CHICKEN AND HATCH CHILE STEW

Chicken and Hatch Chile Stew image

This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!

Provided by gpindc

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced
1 cup fresh corn
4 garlic cloves, minced
1 tablespoon coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 fire roasted hatch chiles, seeds removed and diced**
1 (16 ounce) jar salsa verde (I used Guy Fieri's)
4 cups low sodium chicken broth
1 cup water
1 lime, juiced
1 small rotisserie chicken, pulled
1 tablespoon fresh cilantro, chopped
1/2 cup long-grain white rice
lime wedge
2 avocados, cut into chunks
1/2 cup cilantro
16 ounces crispy corn tortilla strips
1/2 cup sour cream

Steps:

In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.

Nutrition Facts : Calories 1020.8, Fat 66.2, SaturatedFat 16.9, Cholesterol 187.4, Sodium 1344, Carbohydrate 54.3, Fiber 9.7, Sugar 14.1, Protein 54.5