Green Chile Chicken Stew Recipe
This green chile chicken stew is so comforting, loaded with tender chicken, black beans, Hatch green chiles and Southwest spices, thickened with a rich roux.
Servings: 6
Calories: 491kcal
Ingredients
- 1 teaspoon olive oil
- 1 pound chicken breast chopped
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 6 ounces Hatch chile peppers chopped (Substitution: poblano peppers or jalapenos)
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic chopped
- 1 pound heirloom tomatoes diced
- 2 15- ounce cans black beans
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon crushed red pepper
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 cups chicken stock
- For Serving: Cooked white rice if desired
Instructions
- Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
- Season chicken with salt and pepper and add to the pan. Cook a couple minutes per side until browned. Set aside until ready to use.
- Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light brown the color of peanut butter.
- Add peppers, onion, celery and garlic. Stir and cook about 8 minutes.
- Add chicken. Stir and cook for 1 minute.
- Add diced tomatoes, black beans, seasonings and chicken stock. Scrape up the brown bits from the bottom. Give it all a good stir.
- Reduce the heat and cook at medium-low for 1 hour to thicken. You can let it just sit at this point to simmer.
- Serve over white rice and garnish with extra fresh herbs, or just eat it on its own.
Notes
Makes 1 big pot! (about 3 quarts)
Nutrition
Calories: 491kcal | Carbohydrates: 40g | Protein: 30g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 53mg | Sodium: 342mg | Potassium: 1087mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1450IU | Vitamin C: 26.6mg | Calcium: 56mg | Iron: 3.7mg