Ingredients:
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
4 roasted green chiles, peeled and chopped (or 2 cans (4 oz each) diced green chiles)
2 large russet potatoes, peeled and diced
4 cups chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
Salt and pepper, to taste
1 cup frozen or canned corn (optional)
Juice of 1 lime
¼ cup fresh cilantro, chopped
Directions:
- Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Stir in garlic and cook for another 30 seconds.
- Cook the Chicken
Add chicken pieces and cook until lightly browned on all sides, about 5 minutes.
- Add Chiles, Potatoes & Spices
Stir in the roasted green chiles, diced potatoes, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Simmer the Stew
Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and let simmer for 30-35 minutes until potatoes are tender and chicken is fully cooked.
- Final Touches
Stir in corn (if using), lime juice, and fresh cilantro. Adjust seasoning as needed.
- Serve & Enjoy
Ladle into bowls and serve warm with tortillas, crusty bread, or over rice.
Tips & Variations:
Use Hatch green chiles for authentic flavor.
Add a can of white beans for extra heartiness.
Spice it up with jal