CHICKEN AND HATCH CHILE STEW

CHICKEN AND HATCH CHILE STEW

CHICKEN AND HATCH CHILE STEW

Ingredients

  • 2 tbsp. olive oil
  • 1 small yellow onion, diced
  • 1 c. fresh corn (from about 2 ears)*
  • 4 cloves garlic, minced
  • 1 tbsp. coriander
  • 1½ tsp. ground cumin
  • ¼ tsp. paprika
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 fire roasted Hatch chiles, seeds removed and diced**
  • 1 (16-oz.) jar salsa verde (I used Guy Fieri’s)
  • 4 c. low-sodium chicken stock
  • 1 c. water
  • 1 lime, juiced
  • 1 small rotisserie chicken, pulled
  • 1 tbsp. fresh cilantro, chopped
  • ½ c. long-grain white rice
  • Optional garnishes:
  • Lime wedges
  • Avocado chunks
  • Cilantro
  • Crispy tortilla strips
  • Sour Cream

Directions

  1. 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.
  2. 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.