Description
A comforting one-pot stew featuring tender chicken thighs and vibrant green chiles, perfect for cozy nights and flavorful meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups chicken broth
- 2 cups diced tomatoes (fresh or canned)
- 1 can (4 oz) diced green chilies
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper (to taste)
- 1 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion and sauté for approximately 3-4 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the cut chicken pieces to the pot, season with salt and pepper, and brown for about 5-7 minutes.
- Pour in the chicken broth, then add the diced tomatoes, diced green chilies, corn, cumin, oregano, and paprika. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, stirring occasionally, until the chicken is tender and cooked through.
- Taste and adjust the seasoning as needed. For a thicker stew, simmer uncovered for an additional 5-10 minutes.
- Serve hot, garnished with fresh cilantro and a side of lime wedges.
Notes
For enhanced flavor, add a splash of lime juice at the end. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg