GREEN CHILI STEW CHICKEN RECIPES

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GREEN CHILI STEW RECIPE | ALLRECIPES



Green Chili Stew Recipe | Allrecipes image

A great Mexican stew. Everyone loves this, even my children!

Provided by Lynn

Categories     Beef Stew

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 ½ cups beef broth
1 (4 ounce) can chopped green chile peppers
1 teaspoon garlic salt
1 teaspoon ground cumin
salt to taste
ground black pepper to taste
2 large potatoes, peeled and cubed

Steps:

  • In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes
  • Pour in the diced tomatoes with chiles, beef broth and chile peppers. Stir in the garlic salt and cumin. Salt and pepper to taste.
  • Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
  • Stir in cubed potatoes to the mixture and simmer for an additional 30 minutes or until potatoes are tender.

Nutrition Facts : Calories 549.1 calories, CarbohydrateContent 33 g, CholesterolContent 121.9 mg, FatContent 26.5 g, FiberContent 3.3 g, ProteinContent 43.6 g, SaturatedFatContent 9.6 g, SodiumContent 1455 mg, SugarContent 4.2 g

CHICKEN GREEN CHILI STEW RECIPE | THE NEELYS | FOOD NETWORK



Chicken Green Chili Stew Recipe | The Neelys | Food Network image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
4 cloves garlic, minced 
2 poblano peppers, seeded and diced
1 large onion, diced
1 tablespoon ancho chile powder
1 teaspoon ground cumin
4 cups chicken stock
One 7-ounce can fire-roasted green chiles, drained and rinsed
1 large russet potato, peeled and cubed small
Chopped cilantro, for serving, optional
Grated pepper jack cheese, for serving, optional

Steps:

  • Heat the oil over medium-high heat in a large heavy-bottomed pot. Sprinkle the chicken with salt and pepper. Brown the chicken on both sides, for a total of 6 minutes. Transfer to a plate. 
  • Saute the garlic, poblano peppers and onions. Add the ancho chile powder, cumin and some salt and pepper to the pot, and saute until tender, about 4 minutes. Return the chicken to the pot and stir in the chicken stock, green chiles and potatoes. Bring to a boil, then reduce to a simmer, and cook over medium heat, stirring occasionally, until the potatoes are tender and the chicken is cooked through, 25 minutes. 
  • Serve in bowls topped with cilantro and cheese if using.

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