Green Chile Chicken And Pink Bean Stew Recipes

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HATCH GREEN CHILE CHICKEN STEW



Hatch Green Chile Chicken Stew image

Flavorful stew featuring roasted Hatch chile peppers blended with savory chicken and white beans in a warm, Southwestern-flavored spiced chicken broth.

Provided by Anecia Hero

Categories     Appetizer     Entree     Soup

Time 1h30m

Number Of Ingredients 18

2 lbs. chicken (about 2 lbs.) (, about 2 large chicken breasts; cooked and shredded; (use white or dark meat))
1 tablespoon oil (, canola or vegetable)
½ cup chopped sweet yellow onion
4 cups chicken broth
1½ cups Roasted Green Chiles ((I like Santa Fe Ole brand of roasted Hatch chiles))
1 cup Roasted Salsa Verde ((Herdez brand or other))
2 15.8 oz. canned white beans with juice (; do not drain; use (Great White Northern, White Kidney or Cannellini beans))
1 teaspoon cumin seed
1 teaspoon paprika (smoky) (for chicken seasoning)
2 teaspoons ground cumin (divided) (1 tsp. for chicken seasoning; 1 tsp. for broth)
2 teaspoons ground coriander (divided) (1 tsp. for chicken seasoning; 1 tsp. for broth)
1 teaspoon kosher salt (for chicken seasoning)
1 teaspoon minced garlic
2 dried bay leaves
juice from one small lime
salt and pepper to taste
garnish Cotija cheese, cilantro, avocado, sour cream ((optional))
1 teaspoon of each: ground cumin, ground coriander, smoky paprika, salt; Sprinke evenly over both sides of breast or over shredded deli chicken

Steps:

  • Lightly oil baking dish; preheat oven to 350ºF
  • Combine seasoning blend for the chicken in a small bowl and sprinkle evenly over the meat (see Recipe Notes below)
  • Place in a lightly oiled baking dish; cover with foil and bake until it reaches an internal temperature of 165º F (this usually takes about 45 minutes--depending upon your oven)
  • Once it's done, shred and set aside
  • Chop onions
  • Add chopped onions and roasted green chiles to food processor; pulse and set aside
  • Heat large stockpot with oil; add onion/green chile mixture and cumin seeds; cook on medium high heat for about 5 minutes
  • Reduce heat to medium and add chicken broth, garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander and salsa verde; cook for 5 minutes
  • Add shredded chicken and bay leaves to broth; reduce heat to low and allow to cook for 15 minutes
  • After 15 minutes, add canned white beans with their juice; cook additional 15 minutes; remove bay leaves; add salt and pepper to taste
  • Garnish with a squeeze of fresh lime juice, cilantro and Cotija cheese

Nutrition Facts : ServingSize 1 cup, Calories 388 kcal, Carbohydrate 6 g, Protein 29 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 1090 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g

CHICKEN GREEN CHILI STEW



Chicken Green Chili Stew image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 55m

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.

GREEN CHILE CHICKEN STEW



Green Chile Chicken Stew image

This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!

Provided by Georgette

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 3h10m

Yield 8

Number Of Ingredients 15

1 (4 pound) whole chicken
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon dried basil
1 (4 ounce) can canned green chile peppers, chopped
4 habanero peppers, seeded and minced
1 onion, chopped
2 cloves garlic, minced
5 carrots, chopped
5 stalks celery, chopped
1 (14.5 ounce) can stewed tomatoes
3 potatoes, peeled and cubed
3 tablespoons all-purpose flour
salt and pepper to taste

Steps:

  • Put the chicken in a large pot over medium heat and add water to cover. Add the cumin, thyme, marjoram and basil. Bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). Remove the chicken from the pot and allow it to cool. Discard the bones and the skin and chop the chicken meat into bite-size pieces.
  • Return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. Simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). In a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. Raise heat, bring just to a boil and remove from heat. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 27.5 g, Cholesterol 99.5 mg, Fat 16.5 g, Fiber 4.8 g, Protein 35 g, SaturatedFat 4.6 g, Sodium 419.6 mg, Sugar 6.1 g

GREEN-CHILE CHICKEN AND PINK BEAN STEW



Green-Chile Chicken and Pink Bean Stew image

Make and share this Green-Chile Chicken and Pink Bean Stew recipe from Food.com.

Provided by Vino Girl

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch dice
kosher salt
fresh ground pepper
1 white onion, cut into 1/2-inch dice
2 garlic cloves, minced
1 1/4 teaspoons ground cumin
1 (19 ounce) can pink beans, drained and rinsed
2 (4 ounce) cans green chilies, drained
1 3/4 cups chicken stock or 1 3/4 cups low sodium chicken broth
2 tablespoons chopped cilantro
lime wedge, for serving
white rice, for serving

Steps:

  • In a medium soup pot, heat the vegetable oil until shimmering.
  • Season the diced chicken thighs with salt and pepper and cook over moderately high heat until browned on both sides, about 5 minutes.
  • Add the onion and garlic and cook over moderate heat until softened, about 4 minutes.
  • Stir in the cumin and cook until fragrant, about 1 minute.
  • Add the pink beans, green chiles and stock to the chicken and bring to a simmer.
  • Cook over moderately low heat until the stew has thickened, about 10 minutes.
  • Stir in the cilantro and season with salt and pepper.
  • Ladle the chicken and pink bean stew into bowls with rice and serve with lime wedges.

Nutrition Facts : Calories 540.9, Fat 15.7, SaturatedFat 3.1, Cholesterol 144.8, Sodium 623.9, Carbohydrate 50.3, Fiber 8.5, Sugar 5.8, Protein 50

GREEN CHILE CHICKEN STEW



Green Chile Chicken Stew image

Many agree the best green chiles are grown in the Hatch Valley in southern New Mexico, so it's great to make this delicious chicken stew in early fall when they're are available. (Get a friend to send you some, or order them online.) But you can also make it throughout the year using frozen or canned green chiles. Though pork, beef or lamb are more traditional for green chile stew, this chicken version is a bit lighter, quicker to cook and still packs a punch. It's not a dish for the faint of heart.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

6 large bone-in, skin-on chicken thighs, legs, or a cut-up whole chicken (about 3 pounds)
Kosher salt and black pepper
2 tablespoons olive oil or lard
Flour, for dredging
1 medium yellow onion, diced
3 large garlic cloves, minced
1/2 teaspoon cumin seeds, toasted and ground
1 cup chopped roasted New Mexico green chile, fresh or frozen and thawed
3 cups chicken stock or water
2 large potatoes, peeled, cut in 1-inch cubes
3 large carrots, peeled, cut in 2-inch slices
3 tablespoons cornstarch dissolved in 2 tablespoons cold water (optional)
Chopped cilantro, for garnish
Warm flour or corn tortillas, for serving
Lime wedges, for serving

Steps:

  • Season chicken thighs generously with salt and pepper. Heat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Dredge chicken in flour and shake off excess. Brown chicken well on both sides, then remove and set aside.
  • Add onions to pot, season lightly with salt and cook, stirring, until softened and beginning to brown, 6 to 8 minutes. Add garlic and cumin, and cook for 1 minute. Then add chopped chiles and chicken stock and bring to a boil.
  • Return chicken to pot; reduce heat to a brisk simmer, and cook, covered with lid ajar, for 30 minutes. Add potatoes and carrots and cook for 20 to 25 minutes more, until vegetables are soft but not falling apart.
  • Skim fat from surface of sauce. Taste for seasoning and adjust salt. For a thicker sauce, add dissolved cornstarch and stir well. Cook for 1 minute more.
  • Serve in deep wide soup plates with plenty of sauce. Sprinkle with chopped cilantro. Serve with warm tortillas and lime wedges.

NEW MEXICAN GREEN CHILE CHICKEN STEW



New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

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