Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds
- New Mexico green chiles, roasted and peeled: 1 pound
- Yellow onions, chopped: 2 medium
- Garlic cloves, minced: 4
- Chicken broth: 4 cups
- Fire-roasted tomatoes (14.5 oz can): 1 can
- Ground cumin: 1 tablespoon
- Dried oregano: 1 teaspoon
- Bay leaves: 2
- Salt and pepper to taste
- Cilantro, chopped: 1/2 cup
Preparation Time:
20 minutes
Cooking Time:
1 hour 15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken breasts into 1-inch chunks.
- Roast the green chiles in a preheated oven at 400°F for 15-20 minutes, or until charred. Remove the skin and seeds.
- Heat a large pot over medium heat. Add the chicken and brown on all sides. Remove the chicken from the pot.
- Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- Return the chicken to the pot. Add the chicken broth, fire-roasted tomatoes, cumin, oregano, bay leaves, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.
- Remove the bay leaves. Stir in the roasted green chiles and simmer for another 15 minutes.
- Serve the stew garnished with cilantro.
Nutritional Information (per serving):
- Calories: 350
- Fat: 15 grams
- Cholesterol: 70 milligrams
- Sodium: 800 milligrams
- Carbohydrates: 30 grams
- Protein: 30 grams
Dish Characteristics:
- Warm and comforting stew with a moderate level of heat
- Bold flavors from the roasted green chiles, tomatoes, and spices
- Tender chicken chunks in a rich broth
- Perfect for a cold winter night or as a main course with rice or tortillas
User Comments:
- "This stew is absolutely delicious and has the perfect amount of spice. I love the combination of the green chiles and tomatoes." - Amy
- "I made this stew for a party and it was a huge hit. Everyone raved about the flavor and asked for the recipe." - Sarah
- "This stew is easy to make and so flavorful. I will definitely be making it again and again." - John
Special Precautions and Tips:
- If you can't find roasted green chiles, you can use canned green chiles instead. Just be sure to drain and rinse them before using.
- The stew can be thickened by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering broth.
- Serve the stew with a side of crusty bread or cornbread to soak up the delicious broth.
