Chicken Chile Stew Recipes

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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.

WHITE CHICKEN CHILI STEW



White Chicken Chili Stew image

Provided by Food Network Kitchen

Time 47m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced (about 3/4 cup)
3 cloves garlic, chopped
1/2 to 1 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
Kosher salt
6 cups low-sodium chicken broth
1 18 -ounce bag frozen yucca, thawed, or 2 medium baking
potatoes, peeled and cut into medium chunks
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1-inch pieces (about 1 cup)
1 to 2 chipotles in adobo sauce, sliced
1/2 rotisserie chicken, skinned and shredded into large pieces
1 19 -ounce can white beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
  • Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving.

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

CHICKEN-CHILE STEW



Chicken-Chile Stew image

Poblano chiles kick this chicken stew up a notch. Tender pieces of meat and cannellini beans make this a hearty lunch or dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 13

3 1/2 pounds bone-in, skin-on chicken thighs (about 10)
Coarse salt and freshly ground pepper
2 teaspoons safflower oil
3 poblano chiles, ribs and seeds removed, chopped (about 1 3/4 cups)
1 large onion, chopped (about 3 cups)
4 cloves garlic, minced (about 2 tablespoons)
1 tablespoon lightly packed finely chopped fresh oregano leaves
1 tablespoon chili powder
4 cups low-sodium chicken broth
3 cans (15.5 ounces each) cannellini beans, rinsed and drained
Lime wedges, for serving
Cilantro sprigs, for serving
Salsa fresca (from Salsa Fresca Salad), for serving

Steps:

  • Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
  • Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  • Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
  • Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
  • Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.

QUICK AND EASY CHICKEN CHILI STEW



Quick and Easy Chicken Chili Stew image

Try this easy chicken chili recipe that's cooked on the stovetop with diced chicken breasts or tenderloins, canned beans, and a variety of spices.

Provided by Diana Rattray

Categories     Entree     Dinner     Side Dish     Lunch     Soup

Time 37m

Yield 6

Number Of Ingredients 16

1 pound skinless boneless chicken breasts (or chicken tenderloins)
2 onions (about 2 cups chopped)
2 tablespoons olive oil
4 large garlic cloves (minced)
1 large jalapeno pepper (seeded, finely chopped)
1 teaspoon ground coriander
2 teaspoons ground cumin
2 (14.5-ounce) cans diced tomatoes in juice
2 (16-ounce) cans Great Northern beans (drained and rinsed well)
1 lime (medium)
2 cups frozen corn kernels (thawed)
Salt and freshly ground pepper (to taste)
Garnish: 1/2 cup sour cream
Garnish: 1/4 cup red onion (finely chopped)
Garnish: 2 tablespoons cilantro (chopped)
Optional Garnish: Shredded cheddar cheese, Monterey Jack, or a Mexican blend

Steps:

  • Pat the chicken dry and then cut it into bite-sized cubes. Set aside.
  • Peel the onions and chop them.
  • Heat the olive oil in a large nonstick saucepan over medium-high heat. When the olive oil is hot and shimmering, add the chopped onion and minced garlic; saute for about 3 to 4 minutes, or until the onion begins to brown.
  • Add the cubed chicken to the onion and cook for about 4 to 6 minutes, or until lightly browned on all sides, stirring frequently. A add the chopped jalapeno, coriander, cumin , diced tomatoes, and beans.
  • Reduce heat to low and simmer for about 5 minutes
  • Juice the lime and add it to the stew along with the corn kernels.
  • Taste and season with salt and pepper, as needed.
  • Cook for 5 to 10 minutes longer, stirring occasionally.
  • Serve the chicken chili with sour cream , chopped red onion, and chopped cilantro.
  • If desired, garnish with shredded cheese .
  • Serve and enjoy!

Nutrition Facts : Calories 501 kcal, Carbohydrate 60 g, Cholesterol 76 mg, Fiber 17 g, Protein 41 g, SaturatedFat 4 g, Sodium 903 mg, Sugar 11 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g

SOUTHWEST CHICKEN AND CHILI STEW



Southwest Chicken and Chili Stew image

Jalapeño chiles, corn, peppers, cumin and cilantro lasso the great flavors of the Southwest in this chunky stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

1 lb boneless skinless chicken breasts or thighs
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
4 cloves garlic, finely chopped
1 to 2 medium jalapeño chiles, seeded, diced
2 teaspoons Gold Medal™ all-purpose flour
1 medium red bell pepper, diced (1 cup)
1 medium carrot, sliced (1/2 cup)
1 cup frozen corn
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro
1 teaspoon cornstarch
1/4 cup cold water
12 baked tortilla chips, coarsely crushed

Steps:

  • Remove fat from chicken. Cut chicken into 3/4-inch cubes. In 4-quart Dutch oven, heat 1/2 cup of the broth to boiling. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
  • Add garlic and chiles to broth in Dutch oven; cook over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
  • Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling; reduce heat. Cover; simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until thickened and thoroughly heated. Serve sprinkled with tortilla chips.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 4 g, TransFat 0 g

CHICKEN & CHILE PEPPER STEW



Chicken & Chile Pepper Stew image

A shredded chicken and potato stew in a spicy, velvety chile pepper sauce prepared with cheese, garlic, and nuts with an extra zing from the orange juice and lime juice. Great for cold, winter days. The recipe originally came from a cookbook that I picked up at the library. I can't remember the name of the book, but from what I remember the chef traveled extensively in South America, trying traditional dishes and then created his own modern, upscale versions for his restaurant, keeping the best elements from the traditional versions. I also made some minor changes to better suit my family's tastes. Update: I have changed the name of this recipe from Ají De Gallina (Peruvian Chicken & Chile Pepper Stew) which was the name given to the original recipe that I adapted here, because people kept posting negative ratings that seemed based exclusively (or nearly so) on this dish's lack of authenticity rather than on the quality of the dish, even after I posted in the intro that the dish was indeed not traditional. I hope under the new name people will be more willing to enjoy it for what it is, rather than getting so wrapped up in where the recipe comes from. Cheers.

Provided by littleturtle

Categories     Stew

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 large whole chicken (about 3 lbs)
1 onion, cut into large dice (about 1 cup)
2 small carrots, peeled & cut crosswise into 2-inch slices
3 stalks celery, chopped
3 sprigs fresh dill
3 sprigs fresh parsley
3 bay leaves
1/2 tablespoon black pepper
1 teaspoon cayenne pepper
1 tablespoon salt
4 quarts water
1 cup orange juice
1/4 cup lime juice
5 marisol chilies
1/2 cup sweet butter
3 -4 onions, diced (about 4 cups)
1 teaspoon turmeric
4 garlic cloves, minced (1 teaspoon)
1/2 teaspoon ground cumin
4 slices white bread
1 (12 1/2 ounce) can evaporated milk
1 cup walnuts, finely chopped
10 small new potatoes, boiled until tender
3/4 cup parmesan cheese, grated
2 hard-boiled eggs, thinly sliced (to garnish)

Steps:

  • In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil.
  • Decrease heat to low and simmer until the chicken is tender (50 minutes).
  • Remove chicken from pot and set aside to cool.
  • Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside.
  • Using two forks, shred the chicken (removing any meat clinging to the bones).
  • In a small mixing bowl, combine the orange juice and lime juice.
  • Break the chiles into pieces and soak in the juice mixture for 20 minutes.
  • Transfer to a blender and blend until smooth; set aside.
  • In a large skillet, melt the butter, then sauté the onions with the turmeric until the onions are soft and translucent (8 minutes).
  • Add the garlic and cumin and sauté for another minute.
  • Soak the bread in the evaporated milk.
  • Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes).
  • Skim off any fat that may have risen to the surface on the cooling stock.
  • Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes).
  • Add the chicken meat, and let simmer 10 more minutes.
  • Ladle the stew into bowls and garnish with the sliced eggs.

Nutrition Facts : Calories 1248.6, Fat 74.4, SaturatedFat 26.7, Cholesterol 293.5, Sodium 1747.2, Carbohydrate 86.5, Fiber 11.1, Sugar 13.6, Protein 61.7

CHILEAN CHICKEN STEW



Chilean Chicken Stew image

This recipe has been adapted from "Good Food, No Fuss" by Anne Willan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 chicken (3 to 4 pounds), cut into 10 pieces (or 10 drumsticks), trimmed of fat, some skin left on
1 medium onion, sliced
Coarse salt and freshly ground white pepper
4 medium russet potatoes (1 1/2 pounds), peeled and quartered
3/4 cup rice
1 (1 pound) piece pumpkin, peeled and cut into large chunks
4 ears yellow corn, shucked and cut crosswise into 3 pieces
1/2 pound (2 cups) green beans, trimmed and halved
2 tablespoons coarsely chopped fresh cilantro

Steps:

  • In a Dutch oven, combine chicken and onion. Add enough water to cover. Season with salt and pepper. Cover, and bring to a boil. Reduce to a simmer, and cook, skimming as necessary, for 30 minutes.
  • Add potatoes, rice, pumpkin, and corn, and additional water to cover, if necessary. Stir well to combine. Cover, and simmer until chicken, rice, and vegetables are almost tender, 10 to 15 minutes.
  • Stir in beans, and simmer until tender, 7 to 10 minutes more. Stir in cilantro. Taste and adjust for seasoning.

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.

CHICKEN AND HATCH CHILE STEW



Chicken and Hatch Chile Stew image

This bold & flavorful chicken and hatch chile stew is ready to go in just 1 hour! It's loaded with shredded chicken, fresh corn, rice and of course, hatch chiles!

Provided by gpindc

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
1 small yellow onion, diced
1 cup fresh corn
4 garlic cloves, minced
1 tablespoon coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 fire roasted hatch chiles, seeds removed and diced**
1 (16 ounce) jar salsa verde (I used Guy Fieri's)
4 cups low sodium chicken broth
1 cup water
1 lime, juiced
1 small rotisserie chicken, pulled
1 tablespoon fresh cilantro, chopped
1/2 cup long-grain white rice
lime wedge
2 avocados, cut into chunks
1/2 cup cilantro
16 ounces crispy corn tortilla strips
1/2 cup sour cream

Steps:

  • 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.
  • 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.
  • https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.

Nutrition Facts : Calories 1020.8, Fat 66.2, SaturatedFat 16.9, Cholesterol 187.4, Sodium 1344, Carbohydrate 54.3, Fiber 9.7, Sugar 14.1, Protein 54.5

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GREEN CHILE CHICKEN STEW (PERFECTLY TASTY!) - BAKE IT WITH LOVE
2021-04-20 Next, add the canned green chiles and the salsa verde. Bring the stew to a boil. Reduce the heat and simmer for about 20 minutes or until the potatoes are fork-tender. Stir in the lime juice, lime zest, and a half cup of cilantro. Remove from heat and serve immediately. Garnish with more cilantro if desired.
From bakeitwithlove.com
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GREEN CHILE CHICKEN STEW - HATCH GREEN CHILE RECIPES
2019-03-18 Instructions. In a small 3-quart soup pot, heat the oil over medium-high heat. Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes. Next, stir in the minced garlic and cook for 30 seconds.
From dessertfortwo.com
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10 BEST CHICKEN STEW RECIPES | YUMMLY
2022-06-04 chopped fresh thyme, heavy whipping cream, carrots, chicken, rice flour and 6 more. Southwestern Chicken Stew Lemons for Lulu. diced green chilies, chicken, chicken broth, cilantro, garlic and 12 more. Cajun Chicken Stew The Blond Cook. chicken broth, red bell pepper, chicken, minced fresh garlic and 9 more.
From yummly.com
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ISABEL EATS - EASY MEXICAN RECIPES
Sear the chicken: Place the chicken in a large pot over medium-high heat with oil and season with salt. Sear it on all sides for about 20 minutes or until it’s browned. Simmer for 30 minutes: Pour the chile verde and water all around the chicken in the pot. Mix it well, cover, lower the heat, and cook for 30 minutes.
From isabeleats.com
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CHICKEN CHILE STEW : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Sweet Potato Stew Recipe Vegetarian ... Quick Cooking. Chili Relleno Casserole Recipe Bisquick Bisquick Casserole Recipes Breakfast Bisquick Impossible Turkey Pie Recipes Leftover Turkey Recipes With Bisquick Chicken Casserole Recipes With Bisquick ...
From recipeschoice.com
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CHICKEN CHILI STEW - SPICE IT UP!
2017-07-20 Add jalapenos, garlic, celery, onion, red pepper and corn. 2. Done. In a measuring cup, whisk together chicken broth, flour, cumin, chili powder and oregano. Pour over chicken and vegetable mixture. Add lime juice and cilantro. 3. Done. Cover and cook on low for 4 to 6 hours, until chicken is cooked and tender and stew is slightly thickened.
From myspiceitup.ca
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CHICKEN STEW {UKRAINIAN ONE POT RECIPE} - IFOODREAL.COM
2021-11-06 Preheat 6 quart Dutch oven or large pot on medium heat and swirl oil to coat. Add onion, garlic, carrots and celery. Saute for 5 minutes, stirring occasionally. Add chicken, rosemary, oregano, thyme, cumin, salt, pepper and red pepper flakes. Saute for …
From ifoodreal.com
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CHICKEN AND 3-CHILI STEW | RECIPE - RACHAEL RAY SHOW
Preparation. Place chicken in pot on a bed of root vegetables and herbs, such as onions, carrots, celery, garlic, sliced orange and bundle of herbs (bay, cilantro or parsley and oregano). Cover meat with water by an inch or 2 and bring to a boil. Reduce the heat to keep at a low, rolling simmer and poach chicken 40-45 minutes.
From rachaelrayshow.com
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CALORIES IN GREEN CHILE STEW - THERESCIPES.INFO
Calories in Rudy's Green Chile Stew and Nutrition Facts best www.fatsecret.com. Green Chile Stew Nutrition Facts Serving Size 1 serving Amount Per Serving Calories 163 % Daily Values* Total Fat 6.00g 8% Saturated Fat 2.000g 10% Trans Fat - Cholesterol - Sodium 0mg 0% Total Carbohydrate 18.00g 7% Dietary Fiber 1.0g 4% Sugars 3.00g Protein 7.00g Vitamin D - …
From therecipes.info
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CHICKEN-CHILE STEW WITH BEANS | BETTER HOMES & GARDENS
Rinse beans and pick over to remove any stones or damaged beans. Place in a 6-quart Dutch oven. Add 8 cups water; cover and soak 8 to 24 hours. Sprinkle chicken generously with salt and pepper. Refrigerate, uncovered, preferably overnight. Advertisement. Step 2. Drain and rinse beans; return to pan and set aside.
From bhg.com
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CHICKEN CHILE VERDE STEW - ALL INFORMATION ABOUT HEALTHY RECIPES …
Slow Cooker Chicken Chile Verde Stew - The Real Food ... top therealfooddietitians.com. 1 lb. boneless, skinless chicken breasts*, cut into 1-inch cubes 1 (16-ounce) jar salsa verde (such as Trader Joe's or Herdez) 2 (4-ounce) can diced green chiles 1 medium yellow onion, diced 3 garlic cloves, peeled and minced 1½ lb. red potatoes, cut into 1-inch cubes 1 tsp. ground cumin 1 …
From therecipes.info
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STEW LEONARD’S AWARD-WINNING CHICKEN CHILI
In a stockpot, heat the oil over medium-high heat. Add the onion and bell pepper and cook for 2 minutes. Add the garlic and cook for 2 minutes. Add the chicken and cook well, stirring occasionally, until the chicken is no longer pink. Add the tomatoes, chili powder, sugar, cumin, chipotle paste, salt and black pepper.
From stewleonards.com
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Top Asked Questions

How to cook green chile chicken stew with no cream?
No cream green chile chicken stew. In a small 3-quart soup pot, heat the oil over medium-high heat. Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes. Next, stir in the minced garlic and cook for 30 seconds.
What are the best recipes for chicken chili?
A add the chopped jalapeno, coriander, cumin, diced tomatoes, and beans. Juice the lime and add it to the stew along with the corn kernels. Taste and season with salt and pepper, as needed. Cook for 5 to 10 minutes longer, stirring occasionally. Serve the chicken chili with sour cream, chopped red onion, and chopped cilantro.
How do you cook chicken and carrots in a stew?
Add chicken, red pepper, carrots, corn, pepper, cumin and cilantro and heat to boiling. Reduce heat, cover and simmer approximately 20 minutes until the chicken is cooked all the way through. Mix cornstarch in remaining 1/4cup of broth and stir into stew.
What do you put in your chicken stew?
Her cookbook has a wonderful simple chicken stew with potato chunks, sweet corn kernels, and an excess of freshly ground black pepper. The potatoes lend a starchy creaminess to the stew that lets the rest of the flavors shine through. I adapted her recipe to include green chiles, while leaving out the tomatoes in her original recipe.

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