Green Chili Chicken Stew
A comforting one-pot dinner with rice, beans, chicken, and a super flavorful hearty sauce.
Servings Servings
Equipment
Ingredients
- 1 ½ - 2 pounds boneless, skinless chicken thighs about 4-6 thighs
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 15 oz can white beans, drained and rinsed like Great Northern or Cannellini
- 7 oz can green chilis
- 6 cups chicken broth
- 1 ½ cups white rice, uncooked do not rince rice
- optional for serving: Sour cream and fresh cilantro
Instructions
- Use a pair of kitchen shears to trim excess fat off of chicken thighs. Note that you do not need to trim off ALL fat, just excess! Pat chicken dry with paper towels and set aside.
- Combine cumin, oregano, coriander, salt and pepper in a small bowl. Set aside.
- Heat a large dutch oven or heavy bottomed stock pot to medium-low heat. Add 2 tablespoons butter to melt and add onion, saute for about 5 minutes, stirring occasionally, until tender.
- Add the 4 cloves minced garlic to the pan and saute for about 30 seconds.
- Add the 1 tablespoon olive oil and about half the mixed spices (just eyeball!) and lightly stir make sure the bottom of the pan is coated with oil so your chicken doesn't stick.
- Take each piece of chicken and use tongs (or clean hands) to gently nestle into the pan in a single layer. Sprinkle the remaining spices evenly on top of the chicken. Let cook without disturbing for about 5-6 minutes until lightly browned, then flip each piece and saute for about 5 minutes more. As you flip, stir the onions a bit on the bottom of the pan so they don't overcook.
- Add the beans, chilis (do not drain, add all the juices from the can), and broth to the pan. Stir, and scrape the bottom of the pan to loosen browned bits. Bring to a boil and then reduce to a low simmer and cover, cooking for 10 minutes.
- Add rice and simmer uncovered, for about 20 minutes longer, until rice is cooked through and the internal temperature of the chicken is at least 185° (higher than that is fine!)
- Remove chicken while pot keeps simmering on low and place onto a cutting board and shred. Return shredded chicken to pan and stir to combine. If stew isn't quiet as thick as you'd like, just simmer for a few extra minutes. If it's too thick, add a bit more broth or water.
- Serve in bowls and top with a dollop of sour cream and a little fresh cilantro if you like. This recipe makes 9-10 cups total. It's usually perfect for my family of 5 for a one-dish dinner.
Notes
This dish will go from a soup to a stew to a casserole consistency fairly quickly as the rice keeps thickening. If it feels to soupy, just let it cook (or sit) a few more minutes. It will also thicken quite a bit upon standing. If at any point it's too thick for your liking, simply add a little hot water or extra broth to loosen it up a little.
- Store leftovers in an airtight container, refrigerated, for as long as you like to eat leftovers :)
- You can freeze in individual portions or family style. Thaw in the fridge and reheat in the microwave for a quick meal. Add extra liquid if it's too thick after freezing or storing.
- You can add 2 cans of beans if you'd like to bulk it up a little.
Nutrition
Serving: 1.5cups, Calories: 471kcal, Carbohydrates: 57g, Protein: 32g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 122mg, Sodium: 1917mg, Potassium: 779mg, Fiber: 5g, Sugar: 2g, Vitamin A: 203IU, Vitamin C: 13mg, Calcium: 115mg, Iron: 5mg
Calories: 471kcal
Cost: $15
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