Description

This Chicken Chile Verde Stew is a hearty and flavorful dish featuring tender chicken thighs simmered with zucchini, potatoes, and a spicy green salsa base. Infused with cumin, chili powder, and jalapeños, this comforting stew offers a perfect balance of heat and freshness, garnished with cilantro and lime wedges for a bright finish. Ideal for a satisfying weeknight meal, this recipe combines simple ingredients with bold flavors in a single pot.

Ingredients

Scale

Protein

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

Vegetables

1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, diced
2 medium potatoes, peeled and diced
2-3 medium jalapeños, seeded and chopped (adjust based on heat preference)

Liquids & Sauces

2 cups green salsa (store-bought or homemade)
1 can (14 oz) diced tomatoes, undrained
1 cup chicken broth
2 tablespoons olive oil

Spices & Seasonings

1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste

Garnish

Fresh cilantro, chopped
Lime wedges (for serving)

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Instructions

Prepare to sauté: Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, until soft and translucent, creating a flavorful base.
Add garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the stew’s aroma.
Brown the chicken: Add the chopped chicken thighs to the pot, stirring frequently, and cook until browned on all sides, about 5-7 minutes, locking in flavor.
Season the chicken: Season the chicken with salt, pepper, cumin, and chili powder, mixing well to evenly coat the meat with spices for a robust flavor profile.
Add vegetables: Incorporate the diced zucchini and potatoes into the pot, stirring to combine all ingredients thoroughly.
Add liquids and salsa: Pour in the green salsa, diced tomatoes with their juice, and chicken broth. Stir well to blend all components.
Simmer the stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 30-35 minutes, allowing the chicken to cook through and vegetables to become tender.
Adjust seasoning: Taste the stew and add more salt, pepper, or spice if desired to suit your preference.
Serve and garnish: Ladle the chicken chile verde stew into bowls. Garnish with fresh chopped cilantro and serve with lime wedges on the side for a refreshing citrus kick.

Notes

You can adjust the number of jalapeños to control heat intensity according to your taste.
Using chicken thighs instead of breasts ensures juicy, tender meat in the stew.
If you prefer a thicker stew, remove the lid during the last 10 minutes of simmering to reduce the liquid.
Serve with warm tortillas or rice to complete the meal.
Leftovers can be refrigerated for up to 3 days and taste even better the next day.