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Arizona Oddities

  • Home
  • Your Guides
  • Departments
    • Art
    • Dose of History
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    • Only in Arizona
  • Get the Books
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Food & Dining
Home›Food & Dining›Green Chile Chicken Stew Recipe

Green Chile Chicken Stew Recipe

By Andrea Aker
November 14, 2011
1624
1

Once a month, we’re bringing you a scrumptious and “doable” recipe with a southwestern flare. This one was originally published in Clay Thompson’s Enormously Big Official Valley 101 Cookbook. Do you have a recipe you’d like to share? We just might feature that too. Submit to info@arizonaoddities.com.

Green Chile Chicken Stew Recipe

Green Chiles6 boneless, skinless Chicken Breasts
4 medium Potatoes (red is best)
4 medium Carrots, sliced thin
1 medium White Onion, chopped
4 cloves Garlic, minced
4 cans Chicken Broth
1 16-oz. can Whole Tomatoes, chopped, with juice
Salt and Pepper to taste
1/2 teaspoon Thyme
2 small Green Chiles (If you buy whole green chiles and chop,
you get less skin)

Boil chicken for 30 minutes, cool and cube. Save broth. While chicken is cooking, cube potatoes, carrots and onion.

Mince garlic. Combine vegetables in stock pot with canned chicken broth and stock from boiled chicken. Simmer until vegetables are tender, about 30 minutes. Add tomatoes, spices, chilies and chicken. Simmer for 30 minutes, add more broth if needed.

If you like more green chile, you can add more to your taste. Same goes for any vegetable.

 

Submitted by Linda R. Pond

 

(Visited 153 times, 1 visits today)

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1 comment

  1. Ditte Cecilie 17 November, 2011 at 16:29 Reply

    Oh, I get hungry just by reading the recipe. I’m definitely going to try this one out :o)

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