I love to consider this warm & cozy chicken and hatch chile stew because the perfect rainy day meal! We’ve had several cold spells within the last few weeks, however the weather continues to be within the 80’s and 90’s.I’m dying guys.I want it to be sweater/boot/hot cocoa weather already!?
So when it stormed the other day we headed to the store, grabbed a rotisserie chicken and made a huge an enormous pot of thisof the stew! I don’t know about you, but I love I really like when it’s hatch chile season.
Our local grocery store supermarket roasts them and sells them along with all of their all their hatch chile goodies and I can’t ever seem to appear to get enough (watch out because next year I’m gonna make a create a killer loaf of bread with them|using them in it)! I chopped some of a few of ours up and added them to these to those to the chile verde base, which added a nice a good little kick.
Normally I don’t think of think about them as being to be very spicy (the canned ones are very have become mild) but the however the fresh ones were amazing!!
Ingredients
- 2 tbsp. olive oil
- 1 small yellow onion, diced
- 1 c. fresh corn (from about 2 ears)*
- 4 cloves garlic, minced
- 1 tbsp. coriander
- 1½ tsp. ground cumin
- ¼ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 3 fire roasted Hatch chiles, seeds removed and diced**
- 1 (16-oz.) jar salsa verde (I used Guy Fieri’s)
- 4 c. low-sodium chicken stock
- 1 c. water
- 1 lime, juiced
- 1 small rotisserie chicken, pulled
- 1 tbsp. fresh cilantro, chopped
- ½ c. long-grain white rice
- Optional garnishes:
- Lime wedges
- Avocado chunks
- Cilantro
- Crispy tortilla strips
- Sour Cream
Directions
- 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.
