GREEN CHILE CHICKEN STEW
An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.
Ingredients
- 1 pound Chicken tender or chicken breast meat, cut into ¼ pieces
- 1 quart Chicken broth
- 3 cups Medium-size red potatoes, cut into ½ cubes
- 1 16 ounch Jar green chile sauce
- 1 tbsp Vegetable oil
- 1 ½ cups Whole kernel corn
- ¼ cup All-purpose flour
- 1 tbsp Granulated garlic
- ½ tbsp Salt
- ½ tbsp Pepper
Instructions
- Pre-cook potatoes in boiling water for 10 minutes, then cool.
- Heat oil in 1-gallon pot or larger.
- Add chicken and stir until completely cooked. Add flour and stir well.
- Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes.
Video
Notes
This stew will preserve you heat and relaxed on the ones cold winter days!! I were given this recipe collectively after months of harassing my pals in New Mexico on the lookout for the precise green chile stew. I make it as a minimum as soon as each month (I myself use a strain cooker). Serve with heat flour tortillas. This recipe has loads of chile peppers. Be positive to tone it down in case you cannot take care of heat!
