New Mexico Green Chili Stew with Chicken
Rich and hearty stew with roasted green chili and chicken. @mostdeliciouslife.com
Ingredients
- 2 pounds chilis; Hatch, Anaheim or Poblano ***or 3 7-ounce cans diced green chilies
- 2-3 pounds chicken thighs, boneless and skinless
- 2 Tbsp olive oil
- 2 Tbsp chili powder
- 1 Tbsp paprika
- 2 tsp cumin
- 1 medium onion
- 5 cloves garlic, minced
- 6 cups chicken stock **or broth
- 3 cups potatoes, cut into chunks **I like to use golden baby potatoes
- 1 cup carrots, chopped
- 1 10 ounce can diced tomatoes
- 2 Tbsp butter
- 2 Tbsp flour
- cilantro, chopped
Instructions
- Preheat oven to 400°.
- Cut peppers in half and place face down on baking sheet. Bake for 20 minutes. cover with dish towel to help steam skins off. Peel skins off of peppers and dice. Set aside.
- Cut chicken thighs into bite size pieces. Stir in chili powder, paprika and cumin. Mix well.
- Heat olive oil in large pot or dutch oven. Cook chicken over medium-high heat until no longer pink.
- Add onion and garlic and stir and cook for 3 minutes.
- Stir in chicken stock, peppers, potatoes, carrots and tomatoes. Bring to a boil, cover and reduce heat. Simmer for 1½ hours.
- Melt butter in small saucepan. Stir in flour and stir over heat for 1 minute being careful to not burn.
- Turn up heat on stew and stir in butter/flour mixture. Stir and heat until stew bubbles.
- Serve with cilantro and hot, buttered tortillas.