Green Chili Chicken Stew

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

1 ½ - 2 pounds boneless, skinless chicken thighs (about 4-6 thighs)

1 ½ teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

2 teaspoons kosher salt

¼ teaspoon black pepper

2 tablespoons butter

1 medium onion, diced

4 cloves garlic, minced

1 tablespoon olive oil

15 oz can white beans, drained and rinsed (like Great Northern or Cannellini)

7 oz can green chilis

6 cups chicken broth

1 ½ cups white rice, uncooked (do not rince rice)

optional for serving: Sour cream and fresh cilantro

Directions

Use a pair of kitchen shears to trim excess fat off of chicken thighs. Note that you do not need to trim off ALL fat, just excess! Pat chicken dry with paper towels and set aside.

Combine cumin, oregano, coriander, salt and pepper in a small bowl. Set aside.

Heat a large dutch oven or heavy bottomed stock pot to medium-low heat. Add 2 tablespoons butter to melt and add onion, saute for about 5 minutes, stirring occasionally, until tender.

Add the 4 cloves minced garlic to the pan and saute for about 30 seconds.

Add the 1 tablespoon olive oil and about half the mixed spices (just eyeball!) and lightly stir make sure the bottom of the pan is coated with oil so your chicken doesn't stick.

Take each piece of chicken and use tongs (or clean hands) to gently nestle into the pan in a single layer. Sprinkle the remaining spices evenly on top of the chicken. Let cook without disturbing for about 5-6 minutes until lightly browned, then flip each piece and saute for about 5 minutes more. As you flip, stir the onions a bit on the bottom of the pan so they don't overcook.

Add the beans, chilis (do not drain, add all the juices from the can), and broth to the pan. Stir, and scrape the bottom of the pan to loosen browned bits. Bring to a boil and then reduce to a low simmer and cover, cooking for 10 minutes.

Add rice and simmer uncovered, for about 20 minutes longer, until rice is cooked through and the internal temperature of the chicken is at least 185° (higher than that is fine!)

Remove chicken while pot keeps simmering on low and place onto a cutting board and shred. Return shredded chicken to pan and stir to combine. If stew isn't quiet as thick as you'd like, just simmer for a few extra minutes. If it's too thick, add a bit more broth or water.

Serve in bowls and top with a dollop of sour cream and a little fresh cilantro if you like. This recipe makes 9-10 cups total. It's usually perfect for my family of 5 for a one-dish dinner.

Nutrition

• Serving Size: 1.5 cups
• Calories: 471 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Cholesterol: 122 mg
• Sodium: 1917 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 32 g