- 3 chicken breasts, cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 medium potatoes, chopped
- 3 (14.5 ounce) cans chicken broth
- 12 large Hatch green chile peppers, diced
- 2 large zucchini, sliced
- 2 carrots, cut into pieces
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1 (15.25 ounce) can whole kernel corn, drained (optional)
- Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.
05/21/2018
recipepes.com
New Mexican Green Chile Chicken Stew, recipe
PT15M
PT1H
5
455 calories
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