Green Chile Chicken Stew

🧂 Ingredients

• 1 whole chicken

  (raw, thawed)
• water

  (enough to cover the chicken)
• 2 bay leaves
• 1 tablespoon ground coriander
• 2 teaspoon ground cumin
• ½ teaspoon paprika
• each, salt & pepper

  (to taste)
• 2 cubes chicken bouillon

  (Knorr brand recommended)
• 1 small yellow onion

  (diced)
• 4 cloves garlic

  (minced, about 2 tablespoons)
• 2 medium russet potatoes

  (diced)
• 2 large carrot
• 2 ribs celery
• 8 oz diced green chiles

  (Hatch fire-roasted are best)
• 16 oz salsa verde

  (2 cups)
• 1 lime

  (juice and zest)
• 1 cup cilantro

  (divided - two ½ cup portions)

Instructions

• 1 Place your chicken into a large stockpot or Dutch oven with enough water to
  cover the chicken. Add the bay leaves and bring the chicken to a low boil for 40
  minutes.
• 2 Remove the chicken from the broth and transfer it to a tray or platter to pull
  apart. Allow the boiled chicken to cool slightly before removing the skin and
  pulling the wings and legs off to help speed along the cooling process. Pull the
  chicken meat from the carcass. *Discard the bay leaves.
• 3 Strain the broth in your stockpot if desired and return 6 cups of broth to the
  stockpot with the pulled chicken.
• 4 Add the seasoning including coriander, cumin, paprika, black pepper, and chicken
  bouillon cubes. Stir into the broth, then add the vegetables including onion,
  garlic, potatoes, carrot, and celery. Also, add the canned green chiles and the
  salsa verde then bring the stew to a boil.
• 5 Reduce heat and simmer for 20 minutes or until the potatoes are fork-tender.
  Stir in the lime juice, lime zest, and a half cup of cilantro. Serve
  immediately.

Nutrition Info