Back to Chicken-Chile Stew All Reviews for Chicken-Chile Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 12 chicken-chili-stew-097-exp-1-d111325-1014.jpg
Ingredients Ingredient Checklist 3 1/2 pounds bone-in, skin-on chicken thighs (about 10) Coarse salt and freshly ground pepper 2 teaspoons safflower oil 3 poblano chiles, ribs and seeds removed, chopped (about 1 3/4 cups) 1 large onion, chopped (about 3 cups) 4 cloves garlic, minced (about 2 tablespoons) 1 tablespoon lightly packed finely chopped fresh oregano leaves 1 tablespoon chili powder 4 cups low-sodium chicken broth 3 cans (15.5 ounces each) cannellini beans, rinsed and drained Lime wedges, for serving Cilantro sprigs, for serving Salsa fresca (from Salsa Fresca Salad), for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 12 chicken-chili-stew-097-exp-1-d111325-1014.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 15 mins Servings: 12
Recipe Summary
prep: 1 hr total: 1 hr 15 mins
Servings: 12
prep: 1 hr
total: 1 hr 15 mins
prep:
1 hr
total:
1 hr 15 mins
Servings: 12
12
chicken-chili-stew-097-exp-1-d111325-1014.jpg
chicken-chili-stew-097-exp-1-d111325-1014.jpg
Ingredients
Ingredients
- 3 1/2 pounds bone-in, skin-on chicken thighs (about 10) Coarse salt and freshly ground pepper 2 teaspoons safflower oil 3 poblano chiles, ribs and seeds removed, chopped (about 1 3/4 cups) 1 large onion, chopped (about 3 cups) 4 cloves garlic, minced (about 2 tablespoons) 1 tablespoon lightly packed finely chopped fresh oregano leaves 1 tablespoon chili powder 4 cups low-sodium chicken broth 3 cans (15.5 ounces each) cannellini beans, rinsed and drained Lime wedges, for serving Cilantro sprigs, for serving Salsa fresca (from Salsa Fresca Salad), for serving
Directions
Season chicken with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add half of chicken, skin-side down. Cook, turning once, until both sides are golden brown, about 10 minutes. Transfer to a plate. Repeat with remaining chicken.
Carefully remove and discard all but 2 tablespoons fat from pot; reduce heat to medium. Add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from bottom of pot, until onion is softened and golden in spots, about 5 minutes. Add oregano and chili powder. Cook, stirring, until fragrant, about 30 seconds.
Return chicken with accumulated juices to pot, along with broth and 4 cups water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until a thermometer inserted into thickest part of thighs (without touching bone) registers 165 degrees, 8 to 10 minutes. Transfer chicken to a plate; let stand until cool enough to handle.
Meanwhile, mash half of beans to a paste in a bowl with a potato masher. Stir mashed beans into pot with remaining whole beans. Increase heat to medium and bring to a simmer. Simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
Remove and discard chicken skins and bones. Pull meat into bite-size shreds and stir into stew. Simmer until heated through, about 1 minute. Reduce heat to low to keep warm until ready to serve. Serve with lime wedges, cilantro sprigs, and salsa fresca.
Reviews (4)
Add Rating & Review 35 Ratings 5 star values: 4 4 star values: 2 3 star values: 7 2 star values: 16 1 star values: 6
Reviews (4)
Add Rating & Review 35 Ratings 5 star values: 4 4 star values: 2 3 star values: 7 2 star values: 16 1 star values: 6
Add Rating & Review
35 Ratings 5 star values: 4 4 star values: 2 3 star values: 7 2 star values: 16 1 star values: 6
35 Ratings 5 star values: 4 4 star values: 2 3 star values: 7 2 star values: 16 1 star values: 6
35 Ratings 5 star values: 4 4 star values: 2 3 star values: 7 2 star values: 16 1 star values: 6
5 star values: 4 4 star values: 2 3 star values: 7 2 star values: 16 1 star values: 6
Martha Stewart Member Rating: 4 stars 12/01/2018 As is, it’s not bad, however like the previous review, it came off a but bland. I added the jalapeño but then I thought that it just needed a few tweaks. First I ditched the poblano chili in favor of Anaheim chilis instead. Made the recipe according to directions. In the final step after readding the shredded chicken, I seasoned with garlic and onion powder, a little salt. Before adding to the bowl I added sour cream, green onions and a splash of Tobasco sauce. Once you added the soup, let it sit for a minute then stir it up and ate it up with warm flour tortillas... yummmmmm! Martha Stewart Member Rating: 2 stars 01/17/2018 This sounded good, but without the nutritional values, I can't make it. I need to know sodium, potassium and phosphorus content for someone with kidney disease before I could try this. Would be nice if the recipe showed the nutritional values. Martha Stewart Member Rating: Unrated 10/27/2014 this recipe seemed a little bland. Needed more spice to be flavorful. We added jalapeno and more spice. Martha Stewart Member Rating: Unrated 10/18/2014 This soup is so good! I served it with sour cream and avocado and my husband loved it. Easy to make and absolutely delicious. This one is a definite keeper.Martha Stewart Member
Rating: 4 stars 12/01/2018
As is, it’s not bad, however like the previous review, it came off a but bland. I added the jalapeño but then I thought that it just needed a few tweaks. First I ditched the poblano chili in favor of Anaheim chilis instead. Made the recipe according to directions. In the final step after readding the shredded chicken, I seasoned with garlic and onion powder, a little salt. Before adding to the bowl I added sour cream, green onions and a splash of Tobasco sauce. Once you added the soup, let it sit for a minute then stir it up and ate it up with warm flour tortillas… yummmmmm!
Rating: 4 stars
Rating: 2 stars 01/17/2018
This sounded good, but without the nutritional values, I can’t make it. I need to know sodium, potassium and phosphorus content for someone with kidney disease before I could try this. Would be nice if the recipe showed the nutritional values.
Rating: 2 stars
Rating: Unrated 10/27/2014
this recipe seemed a little bland. Needed more spice to be flavorful. We added jalapeno and more spice.
Rating: Unrated
Rating: Unrated 10/18/2014
This soup is so good! I served it with sour cream and avocado and my husband loved it. Easy to make and absolutely delicious. This one is a definite keeper.
All Reviews for Chicken-Chile Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken-Chile Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
