Chicken and Hatch Chile Stew

• Meat

  • 1 Rotisserie chicken, small

• Produce

  • 1 Avocado chunks
  • 1 tbsp Cilantro, fresh
  • 1 Cilantro
  • 1 tbsp Coriander
  • 1 cup Corn, fresh
  • 4 cloves Garlic
  • 3 Hatch chiles, fire roasted
  • 1 Lime
  • 1 Lime, wedges
  • 1 Yellow onion, small

• Canned Goods

  • 4 cup Chicken stock, low sodium

• Condiments

  • 1 (16-oz. jar Salsa verde

• Pasta & Grains

  • 1/2 cup White rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Paprika
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Crispy tortilla strips

• Dairy

  • 1 Sour cream

• Liquids

  • 1 cup Water

Found on lifemadesimplebakes.com

Description

Ingredients

• 2 tbsp. olive oil
• 1 small yellow onion, diced
• 1 c. fresh corn (from about 2 ears)*
• 4 cloves garlic, minced
• 1 tbsp. coriander
• 1½ tsp. ground cumin
• ¼ tsp. paprika
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 3 fire roasted Hatch chiles, seeds removed and diced**
• 1 (16-oz.) jar salsa verde (I used Guy Fieris)
• 4 c. low-sodium chicken stock
• 1 c. water
• 1 lime, juiced
• 1 small rotisserie chicken, pulled
• 1 tbsp. fresh cilantro, chopped
• ½ c. long-grain white rice
• Optional garnishes:
• Lime wedges
• Avocado chunks
• Cilantro
• Crispy tortilla strips
• Sour Cream

Directions

• In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
• Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.