This Green Chile Chicken Stew is thick, hearty, and spicy. Moist rotisserie chicken, smoky charred poblanos, and tomatoes are spiced up with adobo sauce to make the perfect 30-minute meal for busy weeknights. Serve this chicken poblano stew over cheesy polenta to get every last drop.
When poblano peppers come in season, it's time to break out the skillet and cook up this Chicken and Poblano Stew with polenta. If you've never had these green chiles you've got to try them when given a chance. They can be spicy but, when roasted, they tend to take on a smoky, milder flavor. It makes the combination with moist chicken, tomatoes, and adobo sauce a perfect blend of sweet and spicy.
I love stews of any kind, like Greek Beef Stew and Mexican Pork Stew but this Green Chile Chicken Stew is one of my all-time favorites. And it's not only super easy to make but so delicious that you can serve it for a regular weeknight dinner or for company.
This chicken poblano stew is best served over a thick cheesy polenta but you can also serve it over rice or even riced cauliflower. You can "beef" it up with potatoes and corn as well as tone down the spice by eliminating the adobo sauce. Make it your own and wait for the compliments to roll in.
What are Poblano Peppers
Poblano Peppers are mild chile peppers, dark green in color, that originated in the Mexican state of Puebla. They are the most popular type of peppers used in both Mexican and Tex-Mex cooking. They tend to be less spicy than your normal chiles but, when roasted, offer up a wonderful smoky flavor. When dried, these same peppers are called ancho chiles.
What You'll Need
- Poblano peppers
- Adobo Sauce
- Lime juice
As well as
- Chicken Stock
- Rotisserie Chicken
Roasting Poblano Chiles
- Rub poblanos with oilve oil and place on a piece of aluminum foil
- Plae under broiler and char on each side. This usually takes about 10 minutes.
- Remove froe the oven and wrap the peppers in the foil. This will steam the peppers and make it easier to remove the skin.
- Peel off the skin, remove the seeds, and chop. Set aside.
How to Make Chicken with Poblano Stew
- Heat olive oil in a large skillet. Add onions, garlic and oregano and saute until softened.
- Add tomatoes, chicken stock, salt and adobo sauce to skillet and simmer for 4-5 minutes.
- Stir in chopped poblano peppers, shredded chicken, and lime juice. Heat until chicken has been warmed.
Spoon this one-pot green chile chicken stew over a rich cheesy gouda polenta and garnish with a sprig of oregano. Just look at all that deliciousness! The polenta will soak up the rich spicy sauce and add a flavorful heartiness to the stew.
Serve with sides of sliced avocado, sour cream, guacamole, tortilla chips or cornbread for a saucy chicken stew dinner that's out of this world.
Replace Poblano Peppers with Hatch Green Chiles when in season. Roast them the same way as you would the poblanos.
Make this one-pot stew with shredded chicken a little heartier by adding corn kernels and diced potatoes.
Change up the flavor by eliminating the tomatoes and adobo and adding a jar of salsa verde and some additional chicken stock.
More Hearty Soups & Stews
Try my Tortilla Chicken Soup slow cooker recipe for a healthy Mexican meal to enjoy on a chilly day.
30-Minute Seafood Stew has plenty of scallops, shrimp, and whitefish in a deliciously spicy tomato and clam sauce base.
Mexican Meatball Soup from The Organic Kitchen is a combination of beef & pork meatballs in a tomato base with butternut squash and cabbage.
Black Bean and Chicken Soup is a hearty combination of rotisserie chicken, black beans cilantro, and lime that can be on the table in 20 minutes!
Chicken and Sausage Jambalaya with Rice is a delicious Cajun meal.
Find even more healthy stew recipes here on 2CM!
Green Chile Chicken Stew
- 3 poblano peppers
- 3 Tablespoons olive oil
- 2 cups onions, thinly sliced
- 4 teaspoons minced garlic
- 2 Tablespoons fresh oregano
- 3 cups tomato, chopped
- 1 cup chicken stock
- 2 Tablespoons adobo sauce
- ½ teaspoon salt
- 2 Tablespoons fresh lime juice
- 1 ½ cups rotisserie chicken, shredded
- Place the poblano peppers on a large piece of tin foil. Rub them with 1 tablespoon olive oil then place under a broiler set to high for 10 minutes, turning occasionally, until they are blackened.
- Remove peppers from oven and wrap tightly in the foil. Let sit for 10 minutes. The blistered skin should peel off easily.
- Peel, seed and chop the peppers.
- In a large skillet, heat 2 tablespoons olive oil.
- Saute onions, garlic and oregano for about 3 minutes.
- Add chopped tomatoes, chicken stock, adobo sauce and salt and continue to cook, stirring often for 4-5 minutes.
- Stir in chopped poblano peppers, lime juice and rotisserie chicken.
- Cook until chicken is heated through, about 4 minutes.
- Serve over cheesy polenta, rice or riced cauliflower.
This post has been updated and was first published on September 10, 2017.