• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me & Contact
  • Cookbooks

2 Cookin Mamas logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Subscribe
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Meal » Green Chile Chicken Stew

    Published: Jan 26, 2022 by Linda Warren

    Green Chile Chicken Stew

    Jump to Recipe Print Recipe

    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.

    Bowlful of green chile and chicken stew over polenta.

    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.

    Overhead of chicken stew in white bowl on colorful linen.

    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

    Labeled vegetables for chicken poblano stew.
    • Poblano peppers
    • Onions
    • Garlic
    • Oregano
    • Tomatoes
    • Adobo Sauce
    • Salt
    • Lime juice

    As well as

    • Chicken Stock
    • Rotisserie Chicken

    Roasting Poblano Chiles

    How to roast poblano peppers.
    1. Rub poblanos with oilve oil and place on a piece of aluminum foil
    2. Plae under broiler and char on each side. This usually takes about 10 minutes.
    Peeling off the charred skin of the poblanos.
    1. Remove froe the oven and wrap the peppers in the foil. This will steam the peppers and make it easier to remove the skin.
    2. Peel off the skin, remove the seeds, and chop. Set aside.

    How to Make Chicken with Poblano Stew

    Sauteing onion, garlic and oregano.
    1. Heat olive oil in a large skillet. Add onions, garlic and oregano and saute until softened.
    Adding tomatoes to skillet with onions.
    1. Add tomatoes, chicken stock, salt and adobo sauce to skillet and simmer for 4-5 minutes.
    Adding chicken and green chiles to skillet.
    1. Stir in chopped poblano peppers, shredded chicken, and lime juice. Heat until chicken has been warmed.
    Closeup of bowl of chicken poblano stew.

    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.

    Forkful of chicken stew over bowl.

    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.

    Variations

    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!

    LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK. 

    Overhead of chicken stew in white bowl on colorful linen.

    Green Chile Chicken Stew

    This Chicken Stew is thick, hearty & spicy. Rotisserie chicken & smoky poblanos, spiced up with adobo sauce, make the perfect 30-minute dinner served over cheesy polenta.
    No ratings yet
    Print Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 20 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 4 servings
    Calories: 225kcal
    Author: Linda Warren

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    VARIATIONS
    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.

    Nutrition

    Calories: 225kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 1933mg | Potassium: 678mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1331IU | Vitamin C: 97mg | Calcium: 102mg | Iron: 2mg

    This post has been updated and was first published on September 10, 2017.

    More Main Meal

    • Drizzling plated serving of chicken and waffles casserole with maple syrup.
      Chicken and Waffles Casserole
    • Sliced Air Fryer Chicken Breast on dinner plate with parsley garnish.
      Air Fryer Lemon Chicken Breast
    • Overhead of French Onion Pasta in white serving bowl with Parmesan cheese and salad.
      One Pot French Onion Pasta
    • Halved air fryer chicken cordon bleu with broccoli.
      Air Fryer Chicken Cordon Bleu

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

    Trending Recipes

    • Overhead closeup of plum jam in mason jar.
      Easy Plum Jam is a Breakfast Standout
    • Stuffed Shells with ground beef on serving spoon.
      Stuffed Shells with Ground Beef
    • Holding a meatball slider over tray.
      Easy Meatball Sliders with Hawaiian Rolls
    • Two pieces of Banana Snack Cake stacked in front of pan.
      Banana Snack Cake

    Seasonal Favorites

    • Waldorf Salad with Apples & Walnuts
    • Stack of four apple oatmeal cookies.
      Apple Oatmeal Cookies
    • Pouring syrup on French Toast.
      Crockpot Apple Cinnamon French Toast Casserole
    • Two glasses filled with sangria with pitcher in back.
      Sparkling Apple Cider Sangria
    As featured in list.

    Stay Updated!

    Subscribe and receive your free "AWESOME APPETIZERS FOR EVERY OCCASION" e-book.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure
    • Accessibility Policy

    Newsletter & Media

    • Sign Up! for emails and updates
    • Cookbooks

    Contact

    • Contact
    • Services
    • Sitemap

    Copyright © 2017 2CookinMamas