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Categories:
olive oil yellow onion fresh corn garlic Coriander ground cumin paprika salt ground black pepper hatch chiles salsa verde chicken broth water lime rotisserie chicken fresh cilantro long grain white rice lime wedge avocados cilantro tortilla strips sour cream
Viewed: 24 - Published at: 3 years agoIngredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 cup fresh corn
- 4 garlic cloves, minced
- 1 tablespoon coriander
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 fire roasted hatch chiles, seeds removed and diced**
- 1 (16 ounce) jar salsa verde (I used Guy Fieri's)
- 4 cups low sodium chicken broth
- 1 cup water
- 1 lime, juiced
- 1 small rotisserie chicken, pulled
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup long-grain white rice
- Optional garnishes
- lime wedge
- 2 avocados, cut into chunks
- 1/2 cup cilantro
- 16 ounces crispy corn tortilla strips
- 1/2 cup sour cream
Method
- 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.
- https://lifemadesimplebakes.com/2015/09/chicken-and-hatch-chile-stew/.
