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Chicken Chile Stew for Indian Summer

chicken chile stewSeeing as how I’ve made this three times in the last two weeks, it seemed like a good idea to share the recipe. It’s actually from Martha Stewart Living, and I happened upon it while flipping through the mag in a waiting room (and no, although I was tempted, I didn’t steal the issue; yet another genius use for the iPhone camera).

Although I love Martha, I don’t always love her recipes — too many steps — but this just called out to me. It looked fantastic in her artfully styled photo, plus I had everything needed to make it at home (our garden is an embarrassment of chiles). And I loved how it called for something other than flour to thicken it.

With a few minor simplifications, this recipe was really easy. And it’s delicious — like a fall soup with a kick, but not full-on chili. If that makes sense. The kids BOTH loved it, which never happens.

This makes a great football-watching meal, and it freezes well, too.

Chicken Chile Stew
3 lbs. chicken thighs (Martha said bone-in, skin-on but I used boneless-skinless and thus got to skip the step of removing and discarding the skin bones.)
Salt & pepper
1 tbs. olive oil (Martha called for safflower oil, but I don’t have that in my cupboard.)
3 fresh poblano chiles, seeds removed, chopped (or two fresh poblanos and 1 small can of diced Hatch green chiles, or any combo of green chile items you like)
1/2 onion, diced (Martha called for a whole onion.)
4 cloves garlic, minced
1 tsp. dried oregano (Martha called for chopped fresh oregano.)
1 tbs. chili powder
4 cups low-sodium chicken broth
2 cans (15.5 oz. each) cannellini beans, rinsed and drained (Martha called for three cans.)
Lime wedges and cilantro sprigs, for garnishes (Oops, I forgot those but imagine they would be great.)

Season chicken with salt & pepper. Heat oil in a large, heavy pot over medium-high heat and add half the chicken. Cook, turning once, until both sides are browned, about 10 mins. Transfer to a plate and repeat with remaining chicken. Reduce heat to medium and add chiles, onion, and garlic. Cook, stirring occasionally and scraping browned bits from the bottom of the pot, until onion is softened and slightly golden, about 5 mins. Stir in oregano and chili powder. Return chicken to the pot along with broth and 2-3 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until chicken is cooked through, about 8-10 mins. (use a thermometer to make sure meat registers 165 degrees). Using tongs, transfer chicken to a plate and let cool. Meanwhile, mash half the beans to a paste with a potato masher. Stir mashed beans into the pot with th e remaining whole beans. Increase heat to medium and simmer, uncovered, until liquid has thickened slightly, about 10 mins. Using two forks, pull meat into bite-sized shreds and stir into the stew; simmer about 1 min.


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This post has 4 comments

  • Chris Osmundson says:

    I loved seeing this recipe posted from you! I made this chili at the fall festival…One thing I have learned is what a difference the chili’s do make! I was able to be the fresh hatch roasted chile’s at Whole Foods. Make sure they are the mild ones…. You have to peel and seed the chile’s which is labor intensive however you can freeze any left overs for use with eggs, mashed potatoes, salads, etc. I am truly addicted after having lived in Santa Fe. It seems the state of New Mexico puts hatch green chilies into almost everything!

    • Hi Chris!
      I agree! We drove through Hatch, NM, this past spring and I was amazed because the entire town smells like roasted chiles, yum! May favorite place to buy them here is the chile roaster on Santa Fe & Iowa; they offer mild, medium, hot, or “blistering,” and roast them by the bushel while you wait. We spend a couple hours peeling them (gloves are good!) and freeze them in double freezer bags. I loved your Chili at the FF BTW!

  • Denise says:

    I made this last week for the family and, needless to say, they all loved it (THAT doesn’t happen often enough!). I “cheated” and cooked the chicken in broth in the crock pot and then simply added it to the other ingredients to save time. This is going on my list of “easy dinners”. Thanks so much. Denise

    • Hi Denise,
      I can’t tell you how much I love hearing this! Great idea with the Crock Pot, too! I added some (cooked) rice to mine last week and really liked that as well.
      Thank you!

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