Get ready to embark on a mouthwatering culinary journey with this incredible Mexican-inspired Chicken and Poblano Stew that promises to transform your ordinary dinner into an extraordinary feast! Imagine tender chicken pieces swimming in a rich, flavorful broth, perfectly spiced and packed with the smoky warmth of poblano peppers – this recipe is about to become your new obsession. Whether you're looking to impress your family or craving a hearty meal that speaks to your soul, this stew is guaranteed to satisfy every single time.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Prepare ingredients by cutting chicken thighs into 1-inch cubes, dice poblano peppers, chop onion, and mince garlic.
- Season chicken pieces with salt, pepper, cumin, and paprika, ensuring each piece is evenly coated.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a splash of oil.
- Brown chicken pieces in batches, cooking for 3-4 minutes per side until golden, then remove and set aside.
- In the same pot, sauté chopped onions and poblano peppers until softened, approximately 5 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in diced tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits.
- Return browned chicken to the pot, stirring to combine all ingredients.
- Bring the stew to a boil, then reduce heat and simmer uncovered for 35-40 minutes.
- Check chicken for doneness and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let rest for 5 minutes before serving.
- Garnish with fresh chopped cilantro and serve hot with rice or warm tortillas.
Tips
- For maximum flavor, take your time browning the chicken. Those golden-brown edges create incredible depth and richness in the final dish.
- Use fresh poblano peppers if possible – they provide a more vibrant, authentic flavor compared to canned or pre-chopped alternatives.
- Don't rush the simmering process. The longer the stew cooks, the more the flavors will meld and develop, creating a more complex and delicious result.
- If you want to add extra heat, consider adding a diced jalapeño or a pinch of cayenne pepper during the cooking process.
- This stew tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- For a thicker stew, you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last 5 minutes of cooking.
- Fresh cilantro is key – don't skip the garnish, as it adds a bright, fresh note that cuts through the richness of the stew.
Nutrition Facts
Calories: 183kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 55mg
