THE RECIPE JOURNAL · Main Course
Chicken Stew in Green Sauce
This comforting dish combines tender chicken with a vibrant, herb-packed green sauce for a flavorful meal that's perfect any day of the week. It's easy to make and sure to become a family favorite in no time.
FROM THE KITCHEN • Chicken Stew in Green Sauce
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a teaspoon of oil in a Dutch oven over medium heat. Toss in half of the chopped onion and half of the diced poblano pepper, then cook and stir for about 3 to 4 minutes until they start to soften. Add the garlic and cook for another minute until it’s fragrant. Pour in a splash of water to deglaze the pan, scraping up any bits stuck to the bottom.
02
Step 2
Next, add the chicken along with a quarter of the salsa verde, the cumin, and the chile-lime seasoning. Turn the heat down to medium-low and let it simmer gently for 15 to 20 minutes, or until the chicken is cooked through (it should reach 165°F if you want to be sure). Once done, take the chicken out and shred it with two forks.
03
Step 3
Return the shredded chicken to the pot, then add the rest of the onion and poblano pepper, the remaining salsa verde, cumin, and chile-lime seasoning. Stir in the cannellini beans, green chiles, and cilantro. Let everything simmer together for about an hour so the flavors really meld.
04
Step 4
Finally, stir in the frozen corn and a dollop of sour cream. Cook just until everything is warmed through, around 5 minutes, then you’re ready to serve.
Why you’ll love it
This dish is full of fresh, vibrant flavors thanks to the green sauce. It’s comforting and hearty, making it perfect for a family meal. Plus, it’s easy to make and uses simple ingredients.
How to serve
Serve this stew over steamed rice or with warm crusty bread to soak up the sauce. A side of roasted vegetables or a simple green salad pairs nicely for a complete meal.
Storage & leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep the chicken tender. This stew also freezes well for up to 2 months.
