Green Chile Chicken Stew

Southwestern chicken stew with green chiles, salsa verde, and rice

Ingredients

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 1 tbsp coriander
• 1.5 tsp cumin
• 1/2 tsp paprika
• 1 tsp salt
• 1 tbsp garlic salt
• 1 tsp black pepper
• 2 4-oz cans hot green chiles
• 1 jar salsa verde (16 oz), try to find a better quality salsa for this
• 4 cups chicken broth
• 2 tbsp lime juice
• 3 lb chicken quarters (or any kind of chicken really)
• 1 cup corn
• 3 large carrots sliced and diced
• Diced jalapeno with seeds
• 1 cup dry white rice

Optional toppings:

• Sliced avocado, lime wedges, cilantro, tortilla chips, cheese, sour cream

Instructions

1. In instant pot on saute mode, saute the onion and garlic until fragrant and softer (doesn’t have to be cooked all the way). Add 1 cup of the broth first. Add rest of ingredients up to chicken and then use rest of broth if you have room (you might not and just use as much of the broth as you can to get to the fill line and then stop). It is more important to get the rest of the ingredients than more broth
2. Cook high pressure and high heat for 25 min. You can then release with the quick release. More time doesn’t hurt though
3. Take out the chicken and shred it, return to pot which should be back in saute mode on low creating a nice simmer. Add corn, carrots, jalapeno, and rice. Simmer until the rice is cooked
4. Serve in bowls with optional toppings

Notes

1. Pressure cooker is not essential (just quicker) and could be a crock pot or over the stove too. Just be careful with those options to not boil off all the liquid and burn things
2. If you want to make it quicker and not use an instant pot, you can use a rotisserie chicken and shred it. Then just simmer everything together in one step until the rice cooks. This is super tasty as well with the rotisserie chicken flavors added