Ingredients
- 1 lb chicken thighs or breasts
- 2-3 roasted green chiles (fresh or canned)
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 carrots, chopped
- 2 potatoes, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 tablespoon olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Sauté the onions and garlic in olive oil over medium heat until translucent, about 5 minutes.
- Brown the chicken pieces for about 4 minutes on each side.
- Incorporate the chopped carrots, potatoes, and roasted green chiles, stirring for a couple of minutes.
- Add the broth, ensuring all ingredients are submerged, and bring to a gentle boil.
- Simmer for 30 minutes, stirring occasionally. Adjust consistency with more broth or water if too thick.
- Finish by stirring in cilantro and lime juice just before serving.
- Serve warm with cornbread or tortillas.
Notes
For a vegetarian version, substitute chicken with plant-based protein or lentils. Customize vegetables based on availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Southern
- Diet: Gluten-Free