Denver-Style Green Chile Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky stew with tender chicken and roasted green chilies, simmered to rich perfection. This southwestern-inspired soups ready in about 55 minutes pairs bone-in, skin-on chicken thighs, chopped roasted green chilies, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 6 Southwestern cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then brown on all sides for 5-6 minutes until golden; remove and set aside.
  2. Step 2: Add diced onion to pot and cook for 3 minutes until softened. Stir in minced garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
  3. Step 3: Add roasted green chilies, diced tomatoes (with juice), chicken broth, and potatoes to the pot. Return chicken thighs to pot, ensuring they're submerged.
  4. Step 4: Bring to a gentle simmer, cover, and cook for 25 minutes until chicken is tender and potatoes are fork-tender.
  5. Step 5: Remove chicken thighs, shred meat from bones, and return to pot. Simmer uncovered for 5 more minutes to thicken slightly before serving.

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Frequently asked questions

How long does Denver-Style Green Chile Chicken Stew take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Denver-Style Green Chile Chicken Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped roasted green chilies from drying out.

Can I substitute ingredients in Denver-Style Green Chile Chicken Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Denver-Style Green Chile Chicken Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Denver-Style Green Chile Chicken Stew?

Southwestern soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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