Spiced New Mexico Red Chile Chicken Stew
A hearty chicken stew infused with smoky New Mexico red chile powder and earthy spices, simmered to tender perfection. This mexican-inspired chicken ready in about 70 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 tbsp New Mexico red chile powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 2 medium, sliced carrots
- 2 medium, peeled and cubed potatoes
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped for garnish fresh cilantro
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown them skin-side down for 5 minutes until golden and crispy. Flip and brown the other side for 3 minutes. Remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until soft. Add 4 minced garlic cloves, 2 tbsp New Mexico red chile powder, 1 tsp smoked paprika, and 1 tsp dried oregano, stirring for 1 minute until fragrant.
- Step 3: Add 1 can (14.5 oz) diced tomatoes with their juices and 3 cups chicken broth, scraping up any browned bits from the bottom.
- Step 4: Return the chicken thighs to the pot along with 2 sliced carrots and 2 peeled and cubed potatoes. Bring to a simmer, cover, and cook on low heat for 40 minutes until chicken is tender and vegetables are cooked through.
- Step 5: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Spiced New Mexico Red Chile Chicken Stew take to make?
Total time is about 70 minutes (15 min prep + 55 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 Spiced New Mexico Red 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 olive oil from drying out.
Can I substitute ingredients in Spiced New Mexico Red 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 Spiced New Mexico Red 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 Spiced New Mexico Red Chile Chicken Stew?
Mexican chicken 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.
