Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 8 Hatch green chiles, roasted and peeled
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp cumin
- 1 tsp oregano
- 1 cup chicken broth
- 2 tbsp olive oil
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook until translucent.
- Add minced garlic and cook for 1 minute.
- Season chicken thighs with salt, cumin, and oregano, then add to the pot.
- Sear chicken until browned on both sides.
- Add roasted Hatch green chiles and chicken broth.
- Simmer for 20-25 minutes until chicken is tender.
- Shred chicken if desired and serve.
Notes
- Adjust spice level by using mild or hot Hatch chiles.
- Serve with rice, tortillas, or warm bread.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg