|@skyblue:**Recipe Name** |Chicken and Hatch Chile Stew|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |lifemadesimplebakes.com|
|@skyblue:**Base** |Chicken|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |8|@skyblue:**Ethnicity** |American|

**Comments:** Hatch green chiles harvest season is Aug-Sep. They usually come in Mild/Hot varieties. I think the closest alternative is the Anaheim pepper. Future Experiments: GInny wants to try it with wild rice and I want to try it with "shirataki rice".

**Ingredients:**

   * 2 tbsp. olive oil
  * 1 small yellow onion, diced
  * 1 c. fresh corn (from about 2 ears)
  * 4 cloves garlic, minced
  * 1 tbsp. coriander
  * 1½ tsp. ground cumin
  * ¼ tsp. paprika
  * ¼ tsp. salt
  * ¼ tsp. ground black pepper
  * 3 fire roasted Hatch chiles, seeds removed and diced (about 2x 4oz cans)
  * 1 (16-oz.) jar salsa verde (The author used Guy Fieri's)
  * 4 c. low-sodium chicken stock
  * 1 c. water
  * 1 lime, juiced
  * 1 small rotisserie chicken, pulled (I used grocery store "pre-pulled")
  * 1 tbsp. fresh cilantro, chopped
  * ½ c. long-grain white rice

**Optional garnishes:**

  * Lime wedges
  * Avocado chunks
  * Cilantro
  * Crispy tortilla strips
  * Sour Cream

**Directions:**

In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so. Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.

**Nutritional Info:** \\ Unknown.