recipe reviews for:

Green Chile Chicken Stew

“This stew will keep you warm and cozy on those cold winter days!! I got this recipe together after months of harassing my friends in New Mexico in search of the perfect green chile chicken stew. I make it at least once every month (I myself use a pressure cooker). Serve with warm flour tortillas. This recipe has a lot of chile peppers. Be sure to tone it down if you can't handle heat!”

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Reviewed: Nov. 4, 2011

REally great recipe, but I leave out the tomatoes and add more green chilis.

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stefreel

Reviewed: Jun. 3, 2011

This soup great! I made this in a normal pot and used only 2 Habeneros. It was still very spicy! I can't imagine what it would have been like if I used 4. I didn't use the flour at the end because I didn't think it needed it. Served with a lime wedge and cilantro as garnish. Definitely recommend!

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Scamhy1

Reviewed: Jan. 21, 2011

I thought this was really good! I did do things slightly different. I used turkey instead of chicken. I made a turkey dinner over new year's weekend and instead of picking the leftover turkey off the bones once we were done eating on it, I just put the whole thing in the freezer. To make this stew, I pulled the leftover turkey out and made the broth with that. I followed the recipe for the rest, except the store only had 1 habanero the day I went shopping, so I used 1 habanero, 1 very mild jalapeno and 3 medium hot serranos (slim pickins at the grocery store that day!). My stew turned out thick and stew-like and very yummy. The only problem is, it made sooooo much. I think next time, once I have made the broth, I will freeze 1/2 of it and then halve the rest of the recipe. I'm afraid to freeze it once I've added the potatoes...I've never had luck freezing dishes with potatoes in them. I also think next time I could add more tomatoes and green chilies.

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Reviewer:

PICANTE

Cooking Level: Expert

Home Town: Corning, New York, USA

Living In: North Attleboro, Massachusetts, USA

Reviewed: Jan. 19, 2011

Loved boiling the chicken in the spices, approx 9 cups water for 4 lbs, added a little chicken bouillion for richer broth . I used chicken thighs and cooked w/lid on, it only took about 45 min. Wasnt scared of the habaneros even tho I can't handle the heat! Used 2 cans Rotel instead of fresh tomatoes. I added all the vegetables to the broth and cooked, lid on, about 15 min then added the habaners and chicken. Keeping the lid on kept the flavors in and faster cooking. I thickened with a bit of the broth and cornmeal first stirred into a past. It came out nice and thick, nothing was soggy and only a bit of warmth felt. yummy and just what I needed for my headache!

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4 users found this review helpful

Reviewer:

sooz

Cooking Level: Expert

Living In: Costa Mesa, California, USA

Reviewed: Jan. 12, 2011

I was skeptical about this recipe because of the habanero. My husband was so sure that it was going to be way too hot. When I chopped them up, I made sure to get out all of the seeds. It left the soup with a nice little kick but not too much. Even my 18-month-old ate it!

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3 users found this review helpful

Reviewer:

Okkatiejane

Reviewed: Dec. 12, 2010

I liked the recipe, but made a few changes. I used boneless, skinless chicken breasts, and added 3 bouillon cubes, to help add flavor. I also added 2 cans of green chiles and rotel tomatoes., but left out the habaneros. We really liked it, but next time I will add more green chile.

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3 users found this review helpful

Reviewer:

DebC

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Nov. 7, 2010

I kept adding and adding and adding things hoping it would taste good. No luck. Definitely pass on this recipe.

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2 users found this review helpful

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stphnedunk

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

Living In: Arlington, Texas, USA

Reviewed: Apr. 12, 2010

Great flavor, will make again.

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3 users found this review helpful

Reviewer:

Joni

Reviewed: Dec. 12, 2009

It was pretty good....I used bone in chicken thighs instead of a whole chicken. Didn't use habaneros as the store I went to didn't have them, so I used pickled jalepenos instead. It was a little bland for us, so I added a little of the jalepeno juice and some fajita seasoning and it perked right up. I also omitted the flour since I liked the consistency it was.

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4 users found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Home Town: Norwood, Minnesota, USA

Reviewed: Nov. 11, 2009

This seems like a lot of seasoning, but it was perfectly flavorful. I have to admit- I went a little crazy with this recipe: added a can of black beans, a can of cream of mushroom and then topped each bowl with some diced avocado and sour cream. I served it with buttered tortillas and it was out of this world!

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3 users found this review helpful