Green Chile Chicken Stew (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 small yellow onion, diced.
03 - 1 cup corn (2 ears).
04 - 4 cloves garlic, minced.
05 - 1 tablespoon coriander.
06 - 1 1/2 teaspoons cumin.
07 - 1/4 teaspoon paprika.
08 - 1/4 teaspoon salt.
09 - 1/4 teaspoon black pepper.
10 - 3 Hatch chiles, roasted and diced.
11 - 16 oz jar salsa verde.
12 - 4 cups chicken broth.
13 - 1 cup water.
14 - 1 lime, juiced.
15 - 1 rotisserie chicken, shredded.
16 - 1 tablespoon fresh cilantro.
17 - 1/2 cup white rice.

# Instructions:

01 - Heat olive oil and cook onion and corn for 6 minutes.
02 - Add minced garlic and cook for 1 minute.
03 - Add coriander, cumin, paprika, salt, and black pepper, and cook for 1 minute.
04 - Add chiles, salsa verde, chicken broth, water, and lime juice. Bring to a boil.
05 - Add shredded chicken and fresh cilantro, then reduce heat to simmer for 20 minutes.
06 - Add white rice and cook for 15 minutes.

# Notes:

01 - Can use canned chiles.
02 - Keeps 3-4 days refrigerated.
03 - Freezes up to 2 months.
04 - Add broth if too thick when reheating.

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