Serves: 4
Total Calories: 647
1. Heat the oil in a large saucepan over medium-high heat and cook the onion, stirring until it begins to brown, about 4 minutes. Add the chicken pieces, celery, garlic, oregano, cumin, tomato, and chicken broth. Bring to a boil then reduce the heat to low, cover and simmer until the chicken is very tender, about 25 minutes.
2. Cut the chiles into 1-inch pieces and add to the stew. Season with salt and pepper. Cook 8 to 10 minutes to blend the flavors. Serve hot with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken and Green Chile Stew recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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