Chicken Poblano Summer Stew

A delicious and fresh summer stew packed with tender chicken thighs, sweet corn, and poblano peppers that brings sunshine to your dinner table without the hassle of excessive cooking.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces poblano peppers If you have more, toss them in.
1 lb chicken thighs Chunky, so they stay juicy.
2 cups fresh corn off the cob Frozen if you’re stuck, but fresh is magic.
1 medium zucchini Quartered.
1 medium red onion Adds a little 'zing'.
4 cloves garlic Don’t skimp.
1 can diced tomatoes Fire-roasted is preferred.
4 cups chicken broth The salty kind.
0.5 bunch cilantro Unless you think it tastes like soap.
to taste salt
to taste black pepper
1 squeeze lime For flavor.

Method

Preparation

Get a big pot going on medium heat with a splash of oil.
Drop in the onions and peppers. Cook till the onions look a little golden, about 5 minutes.
Add the garlic and take care not to burn it.
Toss in the chicken and allow it to brown a little.
Add the zucchini, corn, diced tomatoes, salt, and pepper. Stir it all well.
Pour in the chicken broth and scrape any stuck bits off the bottom of the pot.
Simmer for about 20 minutes until the chicken is tender and everything is softened but not mushy.
Taste, then squeeze in the lime juice and add cilantro last.

Notes

This stew is forgiving, making it a great choice for a quick meal. It can actually taste better when made ahead of time and enjoyed the next day. Ideal for busy weeknights.