Oct 15, 2023 ... Prepare the Stew Broth ; ½ cup chopped sweet yellow onion, 1½ cups Roasted Green Chiles ; 1 tablespoon oil, 1 teaspoon cumin seed ; 4 cups chicken ...Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours. When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.Transfer the browned pork to your slow cooker (remember- the pork does not have to be cooked all the way.) Sprinkle the pork and onions with 1-2 tablespoons of flour and mix well to combine. Add the remaining ingredients to the slow cooker, mix, and cover. Cook on high for 4-5 hours or low for 6-8 hours.Preparation. Step 1. Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 ...Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours. When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.While the chili simmers, combine flour, cornmeal, baking soda, paprika, garlic powder and salt in a large bowl. Whisk until combined. In a separate bowl, ...Oct 21, 2020 · Blend until smooth. Set aside until ready to use. Heat olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season generously with salt. Sear the chicken on all sides, turning occasionally, for about 15-20 minutes or until nicely browned. Pour in the chile verde sauce and water. Oct 15, 2023 ... Prepare the Stew Broth ; ½ cup chopped sweet yellow onion, 1½ cups Roasted Green Chiles ; 1 tablespoon oil, 1 teaspoon cumin seed ; 4 cups chicken ...New Mexican Green Chile Chicken Stew. 4.4. (5) 4 Reviews. 3 Photos. An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the …Jan 7, 2022 · Place at the bottom of the crock pot. Season with salt, pepper, minced garlic. Add the onion and potatoes on top. Pour the salsa verde over the potatoes and pork. Pour chicken broth on top. Cover and cook on low until potatoes and browned pork is tender. Top with cilantro and serve with warm flour tortillas. Have you tried Dos Coyotes Green Chile Stew? It's a great way to get warm on these cold days. GREEN CHILE STEW. Fire-roasted New Mexican green chilies, all white meat chicken, garlic, herbs, tomatoes, and potatoes: served with a warm flour tortilla. 46.Quick release the pressure, remove the lid and use tongs to shred the chicken. Transfer chicken and broth to Dutch oven and turn heat to medium until simmering. Sprinkle the xantham gum and stir to mix. I would start by using 1/4 teaspoon at a time. 1/2 teaspoons plus 1/8 teaspoon seemed to be a good amount. Add heavy …May 2, 2019 ... New Mexico Green Chili Chicken Stew · 1. Heat a 6 quart Dutch oven or a large pot on the stove, on medium heat. Add the butter, then green chili ...Instructions. Cooking Instructions: Step One: brown 1-1.5 lb of ground or diced pork, turkey or chicken. Step Two: Add contents of jar and simmer until hot. As a variation, add corn, hominy, diced potatoes or white beans. Refrigerate after opening.Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly. Add chicken breasts to mixture, pushing them to the bottom of the slow cooker. Cook on low (6-8 hours), or on high (5 hours).You can add a bit of sour cream to tame the spice from this green chile chicken chili. It tastes best served with chips. ... Southwestern-Chicken-Lima-Bean …Feb 22, 2023 · Bring the soup to a boil then reduce heat and simmer uncovered until the chicken is fully cooked. Stir in add-ins. Once the chicken is cooked, remove it with a slotted spoon and transfer to a cutting board to shred with two forks. Add it back to the pot then stir in corn, cilantro and lime juice. mama fu s hot mustard recipe. pear and chesnut. vigo black beans and rice chicken. orange and lime poke cake. great harvest oatmeal cookie recipe. bangda fish curry. low calorie yoghurt smoothie. Recipes for dos coyotes green chile stew in search engine - all similar recipes for dos coyotes green chile stew. Find …Saute onions and garlic in a pan with some oil. Transfer chicken, spices, cooked onion-garlic mixture to slow cooker pot along with beans, potatoes, tomatiolls sauce. Cook on high for 2.5 hours or on low for 5 hours until chicken is …May 13, 2021 ... When you're craving United Green Chili Chicken Stew! #ad United Supermarkets.Sep 15, 2019 · Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil. Add the onions and leeks, and saute until soft, about 5 minutes. Add the green chiles, garlic, and baby potatoes. Stir to mix. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon. Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently.Add the browned pork back into the pot along with the cumin, jar of green chiles, potatoes, chicken broth and bay leaf. Stir to combine. Secure the lid on your Instant Pot and make sure that the valve on the top is facing towards 'sealed.'. Press the 'Meat/Stew' button and set the time to 35 minutes.Chili cook-offs take place in cities all over the U.S. So how to do you host your own chili cook-off? Find out here. Advertisement For die-hard chili lovers, the meaty, saucy, some...6 slices bacon. 2 large yellow onions, halved lengthwise and thinly sliced. Kosher salt. Freshly ground black pepper, to taste. 1 (12-ounce) bottle light beer or lager.Aug 26, 2019 · Green Chile Pork Stew is an easy recipe! In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. 1. Cook: Add chicken thighs, tomatillos, onion, garlic, jalapeños, broth, oregano, and salt in a large dutch oven. Bring it to a boil, reduce heat to simmer, cover partially, and cook for 40 minutes. 2. Blend: Remove the cooked tomatillos, onions, jalapenos, and garlic with a slotted spoon and transfer to a blender.2 poblano chiles. 1 pound tomatillos—husked, rinsed and quartered. 3 cups water. 1 large jalapeño, chopped. 2 garlic cloves. 1 white onion, minced. 1 cup cilantro leavesPlace all ingredients in Instant Pot except for lime and toppings. Place lid and lock it and make sure valve is set to sealing. Cook on Manual for 15 minutes and let it naturally release for 5 minutes. Then turn the seal valve to do a quick release. Ladle warm soup into serving bowls and top with cilantro and fresh lime juice.Add the ingredients through the corn into the slow cooker, stir and cover with the lid. Set on low for approximately 6 hours, medium for 4 hours or high for 3 hours. When the time is up remove the chicken breasts and let them cool for several minutes before shredding. Once shredded add the chicken back in.Add the seasonings. Add in 1 tablespoon of coriander, 2 teaspoons of cumin, ½ paprika, and salt and pepper to taste, as well …To start, heat oil in a Dutch oven. Add the poblano and onion and sauté until tender. Add the garlic and cook for 30 seconds. Add broth, beans, enchilada sauce, cumin, and coriander; simmer and cook about 5 minutes. Heat oil in 3 or 4 quart pot. Add meat and brown over low heat for approximately 4 minutes. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally. Add frozen green chile. Cook for 15 minutes (to at least 165ºF). Stir in tomato, garlic, water and salt. Bring to a boil. Advertisement Sadly for some, happily for one, every cook-off has a winner -- and choosing that winner is almost as much a process as the cooking part. While judging by taste is al...Winter nights call for comfort food that warms both body and soul. White chicken chili is a delightful twist on traditional red chili. Instead of using tomatoes and red beans as th...Add corn, potatoes, onions, cream-style corn, salsa, black beans, green chiles, chili powder, garlic powder, salt, cumin, black pepper, and oregano. Stir to combine thoroughly. Add chicken breasts to mixture, pushing them to the bottom of the slow cooker. Cook on low (6-8 hours), or on high (5 hours).3 tablespoons extra virgin olive oil. 6 bone-in chicken thighs (about 1 1/2 pounds) Kosher salt. Black pepper. 1 sweet yellow onion. 3 cloves garlic, minced1. Cook: Add chicken thighs, tomatillos, onion, garlic, jalapeños, broth, oregano, and salt in a large dutch oven. Bring it to a boil, reduce heat to simmer, cover partially, and cook for 40 minutes. 2. Blend: Remove the cooked tomatillos, onions, jalapenos, and garlic with a slotted spoon and transfer to a blender.Place the lid on the pot, seal the vent, and press the "Manual" button. Adjust the time to 2 minutes on high pressure. When the pot beeps, immediately release the pressure. Open the Instant Pot and carefully transfer the all of the cooked cauliflower and broth to a blender. Then, blend on high speed until smooth.Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil. Add the onions and leeks, and saute until soft, about 5 minutes. Add the green chiles, garlic, and baby potatoes. Stir to mix. Let it sit for 5 minutes. 2. While the poblano peppers rest, start the soup. Heat the olive oil in a large pot over medium-high heat. Once hot, add the onion and salt and cook for about 5 minutes, until fragrant and translucent. Reduce the heat to medium and add the garlic, jalapeño, cumin, and oregano. White chicken chili is a comforting and flavorful dish that has gained popularity in recent years. With its creamy texture and delicious blend of spices, it’s no wonder why this di...8 to 10 servings. Jump to Nutrition Facts. Ingredients. 1 (4 pound) whole chicken. 1 teaspoon ground cumin. 1 teaspoon dried …Mix the 3 teaspoons salt, 2 teaspoons cumin and 1 teaspoon cinnamon together in a small bowl. Add the 2000 grams pork shoulder to a large bowl and use your hand to work in the 2 tablespoons vegetable oil and 25 grams garlic. Sprinkle the salt mixture evenly over the pork and mix it in to distribute evenly.Mar 25, 2020 · In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes. Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes. Place the lid on the pot, seal the vent, and press the "Manual" button. Adjust the time to 2 minutes on high pressure. When the pot beeps, immediately release the pressure. Open the Instant Pot and carefully transfer the all of the cooked cauliflower and broth to a blender. Then, blend on high speed until smooth.Feb 16, 2022 · Just place all ingredients (except cream cheese) in your Instant Pot (or other pressure cooker). Close the lid and cook on high pressure for 15 minutes. After you release the pressure, shred the chicken right in the pot with 2 forks, add cream cheese, set the Instant Pot to “sauté” and cook until the cheese melts, stirring from time to time. Jan 16, 2024 · Make the soup: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5-6 minutes until vegetables soften. Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for a 3-4 minutes . Jan 24, 2024 ... Place a large dutch oven or pot over medium high heat and add in oil. · Next immediately add in your green chiles, butternut squash, cumin and ...1½ to 1¾ pounds beef chuck or pork butt (shoulder), cut into ½-inch cubes; 2 medium onions, diced; 4 garlic cloves, minced; 1 to 1¼ pounds red waxy potatoes, peeled or unpeeled, and dicedStir In potatoes along with another pinch salt and pepper. Bring to a boil then reduce to a simmer until potatoes are tender, about 20 minutes. Stir the green chile in to the pot and cook an additional 30 minutes on low. Check for seasoning and adjust accordingly before serving. Garnish with fresh cilantro if you …Szechuan chicken is chicken prepared using techniques from southwestern China’s Sichuan province. The most salient features of this cuisine are garlic, chili peppers and Sichuan pe...6 slices bacon. 2 large yellow onions, halved lengthwise and thinly sliced. Kosher salt. Freshly ground black pepper, to taste. 1 (12-ounce) bottle light beer or lager.Oct 15, 2023 ... Prepare the Stew Broth ; ½ cup chopped sweet yellow onion, 1½ cups Roasted Green Chiles ; 1 tablespoon oil, 1 teaspoon cumin seed ; 4 cups chicken ... Stir. Cook over medium until the meat has browned. on all sides. Pour vegetable broth, green enchilada sauce, and diced green chiles into the pan with the meat. Stir, cover and reduce heat to low. Let cook for an hour. Add potatoes and tomatoes. Stir and cook until potatoes are tender, approximately 20-25 minutes. Add chicken to slow cooker. Peel onion and finely dice (use food chopper or processor) Add all remaining ingredients except for garnishes to slow cooker. Cover and cook on high for 3-4 hours or low for 6-8 hours. I made this in a 3 quart slow cooker. You can use a larger slow cooker and double the recipe if …Add onion and garlic and cook, stirring frequently, until fragrant, about 3 minutes. Add cumin and coriander and continue to cook for 2 more minutes. Add in all remaining ingredients. Bring soup to a boil, then reduce heat and simmer for 20 minutes. Serve with your favourite toppings.Sep 20, 2021 · Use 5 cups of broth for a thicker stew consistency. Add the diced onion and seasoning (bouillon, coriander, cumin, paprika, salt, and pepper). Stir, then return the pulled chicken to the broth. Add the diced green chiles, salsa verde, and chopped cilantro. Bring the stew to a boil, reduce heat, and simmer for 20 minutes. Place all ingredients in Instant Pot except for lime and toppings. Place lid and lock it and make sure valve is set to sealing. Cook on Manual for 15 minutes and let it naturally release for 5 minutes. Then turn the seal valve to do a quick release. Ladle warm soup into serving bowls and top with cilantro and fresh lime juice.1/2 tsp. pepper. In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil. When stock is boiling, remove 1/2 c. of broth and let it cool.Ingredients. 1 1/2 to 1 3/4 pounds beef chuck or pork butt (shoulder), cut in 1/2-inch cubes; 2 medium onions, diced; 4 garlic cloves, minced; 1 to 1 1/4 pounds red waxy potatoes, peeled or unpeeled, and diced1/2 tsp. pepper. In a large saucepan or dutch oven, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook for about a minute, until fragrant. Add chicken stock, raise heat and bring to a boil. When stock is boiling, remove 1/2 c. of broth and let it cool.Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large stockpot or Dutch oven over medium heat. Working in batches, add chicken, and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, … Sprinkle in the salt, reduce the heat to a low simmer, and cook uncovered for 1¼ hours. Stir in the chile and any of the optional ingredients and continue cooking for another 45 minutes to 1 hour, until the meat is quite tender, the vegetables are soft, and the flavors have blended together. Ladle into bowls and serve hot. Heat remaining oil in a large stew pot over medium heat until shimmering. Add cumin and coriander and cook, stirring, until fragrant, about 30 seconds.1 tablespoon olive or vegetable oil ; 2 medium onions, coarsely chopped (1 cup) ; 2 teaspoons finely chopped garlic ; 1 tablespoon ground cumin ; 1 teaspoon salt ; 1/8 teaspoon ground red pepper (cayenne) ; 2 lb boneless skinless chicken thighs, cut …2 cups potatoes cut into 1/2-inch cubes. 2 tablespoon Mrs. Dash Citrus Blend seasoning Cooking Directions. 1. In a large stock pot, cook the bacon pieces until well browned.Instructions. In a large soup pot or dutch oven, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 10 minutes. Add the garlic and saute for an additional minute. Add the green chile. Sprinkle the flour over the mixture and then stir to coat the onion mixture.Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Arrange peppers on a baking sheet, and roast, turning once, for 35-40 minutes or until skins are blackened. Remove from oven and immediately place peppers in a bowl covered with plastic wrap or place in a plastic bag and seal.Oct 31, 2018 · Heat the oven to 375F. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese. First make the green sauce: In a large high powered blender or food processor, add in garlic, onion, jalapeno, cilantro, fresh lime juice, chicken broth, cumin, salt and freshly ground black pepper. Blend or process until completely smooth. Set aside. Place a large deep 10 inch skillet over medium high heat.Remove the chicken to a plate and set aside. Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion …Directions. Step 1: Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente (cooked thoroughly, but still firm to the bite); drain. Step 2: In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt.Duran's has a bowl of chili with beans, meat, red or green chile and a tortilla. The address is 1815 Central Avenue, NW. El Pinto fire roasts their green chile and adds chicken, potatoes, and corn served with a flour tortilla. The address is 10500 4th St. NW. The famous Frontier Restaurant offers green chile stew or …Author: Heather Blake. Prep time: 15 mins. Cook time: 45 mins. Total time: 1 hour. Tasty Hatch green chili’s make up this Chicken Green Chili Stew. Ingredients. 2 …Potato. One large russet potato, peeled and chopped into bite-size pieces. The starch of the potatoes will lightly thicken our soup. Green Chiles. We need ½ cup of roasted green chiles. This can be …Chicken bouillon, canned chicken broth or canned chicken stock can be substituted for chicken base in soups, stews and sauces. Use one cube, or 1 teaspoon, of bouillon per cup of w...Toast cumin and mustard seeds in oil to bring out the aromas, then sauté the vegetables. Add coconut milk, broth, and chicken thighs to the pan, covering it with a lid …Feb 3, 2017 · Step 1. Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or ... Instructions. Heat skillet over medium heat. Add olive or canola oil. 1 tsp. olive or canola oil. Add minced garlic and diced onion and sauté until translucent, about 2 minutes. 3 cloves garlic, ½ white onion. Transfer garlic and onion into separate bowl with slotted spoon. To hot skillet, add chicken pieces and cook, stirring until pieces ... Oct 31, 2018 · Heat the oven to 375F. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese. Heat oil in 1-gallon pot or larger. Add chicken and stir until completely cooked. Add flour and stir well. Add chicken broth and stir well. Bring to a boil. Add garlic, corn, green chile sauce and potatoes. Reduce heat and simmer for 5 minutes. Salt and pepper to taste.New Mexican Green Chile Chicken Stew. 4.4. (5) 4 Reviews. 3 Photos. An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the …New Mexican Green Chile Chicken Stew. 4.4. (5) 4 Reviews. 3 Photos. An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the …Preheat the oven. Add the spice rub ingredient to a large plastic bag. Add the chicken breast to the bag, massaging the spices into the chicken. Dice the onions and minced the garlic. Set aside. Heat a large stock pot or dutch oven over medium heat. When hot, add the olive oil and brown the chicken breast on both …Oct 21, 2020 · Blend until smooth. Set aside until ready to use. Heat olive oil in a large pot or dutch oven over medium-high heat. Add the chicken and season generously with salt. Sear the chicken on all sides, turning occasionally, for about 15-20 minutes or until nicely browned. Pour in the chile verde sauce and water. How to Make Pork Green Chili. In a large pot over medium-high heat, heat the oil and add the cubed pork along with 2 teaspoons of salt. Brown the pork on all sides while stirring regularly. Remove the pork from the pot and set aside; pour off the rendered fat and keep about 1 tablespoon in the pot.3 boneless skinless chicken breasts; 1 medium onion, diced; 3 stalks celery, chopped; 4 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 (16 oz) jar salsa verde (green salsa) 2 (4 oz) cans diced green chiles, undrained; 2 (15 oz) cans cannellini beans (white beans), rinsed and drained; 1 Tbsp ground cumin; 1 …
Step 3 Reserve 1/4 cup scallions for serving. Add remaining scallions, oregano, rosemary, thyme, and red pepper flakes to pot and cook, stirring frequently, …. Frugal usenet
Add the cubed chicken to the onion and cook for about 4 to 6 minutes, or until lightly browned on all sides, stirring frequently. A add the chopped jalapeno, coriander, cumin, diced tomatoes, and beans. Reduce heat to low and simmer for about 5 minutes. Juice the lime and add it to the stew along with the …1. Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt. Add water to cover chicken by 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook, adding water as needed to keep chicken covered, until chicken is cooked through, 35 to 45 minutes. Remove chicken from pot and let cool.Directions. Season chicken thighs with salt on both sides. Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting. Combine salsa verde, green chilies, garlic, jalapeno, …Green Chile Stew is hearty comfort food with chunks of seared pork, potatoes, roasted green chilies in a savory broth. An easy recipe ... Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer for 1 hour.Remove the skin from the chiles, then remove the seeds, chop, and set aside. In a dutch oven or large heavy saucepan, brown the pork on all sides over medium-high heat. Remove from the pot onto a plate and set aside. Cook the onion over medium heat until translucent, then add the garlic, spices, and chopped chiles.Directions 1.Brown meat, onion, garlic and seasonings in oil in a large stew pot. 2.Add potatoes, chilis, tomatoes and broth, bring to a boil and simmer over low heat for 30 minutes. 3.Serve with warm corn tortillas.6 slices bacon. 2 large yellow onions, halved lengthwise and thinly sliced. Kosher salt. Freshly ground black pepper, to taste. 1 (12-ounce) bottle light beer or lager.Mar 25, 2020 · In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes. Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes. 1. Cook: Add chicken thighs, tomatillos, onion, garlic, jalapeños, broth, oregano, and salt in a large dutch oven. Bring it to a boil, reduce heat to simmer, cover partially, and cook for 40 minutes. 2. Blend: Remove the cooked tomatillos, onions, jalapenos, and garlic with a slotted spoon and transfer to a blender.Author: Heather Blake. Prep time: 15 mins. Cook time: 45 mins. Total time: 1 hour. Tasty Hatch green chili’s make up this Chicken Green Chili Stew. Ingredients. 2 …Add the seasonings. Add in 1 tablespoon of coriander, 2 teaspoons of cumin, ½ paprika, and salt and pepper to taste, as well ….