Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup roasted Hatch green chiles, chopped
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 cups low-sodium chicken bone broth
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup heavy cream
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the butter or oil over medium-high heat. Add the diced onion and sauté for 4-5 minutes until translucent.
  2. Stir in the minced garlic, cumin, and oregano, cooking for 60 seconds until fragrant.
  3. Add chicken thigh chunks in a single layer and sear until golden-brown, approximately 3 minutes per side.
  4. Stir in the chopped green chiles to coat the chicken, then pour in the chicken bone broth and bring to a gentle boil.
  5. Reduce heat to low, cover with a lid, and simmer for 1 hour.
  6. Stir in the cubed Yukon Gold potatoes, cover, and continue to simmer on low for 2 to 3 hours until chicken is shreddable and potatoes are tender.
  7. Remove from heat and stir in the heavy cream and lime juice. Adjust salt and pepper to taste before garnishing with cilantro.