This recipe delivers a comforting blend of chicken, rice, beans, and a flavorful sauce in a single pot – a dish that’s both easy to make and satisfying to eat. Developed from a happy kitchen accident (too much rice in white chicken chili!), this Green Chili Chicken Stew is essentially a cross between soup, stew, and casserole. The rice naturally thickens the dish, creating a hearty, spoon-friendly meal that’s been a family favorite for months.
Why This Recipe Matters
Busy weeknights call for simple yet flavorful meals. This stew ticks both boxes. It’s not just about convenience; it’s about maximizing flavor with minimal effort. The combination of chicken thighs (for richness), white beans (for texture), and green chilis (for subtle spice) creates a balanced profile that appeals to a wide range of palates. Leftovers are even better, making it ideal for meal prepping or quick weeknight dinners.
Ingredients You’ll Need
- 1–2 pounds boneless, skinless chicken thighs (about 4–6 thighs)
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 15 oz can white beans (Great Northern or Cannellini), drained and rinsed
- 7 oz can green chilis (do not drain)
- 6 cups chicken broth
- 1 ½ cups white rice (uncooked; no rinsing needed)
- Optional : Sour cream and fresh cilantro for serving
How to Make It: Step-by-Step
- Sauté Aromatics: Melt butter in a large pot over medium-low heat. Add diced onion and sauté until tender (about 5 minutes). Stir in minced garlic for the last 30 seconds.
- Brown Chicken: Add olive oil and half of the spice mix to the pot. Add chicken thighs, browning on both sides (5–6 minutes per side).
- Simmer: Add drained beans, undrained green chilis, and chicken broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Add Rice: Stir in uncooked rice and simmer uncovered for about 20 minutes, until rice is cooked and chicken reaches an internal temperature of at least 185°F.
- Shred & Combine: Remove chicken, shred it, and return it to the pot. Stir to combine. Adjust thickness with more broth if needed.
- Serve: Ladle into bowls and top with sour cream and cilantro, if desired.
Storage & Pro Tips
Leftovers store well in an airtight container in the refrigerator. This stew also freezes beautifully in individual or family-sized portions. Thawing and reheating in the microwave is quick and easy. The dish will thicken upon standing, so add a splash of broth or water if needed. Feel free to add a second can of beans for an even heartier meal.
The key to this stew is the gradual thickening from the rice. Don’t be afraid to adjust liquid levels to achieve your desired consistency.
This Green Chili Chicken Stew is a flavorful, no-fuss meal that’s perfect for any night of the week. Its simplicity and comfort make it a staple for families seeking a warm, satisfying dinner.
