Super Easy Chile Verde Chicken Stew

Steps

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1. 1
   Cut chicken breast into smaller pieces, then season with salt and minced garlic cloves, mixing well so the salt and garlic adhere to the chicken.
   ≈0:00
2. 2
   Add all-purpose flour to the seasoned chicken and mix thoroughly.
   ≈0:14
3. 3
   Add roasted Hatch green chiles, jalapeño, and cilantro stems to a blender, fill with chicken broth to the max liquid line, and blend until smooth.
   ≈0:27
4. 4
   Heat oil in a high-heat pan until smoking, then add the seasoned chicken pieces.
   ≈1:02
5. 5
   Once the chicken has been cooking for 2 to 3 minutes, add chopped onion and continue cooking on high heat for another 2½ minutes without stirring.
   ≈1:21
6. 6
   Give the pan a gentle stir, then add the reserved Hatch green chiles, ground cumin, black pepper, chile verde sauce, remaining chicken broth, and Mexican oregano if available.
   ≈1:39
7. 7
   Bring to a vigorous boil, then reduce to medium heat and simmer for 10 to 13 minutes until the sauce thickens.
   ≈2:00