Cooking Steps

• Heat the olive oil in a large pot over medium-high heat. Pat the chicken dry with a paper towel and season it all over with salt.
• Once the oil is heated, place the chicken skin-side down in the pot. Brown the chicken for five minutes or until the skin has turned golden brown. Take the chicken out of the pot and set it aside on a cutting board.
• Add the butter to the pot, and once it’s melted, add the onion, garlic, and green chiles (with the juices from the cans). Cook and stir the veggies for a minute or so.
• Add the flour and stir to coat the veggies. Add the potatoes and stock to the pot and stir.
• Place the chicken breasts skin-side down in the broth. They should be almost covered by the liquid. If needed, add water to ensure they are mostly covered.
• Bring the broth to a boil and then adjust the heat to medium to medium-low. Simmer the stew uncovered for 20 to 30 minutes or until the chicken is 165°F in the thickest part.
• Take the chicken out of the pot, remove the meat, and discard the skin and bones. Cut the chicken into bite-sized pieces and add the chicken back to the stew.
• Stir in the lime juice and cilantro. Give the stew a taste and add more salt to taste, if needed.