Mexican chicken stew

Mexican chicken stew is almost like a tortilla soup, actually that’s what I was inspired by. However it is packed with chicken, salsa, green chiles, black beans, corn, carrots, peppers and onions. This is not a soup, that is for sure…it is incredibly hearty and filling! The flavors of this stew come from the salsa, chili powder and ground cumin. My favorite tortilla soup adds salsa rather than diced tomatoes, and I love this flavor short-cut! One of my favorite components of this stew is all of the toppings: Greek yogurt (or sour cream) and cheddar cheese…they add flavor, creaminess and even more heartiness to the dish, so don’t leave them out. This Mexican chicken stew cooks for long: 6-8 hours. This way the chicken is tender and shreds easily, and the flavors have some extra time to get together and party. Once the time is up, I added some lime juice, salt to taste, and we were good to go! Mexican chicken stew is perfect as a dinner or reheated for lunch the next day. Actually, it is even better on the second day. It is not spicy, but you can tailor this to your needs, adding some hot sauce or using hot salsa, or even adding some jalapenos.

INGREDIENTSMexican chicken stew
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ teaspoon dark brown sugar
1 teaspoon chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
A few coriander leaves
Corn tortillas, or rice to serve
Greek yogurt, to taste

DIRECTIONS
Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).

Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve Mexican chicken stew with remaining red onion, tortillas or rice.

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