Easy Mexican Chicken Stew Food

MEXICAN CHICKEN STEW

Steps:

• 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 with remaining red onion, tortillas or rice.
• If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.

MEXICAN CHICKEN STEW

Steps:

• Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
• Add onion and garlic. Continue cooking, stirring often until onion is soft.
• Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
• Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
• Bring to a simmer and cook 20 minutes.
• Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
• Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
• Ladle into bowls and garnish with sour cream and cilantro.

MEXICAN CHICKEN STEW

Steps:

• Brown the chicken chunks until no longer pink in center. Add remaining ingredients and mix together in a large pot. You can add other vegetables of your choosing as well. Simmer for about 30 minutes or until warm all throughout. Serve topped with sour cream and cheese.

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP

Steps:

• in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
• remove and transfer to a plate/bowl (you will add it back).
• sautee onions with the rest of the olive oil in that same pot till translucent.
• add all the veggies.
• add chicken, water, El Pato sauce, and 1 tsp salt.
• Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
• lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
• taste and add more salt and then pepper as needed.
• then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
• ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

MEXICAN CHICKEN STEW

Steps:

• First-make the salsa-place onion, garlic cloves, jalapenos, and cilantro in the food processor and blend, then add 6 of the 12 roma tomatoes and blend, then add the other 6 and blend, add the juice of the 2 limes, cumin, salt, and pepper, and then blend and set homemade salsa aside.
• Next, heat up 2-3 tablespoons of olive oil, cube the chicken breasts and place them in the skillet carefully, sprinkle the taco seasoning in and cook till done.
• Next, when the chicken breast is cooked, add 3 cups of chicken broth, next add 3 cups of homemade salsa, then 2 cups of frozen corn, then 2 cans of black beans, and let simmer on low for about an hour.
• Optional-good served over rice, and/or sprinkled with cheese and/or tortilla strips to make it tortilla soup!

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
• Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
• Cut the lime in half and squeeze the juice into the pot.
• Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.