MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
GRAN LUCHITO
For this Mexican Chicken Stew recipe, just throw everything into a pot, including our Gran Luchito Chipotle Paste, and let it cook slowly for a few hours. You get the best results when you use a slow cooker, but this Mexican stew can be prepared in a cast-iron pot too. This is one of those Mexican chicken recipes where the meat will fall apart and the big Mexican flavours will blend together to make something really special. It'll also be one of the easiest stews you'll ever cook! Certainly one to try. For more slow 'n' low recipes, check out our blog on Slow Cooker Mexican Recipes.
Provided by Gran Luchito
Categories Dinner
Time 4h
Yield 4
Number Of Ingredients 18
Steps:
- In a slow cooker add the chicken, sweetcorn, tomato puree, chopped tomatoes, Chipotle Paste, onion, oil, garlic, sugar, oregano, salt, pepper and coriander stalks. Mix well. Put the lid on and cook slowly for 4 hours. When the chicken pulls apart easily, shred the meat with the help of two forks and mix it all in with the juices. Add the Cantina Beans and cook for a further 30 minutes. Serve the chicken on a nice platter and scatter the remaining coriander on top. Enjoy your Mexican Chicken Stew served with lime wedges, steamed white rice, avocado, warm Soft Taco Wraps and Red Pepper Salsa on the side. Chef's tip You can use either bone-in or bone-out chicken. If using bone-in, you'll simply need to remove these at the end (the chicken will literally fall off so this will be easy). Using bone-in thighs has the advantage of extra flavour.
Nutrition Facts : Nutrition Per serving kcal 104 fat 4.2g saturates 0.6g carbs 10.2g sugars 2g fibre 1.2g protein 2.4g salt 2.4g
MEXICAN CHICKEN STEW
Easy, healthy and totally delicious, this Mexican chicken stew is definitely a great choice for a tasty midweek meal. Full of veggies and with a chilli kick, it really is a deliciously warming recipe.
Provided by Corina Blum
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- Heat a little oil in a sauce pan. Add the cloves first and cook for about 30 seconds.
- Add the onion and chilli pepper and cook until soft. Add the red pepper and crushed garlic and cook for another couple of minutes.
- Add the chicken. Cook until it is sealed on all sides, then stir in the cocoa, cumin and tomatoes. Add a dash of water and leave to simmer for 20 minutes.
- Just before serving, stir in the spring onion and chopped coriander. Or you can just add it all as a garnish.
- Serve with rice or flatbreads.
Nutrition Facts : Calories 221 kcal, Carbohydrate 14 g, Protein 27 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 269 mg, Fiber 4 g, Sugar 8 g, TransFat 0.03 g, UnsaturatedFat 5 g, ServingSize 1 serving
TEX-MEX CHICKEN STEW
Make and share this Tex-Mex Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 7h5m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Microwave onions, jalapenos, garlic, tomato paste, oil, and chili powder in a bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.
- Stir broth, tomatoes, tapioca, and sugar into slow cooker.
- Season chicken with salt and pepper and nestle into slow cooker.
- Cover and cook until chicken is tender, 4-6 hours on LOW.
- Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
- Let stew settle for 5 minutes then remove fat from surface using large spoon.
- Stir in corn and beans, cover, and cook on HIGH until heated through, about 10 minutes.
- Stir in shredded chicken, chipotles to taste, and let sit until heated through, about 5 minutes (adjust stew consistency with additional hot broth as needed).
- Stir in cilantro, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 420.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 141.7, Sodium 254.2, Carbohydrate 42, Fiber 7, Sugar 9.1, Protein 43
MEXICAN CHICKEN STEW
From Cook.com this is a good stew for winter. Go lightly on the cinnamon and cloves they tend to overpower the flavor. I like to slow cook my stews so I cooked a few hours.
Provided by True Texas
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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