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
BEEF & BEAN CHILE VERDE
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa. Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.
Provided by EatingWell Test Kitchen
Categories Healthy Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.
Nutrition Facts : Calories 378.7 calories, Carbohydrate 28.9 g, Cholesterol 86.7 mg, Fat 12 g, Fiber 6.3 g, Protein 36.1 g, SaturatedFat 4.2 g, Sodium 681.7 mg, Sugar 7.5 g
MEXICAN STEW
I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.
Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges
TINGA
The best Mexican inspired chicken stew or taco/burrito filling ever
Provided by Stephanie
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Add the garlic, chipotles, tomatoes, oregano, and cumin to a blender and blend until smooth. Set aside.
- Heat up 1-2 tablespoons oil in a frying pan or skillet over medium heat. Add the onions and cook, slowly, until caramelized and brown, stirring every so often, 5-8 minutes.
- Stir in the blended sauce, the chicken stock, bay leaves, and the cooked chicken. Bring to a simmer and cook, covered, for 10 minutes. Taste and season with salt and pepper if needed. Enjoy in tacos, burritos, burrito bowls, flautas, with tortillas and rice, or just as is!Alternately, if you want to just cook the chicken in the sauce, add the boneless skinless chicken thighs or boneless skinless chicken breasts to the sauce and cook for 12-15 minutes, or until the chicken is cooked through. Remove from the sauce, shred and add back into the sauce.
Nutrition Facts : Calories 282 kcal, Carbohydrate 15.5 g, Protein 42 g, Fat 5.3 g, SaturatedFat 1.2 g, Cholesterol 108 mg, Sodium 1042 mg, Fiber 6.9 g, Sugar 5.7 g, ServingSize 1 serving
EASY MEXICAN CHICKEN STEW
Steps:
- In a large, heavy pot, heat up about 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
- Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
- Just before serving, cube the avocado and gently stir into stew.
- Serve warm, garnished with cilantro leaves.
- *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.
SLOW COOKER MEXICAN CHICKEN STEW
Slow cooker Mexican chicken stew is easy to prep and smells amazing as it cooks! It's perfect for a comforting, flavorful family dinner!
Provided by Kathryn Doherty
Categories Slow cooker
Time 4h10m
Number Of Ingredients 10
Steps:
- Mix together the cumin, salt and pepper in a small bowl.
- Season the chicken thighs on both sides with the spice mixture.
- Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.
- Transfer the chicken to the slow cooker.
- Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.
- Add the tomatoes, onion and green chilies to the slow cooker.
- Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)
- Uncover, add the beans, then cover and cook for another 1 hour on high (or another 2 hours on low).
- Spoon chicken stew into bowls and serve with desired toppings. Enjoy!
Nutrition Facts : Calories 402 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 147 milligrams cholesterol, Fat 17 grams fat, Fiber 8 grams fiber, Protein 39 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 564 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
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.
MEXICAN CHICKEN STEW WITH QUINOA & BEANS
Spicy chicken casserole with a healthy superfood side dish of protein-rich quinoa
Provided by Sarah Cook
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
- Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
- Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.
Nutrition Facts : Calories 336 calories, Fat 6 grams fat, SaturatedFat 0.9 grams saturated fat, Carbohydrate 34.7 grams carbohydrates, Sugar 15.8 grams sugar, Fiber 4.1 grams fiber, Protein 33.4 grams protein, Sodium 2.1 milligram of sodium
MEXICAN CHICKEN STEW
This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night! It is great served with sour cream or a little shredded cheese on top (or both!)
Provided by Grooved Pavement
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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.
MEXICAN STEW: BIRRIA
Provided by Aarón Sánchez
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
- In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
- Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
MEXICAN CHICKEN STEW
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium
MEXICAN CHICKEN STEW
This is a real comfort dish with warming flavours
Provided by Co-op
Categories ['Dinner']
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large frying pan and gently fry the onion, garlic, pepper and spices for 5 mins
- Add the chicken and fry for about 3 mins on each side, until browned all over
- Add the tomatoes, stock and jalapeños and bring to the boil
- Simmer for 20 mins, or until the chicken is cooked through
- Remove the chicken and shred, then return to the pan and simmer for a few mins more, until thick
- Cook the rice according to the pack instructions
- Serve the stew with the rice on the side, scattered with the parsley, and topped with a dollop of sour cream, if you like
Nutrition Facts : Calories 517 calories
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
MEXICAN CHICKEN STEW
This stew is the perfect fall dinner; it's both healthy and hearty. It can be thrown together in 50 minutes, utilizing a lot of things you may have on hand.
Provided by Dara Reppucci
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Cook rice according to package directions, set aside
- Saute onion, celery and habanero in olive oil on medium heat until soft, 4-5 minutes
- Add chicken bread and brown on each side for 2 minutes
- Add 2 cups of stock, tomato paste, lime juice, paprika, cayenne, cumin and salt & pepper
- Reduce heat to medium-low and braise chicken until cooked through, 8-10 minutes
- Remove chicken and shred, set aside
- Add remaining broth, corn and rice.
- Cover and simmer on medium-low for 10 minutes
- Add beans and shredded chicken
- Cover and simmer on medium-low for another 8-10 minutes
- Serve with a lime wedge
MEXICAN STEW
Classic posole, a delicious slow-simmered Mexican pork stew often reserved for special occasions, is typically a time-consuming labor of love. But this one gives you all the comfort and flavor of the old-world version made in your slow cooker.
Provided by Southern Living Editors
Time 7h40m
Yield Makes 31/2 qt.
Number Of Ingredients 16
Steps:
- Sauté pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes.
SLOW COOKER MEXICAN CHICKEN STEW RECIPE
Slow cooker Mexican chicken stew recipe. Chicken thighs with vegetables, beans, and spices cooked in a slow cooker. This delicious chicken recipe...
Provided by myediblefood
Categories Low Carb Diet
Time 8h
Yield 8
Number Of Ingredients 18
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[728,90],'myediblefood_com-leader-1','ezslot_5',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a 6-quart (6 L) slow cooker, combine all ingredients, except lime juice and toppings.Mix well. Cover the cooker and cook on low-heat setting for 6-8 hours, or until chicken and beans are tender.Turn off the pot and open the lid. Using tongs, transfer cooked chicken thighs to a large bowl and shred with two forks.Stir in the lime juice, then season with salt.Serve with shredded cheese, avocado, tortilla chips and yogurt. Enjoy!
Nutrition Facts : Nutrition facts 382 calories 20 grams fat
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
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