Mexican chicken stew

Mexican chicken stew

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(98 ratings)

Prep: 20 mins Cook: 25 mins


Serves 4
Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper

Nutrition and extra info

Nutrition per serving

  • kcalories203
  • fat5g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre2g
  • protein35g
  • salt0.37g
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  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • ½ tsp dark brown sugar
  • 1 tsp chipotle paste (we used Discovery)
  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 skinless, boneless chicken breasts
  • 1 small red onion, sliced into rings
  • a few coriander leaves
  • corn tortillas, or rice to serve



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

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  1. 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).

  2. 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.

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Comments (120)

NatKJ21's picture
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I only wish I had added chorizo to this dish, I had some in the fridge too but completely forgot! However it was still a good dish without. We did have chipotle paste so instead I chopped up a red chilli and added a teaspoon of sun dried tomato paste and this gave good heat and flavour. I didn't use the sugar- didn't have any dark sugar. I added pepper to taste. Was good but I would recommend the chicken and chorizo rice pot recipe over this one personally

fran000's picture
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This was ok but a little disappointing on flavour. I added kidney beans which was nice but found the sauce a bit watery and bland. Might try this again but with more paste and salt and pepper.

mle's picture
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simple and delicious...added red peppers, beans, chorizo and extra chipotle as suggested

stesar's picture
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lovely, would make again

KateB's picture
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Absolutely delicious! Made a few amendments too based on what others have said, so I added sweet corn, more chipotle paste and kidney beans in a chilli sauce. I served it in tortillas with some salad, salsa and guacamole in as well as the mixture - just divine!

whats4t's picture

Can`t understand why anyone would cook the chicken breasts whole then shred and add back! Why not cut the chicken into small pieces, cooks quicker and doesn`t overcook a very tender cut of meat. After all it is supposed to be a `stew` not a thick soup.

zoewoodward93's picture

This is absolutely delicious and so easy to make! I've made it a few times now and tend to add more chipotle than stated to give it a bit more spice.

farrahfowler's picture

This recipe is awesome, although yes I need to up the chipotle quantity but that could also be because it was homemade chipotle paste. I cooked it till almost dry and spooned it onto half a paratha (indian flat bread), folded the other half of the paratha over it, sealed the edge and heated. Served with cheese, jalapenos and onion topped over it. Delicious!

kellyphillips03's picture

One if my absolute favourites. I do my own slightly pimped version adding - tinned sweetcorn, red pepper, some fresh tomatoes and a can of kidney and mixed beans. I often like to throw in some chorizo too. I make a double batch to freeze some. It's amazing left for a while and I a fantastic freezer meal with rice, nachos or a jacket potatoe for a quick mid week tea.

stevemaskery's picture
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I halved the quantity for two of us, but ended up still putting in the full amount of chipotle paste. It was just the right amount of kick. I served it in soft corn tortillas with John's Great Guacamole and sour cream. Absolutely fantastic. A bit finger-messy though!
BTW I bought my chipotle paste in Morrison's.

abcdefghijord's picture

Made this yesterday to eat today, I basically put everything in the slow cooker rather than frying the onion and garlic off (who wants the extra washing up when you're using the slow cooker). Cooked it for 3-4 hours and the chicken just fell apart and shredded perfectly. I cooled it down and left in the fridge overnight, and it tastes amazing. I cooked it before and leaving it overnight improved the flavour heaps! Serving it with brown rice and soured cream. Love the idea of using it for loaded nachos!!!

Frantic Flapjack's picture
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Easy to make and well received. Good midweek meal.

mrsroe's picture
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I made this in the slow cooker and it was very good. We used it to make the best nachos ever - just layered it with tortilla chips and grated cheese, heated through in the oven for ten minutes and topped with soured cream and guacamole.

carenscookin's picture

Loved this dish. Added chorizo and red peppers and made enchiladas out of it. Forgot to buy salad, sour cream and guacamole but it still tasted amazing. Even my very fussy daughter woofed it down, can't wait to make it again with the extras next time!

Coliz's picture

Made this for tea tonight in my slow cooker it was really yummy and even the kids enjoyed it.

Corolla4's picture

Excellent and easy. Used the slow cooker and lots more canned tomatoes than the recipe called for. Put loads of chipotle sauce in it, added cilantro, sweet corn, baby spinach, and white kidney beans. Going to serve it with soft flour tortillas tonight.

justina87's picture

Love this dish! I use less chicken but add chorizo and it makes a massive difference. Also throw in the hottest chillies you can find and you are in for a treat!

thecherub's picture

This was very tasty, couldn't get chipotle pasta but added smoked paprika and chilli instead. Ended up rolling in wraps and turning into enchiladas in the oven. Will make this again, I imagine it could be used lots of different ways, like on baked spuds or with pasta. Yum

Fionafish87's picture

Really tasty and healthy, just added ground coriander, ground cumin, paprika, 2 tsp of chipotle, splashes of worcester sauce and tabasco. Cooked chicken slowly in the sauce just on the hob, came out succulent and juicy, absolutely delicious!

rachthecook's picture

Unfortunately its a no from me. Smelt great while cooking, however, even after adding double the amount of chipotle paste (Tesco) it was still very bland. There may well be ways to improve the recipe but I wont be making any attempts myself.


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Tips (1)

SuzieQBop's picture

Love this recipe but other members are right. You need to add ground coriander, ground cumin, paprika and at least 2 tsp of chipotle to give it some oomf. Do that and slow cook it for two hours and it's delicious served with coriander rice and tortillas.

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