Mexican chicken stew

Mexican chicken stew

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(108 ratings)

Prep: 20 mins Cook: 25 mins

Easy

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

  • kcal203
  • fat5g
  • saturates1g
  • carbs6g
  • sugars4g
  • fibre2g
  • protein35g
  • salt0.37g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    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
    Tomato

    Tomato

    toe-mart-oh

    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
    Tortilla

    Tortilla

    tor-tee-ya

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

Method

  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, questions and tips

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bekkifoy
2nd Jan, 2017
3.8
I enjoyed making this recipe - easy to prepare and didn't take to long to cook. I read the comments before hand and added in peppers and chickpeas. I also added in 300ml of chicken stock, 1tsp of paprika, 1tsp cumin, 1tsp oregano for extra flavour as previous comments said it was bland without. I then served with with some rice and 1 small tortilla. I will be making this again.
mozzarella-pearl
2nd Nov, 2016
3.8
I made this in the slowcooker, on low over 8 hours, and it was really good. Served with a squeeze of lime and fresh coriander on top. Couldn't find Chipotle paste, so soaked dried chipotle (Sainsbury's do them!) for 2 hours, shredded them, and threw them in the mix with the soaking water.
zenobiadd
29th Sep, 2016
I wish I had read the comments first. Cooked according to the recepie it is bland and tasteless. Will try again at some point with the suggestions in the comments!!
bluewings2's picture
bluewings2
20th May, 2016
5.05
I've given this 5 stars based on the meal I produced after adjustments. I read the comments and amended the recipe as per recommendations. I couldn't get hold of the paste, so I instead added Paprika, cumin and oregano and half a Knorr chicken stock. I also added diced chorizo which made a real impact! Furthermore, I added chickpeas and red pepper to pack in some more nutrients and garnished it with sliced spring onion instead of red onion and a handful of coriander. I served it with Tilda's microwave rice: Mexican Chilli Bean flavour... this was a fabulous accompaniment! The final product was packed full of flavour and had the perfect consistency. My guest was impressed. This will be a regular dinner in my household.
Fitzlou
24th Mar, 2016
2.55
Ok but over time I've messed with recipe til I've got it to where I like it: halve amount of chicken (or double other ingredients). 2 chicken breasts is plenty for at least 3 people. Double quantity of chipotle paste. Start by frying off some chorizo, add in onions and garlic til softened. Tip in the tomatoes and about 400ml of chicken stock. Add 1tsp each paprika, oregano and cumin and salt to taste. Add however much chipotle paste you like, I need at least double. Simmer for 10-15 mins to reduce, then add chicken and continue as recipe. The red onions are nice on top and even better marinated for as long as poss (overnight good) in red wine vinegar, oregano, salt and pepper. Yum! Think might add beans next time as per other suggestions!
EmmaBrooksbank
12th Mar, 2016
5.05
We love this dish!.. it gets made often I use 1/2 - 3/4 jar of Chipotle paste and squeeze in the juice of a lime to give it a lift.. yum!
NatKJ21
8th Dec, 2015
3.8
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
30th Jul, 2015
2.55
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
8th May, 2015
5.05
simple and delicious...added red peppers, beans, chorizo and extra chipotle as suggested
stesar
6th May, 2015
5.05
lovely, would make again

Pages

harrowing
8th Apr, 2016
Hello do you think this could be frozen? There is no symble to indicate Regards
bluewings2's picture
bluewings2
20th May, 2016
5.05
Yes, no reason why you cannot freeze it. I have frozen my leftovers.
RedDelicious
16th May, 2016
3.8
CHIPOTLE SAUCE CHEAT - I can't easily get my hands on chipotle sauce where I live, so I improvised with 1.5 tsp cumin, 0.5 tsp smoked paprika, chilli flakes, milk (yes milk! Should be mayonnaise, and / or plain yoghurt, but good enough!). TASTE BUMPING - After reading the comments here, I added 1 tin red kidney beans, half a chicken stock cube, an extra garlic clove for taste, and nutrition. Chose chicken thighs as much more moist, slicing and cooking in with the onion and garlic. And mwah! One hell of a tasty dish!!
SuzieQBop
24th Feb, 2014
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.