Mexican chicken stew

Mexican chicken stew

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(104 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

  • kcal203
  • 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…


  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 (125)

mozzarella-pearl's picture

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's picture

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

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's picture

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's picture

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's picture

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

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

simple and delicious...added red peppers, beans, chorizo and extra chipotle as suggested

stesar's picture

lovely, would make again

KateB's picture

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

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

Easy to make and well received. Good midweek meal.

mrsroe's picture

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.


Questions (2)

harrowing's picture

Hello do you think this could be frozen? There is no symble to indicate


bluewings2's picture

Yes, no reason why you cannot freeze it. I have frozen my leftovers.

Tips (2)

RedDelicious's picture

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'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.