Mexican chicken stew

Mexican chicken stew

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(115 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, questions and tips

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12th Mar, 2016
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!
8th Dec, 2015
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
30th Jul, 2015
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.
8th May, 2015
simple and delicious...added red peppers, beans, chorizo and extra chipotle as suggested
6th May, 2015
lovely, would make again
12th Feb, 2015
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!
8th Aug, 2014
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.
29th May, 2014
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.
9th May, 2014
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!
8th Mar, 2014
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.


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