Mexican chicken stew

Mexican chicken stew

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(110 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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stesar
6th May, 2015
5.05
lovely, would make again
KateB
12th Feb, 2015
5.05
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
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.
zoewoodward93
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.
farrahfowler
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!
kellyphillips03
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.
stevemaskery
20th Feb, 2014
5.05
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
abcdefghijord
30th Jan, 2014
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
28th Jan, 2014
4.05
Easy to make and well received. Good midweek meal.
mrsroe
26th Jan, 2014
5.05
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.

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