Mexican chicken stew

Mexican chicken stew

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(114 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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7th Jan, 2013
Used chipotle powder from the Coolchile company. Most of a teaspoon gave it a hefty kick. Also added about a teaspoon of dried tarragon, cos if its good enough for Thomasina Myers, it's good enough for me. Didn't taste watery at all, but I did simmer the sauce for a while before adding the chicken. Serve with sour cream, cheddar, tortilla chips and rice.
29th Dec, 2012
I cooked this recipe for dinner this evening. We will definitely be having it again. It had a nice flavour although when making it again I will be increasing the amount of Chipotle paste. That is just down to personal taste though. A quick and easy recipe to make.
28th Dec, 2012
Made this for a quick and easy dinner for friends. Perfect and liked by all.
vintageabbie's picture
8th Dec, 2012
The flavour of the sauce was nice enough, but it just needed a little bit extra. maybe some red peppers in it or something, I'm not quite sure. At the moment it's just nicely done chicken in a tasty tomato sauce, but needs an additional something to finish it off.
12th Nov, 2012
tasty...but better if you leave it for the next day
26th Oct, 2012
Found the paste in Sainsburys and followed the recipe but found it a bit bland. Served it with tortillas and yoghurt. Kids liked it but would add more paste if I make it again.
16th Oct, 2012
Just made this and i loved it!!!! So easy and quick to make! Added some chilli pasta sauce to make it a wee bit juicier. For those looking for chipotle, i got a squeezy chipotle sauce from Asda. Definitely going to make this again!! :-)
14th Oct, 2012
It tasted fine, but it's just tomato and chicken with a bit of seasoning. Really easy to do in the slow cooker, but I don't think I'll be making it again.
13th Oct, 2012
This was lovely. Found chipotle paste in sainsburys. I cooked a whole chicken in the oven and made the sauce separately then added the shredded chicken. Did need to up the amount of tomatoes in the sauce. Also added sliced red pepper, sundried tomatoes and a tin of kidney beans. Served on rice but with a few tortillas on top with a dollop if sour cream and home made salsa. Very simple to make and would definitely make again.
11th Oct, 2012
We loved this - I couldn't get the chipotle paste so used what another reviewer had suggested; a sachet of fajita seasoning (in my case Old El Paso original fajita seasoning). I also used an extra 300g of chopped tomatoes to give us more sauce. The whole thing came out very tasty, and the fact that the chicken breasts are cooked entirely in the sauce (without frying first) means they're tender and moist when shredded. Next time I will probably add some beans to the mix to add a bit of variety. We had flour tortillas with ours, using them to scoop up the stew and rice, and it made for a fun and satisfying meal.


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