Mexican chicken stew

Mexican chicken stew

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(158 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.

  3. If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.

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Comments, questions and tips

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26th May, 2020
Delicious - the fresh coriander makes the dish stand out from other spicy tomato dishes. Added oregano, cumin seeds and chicken stock based on the previous comments and what I had in the cupboard. Also doubled the chipotle but might opt for 1.5tsp next time as it was on the limit of my spice tolerance!
24th Jan, 2019
Could you freeze this?
jojomid's picture
29th Apr, 2018
I too added some extra spices. Cumin, chili powder, paprika & oregano. I added them before adding the tinned tomatoes etc. Great recipe. I served it with rice, corn & corn tortillas (I quartered the tortillas, brushed them with olive oil, sprinkled with a little salt and baked them on a sheet tray on 180 for approx 8 minutes).
31st Dec, 2017
Didn't read the comments below before making the recipe and agree that the recipe as specified is a little bland so needs something a little more. This however would not stop me making this again .... I would just take note of the comments first.
Kirsten Kelly
11th Jul, 2017
Tried this recipe for the first time but couldn't get chipolte paste so used a Tesco generic chili paste. It was just ok, quite mild. The second time I was able to acquire chipolte paste from Marks and Spencer - smells delightful. On this occasion I added 2 tsp of the paste, a tip gleaned from the comments here. Served the chicken in a wrap with shredded lettuce, sour cream, cheese and guacamole. Also served some thinly sliced red onions and peppers on the side for anyone who wanted to add them. It was delicious. Very pleased.
4th Jun, 2017
Like others, I added cumin, paprika and oregano. I also used 2tsps of gran luchito paste and 250ml chicken stock. Used thighs instead and popped it all in the slow cooker for 2 hours on high. Really tasty. Would definitely make again with these additions!
16th Mar, 2017
Made this in the slow cooker and added 3 tsp of chipotle sauce, peppers and kidney beans l. Really enjoyed it and will definitely make again
22nd Feb, 2017
I really enjoyed this and so did my fiance. The spice was just right for me. Could of done with slight more flavour but i wouldnt not make it again because of that reason d
2nd Jan, 2017
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.
2nd Nov, 2016
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.


8th Apr, 2016
Hello do you think this could be frozen? There is no symble to indicate Regards
bluewings2's picture
20th May, 2016
Yes, no reason why you cannot freeze it. I have frozen my leftovers.
16th May, 2016
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!!
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.
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