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Mexican chicken stew

Mexican chicken stew

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A star rating of 4 out of 5.173 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper

Nutrition: per serving
HighlightNutrientUnit
kcal203
fat5g
saturates1g
carbs6g
sugars4g
fibre2g
protein35g
low insalt0.37g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp dark brown sugar
  • 1 tsp chipotle paste (we used Discovery)
  • 400g can chopped tomatoes
  • 4 skinless, boneless chicken breasts
  • 1 small red onion, sliced into rings
  • a few coriander leaves
  • corn tortillas, or rice to serve

Method

  • STEP 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).

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CHIPOTLE PASTE
Chipotle chillies - smoked Mexican jalapeño chillies - add an authentic smoky flavour to this stew. Chipotle paste is usually easier to find than the dried chillies.

Goes well with

Recipe from Good Food magazine, June 2010

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Overall rating

A star rating of 4 out of 5.173 ratings
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