The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Mexican Chicken + Chorizo Stew

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A Mexican Spicey midweek meal. Service with Pasta and a Hot bread roll.


  • 1 x 400 g tin of chopped tomatos
  • 1 x Onion (Chopped)
  • 1 x Small Garlic Clove (Chopped)
  • 2 X Large Chicken Breast (500g)
  • 2 x Small Chorizo
  • 1 x Teaspoon Chipotle paste
  • handful of fresh chopped coriander
  • 1 teaspoon of dark brown sugar.


  • STEP 1
    Chop the onions and gentle soften in a frying pan with the garlic. Add the chopped Chorizo and allow to cook until the juice runs out.
  • STEP 2
    Add the Chopped Chicken, when browned add the Chipotle paste and allow to bind to the meat.
  • STEP 3
    Then add the chopped tomatoes and simmer for 20 minutes - the add the chopped coriander before serving.
  • STEP 4
    Serve in a bowl with pasta and a hot roll.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content