Mexi Chicken Stew Recipes

NEW MEXICAN GREEN CHILE CHICKEN STEW

New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

Ingredients

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

Steps:

Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

MEXICAN CHICKEN STEW

Mexican chicken stew image

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

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 10

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

Steps:

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).
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.
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.

Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.37 milligram of sodium

MEXICAN CHICKEN STEW

Mexican Chicken Stew image

Easy, healthy and totally delicious, this Mexican chicken stew is definitely a great choice for a tasty midweek meal. Full of veggies and with a chilli kick, it really is a deliciously warming recipe.

Provided by Corina Blum

Categories Main Course

Time 35m

Number Of Ingredients 12

Ingredients

1 tbsp oil
3 cloves
1 red onion (chopped)
1 red chilli pepper (sliced)
1 red pepper (sliced)
2 cloves garlic (crushed)
450 g chicken (diced)
1 tsp cocoa or cacao
1/2 tsp cumin
400 g tin of chopped tomatotes
2 spring onions (chopped)
10 g coriander (cilantro) (chopped)

Steps:

Heat a little oil in a sauce pan. Add the cloves first and cook for about 30 seconds.
Add the onion and chilli pepper and cook until soft. Add the red pepper and crushed garlic and cook for another couple of minutes.
Add the chicken. Cook until it is sealed on all sides, then stir in the cocoa, cumin and tomatoes. Add a dash of water and leave to simmer for 20 minutes.
Just before serving, stir in the spring onion and chopped coriander. Or you can just add it all as a garnish.
Serve with rice or flatbreads.

Nutrition Facts : Calories 221 kcal, Carbohydrate 14 g, Protein 27 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 269 mg, Fiber 4 g, Sugar 8 g, TransFat 0.03 g, UnsaturatedFat 5 g, ServingSize 1 serving

MEXICAN CHICKEN STEW

Mexican Chicken Stew image

This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night! It is great served with sour cream or a little shredded cheese on top (or both!)

Provided by Grooved Pavement

Categories Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 medium onion, roughly chopped
4 large garlic cloves, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 (28 ounce) can chopped tomatoes with juice
3 cups shredded cooked chicken
3 dashes Worcestershire sauce
3 -4 cups chicken stock
1 lime
1 cup cooked white rice
salt

Steps:

Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
Cut the lime in half and squeeze the juice into the pot.
Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.

MEXI CHICKEN STEW

Mexi Chicken Stew image

Make and share this Mexi Chicken Stew recipe from Food.com.

Provided by Parsley

Categories Stew

Time 7h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 -2 1/2 lbs boneless skinless chicken breasts, cut into about 1 1/2-inch pieces
1 cup diced onion
4 medium potatoes, peeled and cut very small
1 cup frozen corn, can use canned
2 teaspoons cumin
1/4-1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1 -2 tablespoon chopped fresh cilantro
1 (4 ounce) can diced green chilies
1 (15 ounce) jar mild salsa, can use hot if you can take it
1 (15 ounce) can tomato sauce
1/2 cup light sour cream
1 cup shredded cheddar cheese
warm flour tortilla (optional)
hot cooked rice (optional)

Steps:

Place chicken pieces in bottom of the slow cooker.
Add all remaining ingredients EXCEPT the shredded cheese.
Cover and cook on low for about 7 hours.
Stir in the shredded cheese. Cover for about 15 minutes to let melt. Stir again.
Serve with warm tortillas or over rice.

Nutrition Facts : Calories 462.8, Fat 11, SaturatedFat 5.9, Cholesterol 114.3, Sodium 1264.5, Carbohydrate 46, Fiber 6.7, Sugar 8.3, Protein 46.6

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