MEXICAN CHICKEN STEW
From Cook.com this is a good stew for winter. Go lightly on the cinnamon and cloves they tend to overpower the flavor. I like to slow cook my stews so I cooked a few hours.
Provided by True Texas
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
- Add onion and garlic. Continue cooking, stirring often until onion is soft.
- Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
- Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.
MEXICAN CHICKEN STEW
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
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 RECIPE
This healthy Mexican chicken stew recipe is as delicious as it is versatile. Eat it with rice or serve it as burritos or tacos for a filling and tasty dinner.
Provided by Catherine Brookes,Mashed Staff
Categories lunch, dinner, side
Time 35m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large frying pan on a medium setting.
- Fry the red onion and red pepper until softened, about 5 minutes.
- Add the garlic and cook for another minute, stirring constantly.
- Add the spices and stir. Cook for about 2 minutes.
- Add the diced chicken and cook until it's no longer pink on the outside, about 3 minutes.
- Pour in the canned tomatoes and chicken stock, give everything a good stir, and bring it to a boil. Then cover the pan, reduce the heat to a simmer, and leave it to cook for 15 minutes.
- Add the corn and salt and pepper, to taste, then simmer for another 5 minutes.
- Serve with rice, lime wedges, and fresh chopped cilantro, if desired.
Nutrition Facts : Calories 275 calories, Carbohydrate 18 g carbohydrates, Cholesterol 57 mg cholesterol, Fat 13 g fat, Fiber 5 g fiber, Protein 23 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 799 mg, Sugar 8 g, TransFat 0 g
CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP
This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco" It is really cheap... the grociery store in Colorado (where I used to live) sold it for 69 cents. It is the key to the soup. You can easliy change the meat to beef and use beef broth instead of water... or some nice white fish or shrimp..but if using seafood the seafood should be added in the last 5 minutes of cooking time. Also, you can play with the veggies too!! I do need to warn you that it is a little bit too spicy for most children.
Provided by .. Ameera ..
Categories Potato
Time 1h25m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
- remove and transfer to a plate/bowl (you will add it back).
- sautee onions with the rest of the olive oil in that same pot till translucent.
- add all the veggies.
- add chicken, water, El Pato sauce, and 1 tsp salt.
- Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
- lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
- taste and add more salt and then pepper as needed.
- then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
- ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.
NEW MEXICAN GREEN CHILE CHICKEN STEW
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
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
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