Mexicanconfettichickenstew Recipes

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MEXICAN CHICKEN STEW



Mexican Chicken Stew image

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield about 6 servings

Number Of Ingredients 15

4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
Few dashes Worcestershire sauce
3 to 4 cups chicken stock
1 lime
1 cup cooked white rice
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
  • Bring to a simmer and cook 20 minutes.
  • Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
  • Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
  • Ladle into bowls and garnish with sour cream and cilantro.

Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams

MEXICAN CONFETTI CHICKEN STEW



Mexican Confetti Chicken Stew image

Make and share this Mexican Confetti Chicken Stew recipe from Food.com.

Provided by iewe7726

Categories     Stew

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup onion, chopped
1 garlic clove, crushed
2 cups cooked chicken breasts, cubed
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (14 ounce) can Mexican-style tomatoes
1 (10 ounce) package frozen corn
1 (4 ounce) can diced green chilies
1/2 teaspoon chili powder
1 teaspoon cumin

Steps:

  • Sauté onion and garlic in oil.
  • Add chicken pieces.
  • Stir in remaining ingredients.
  • Simmer about 25 minutes.

Nutrition Facts : Calories 437.3, Fat 13.6, SaturatedFat 2.6, Cholesterol 58.8, Sodium 792.5, Carbohydrate 48.8, Fiber 10.7, Sugar 3, Protein 33.7

MEXICAN CHICKEN STEW



Mexican Chicken Stew image

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

2 (1/2 lb) whole boneless skinless chicken breast, split
1 teaspoon salt
1 tablespoon oil
1 large onion, cut into 1/2 inch pieces
1 green pepper, cut into 1/2 inch pieces
2 garlic cloves, minced
1 (16 ounce) can diced tomatoes, undrained
1 (16 ounce) can whole kernel corn, drained
1/2 cup picante sauce
1 teaspoon cumin
1 dash cinnamon
1 dash clove

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



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

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 STEW



Mexican Stew image

I heat up cold nights by serving this thick and zesty stew with corn bread. I also like to spoon leftovers into corn tortillas with a little salsa and reduced-fat sour cream for a satisfying snack. -Mickey Terry of Del Valle, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 17

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

Steps:

  • In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm. , In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro.

Nutrition Facts : Calories 377 calories, Fat 9g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 991mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 13g fiber), Protein 32g protein. Diabetic Exchanges

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