Mexican Chicken Stew Recipes

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.

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.

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.

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.

Steps:

• Heat the oil in a deep frying pan and fry the onions and peppers for a few mins until softened. Stir in the chipotle paste for a minute, followed by the tomatoes. Add up to a tomato can-full of water to cover the chicken and bring to a gentle simmer. Add the chicken breasts and gently simmer, turning the chicken occasionally, for 20 mins until the chicken is cooked through.
• Bring a large saucepan of water to the boil with the stock cubes. Add the quinoa and cook for 15 mins until tender, adding the beans for the final min. Drain well and stir in the coriander and lime juice, then check for seasoning before covering to keep warm.
• Lift the chicken out onto a board and shred each breast using two forks. Stir back into the tomato sauce with the sugar and season. Serve with the quinoa, scattering the stew with some coriander leaves just before dishing up and eating with a dollop of yogurt on the side.

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.