Easy Mexican Chicken Stew Recipes

MEXICAN CHICKEN STEW

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.

QUICK AND EASY MEXICAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

MEXICAN CHICKEN STEW

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.

EASY MEXICAN CHICKEN STEW

Steps:

• In a large, heavy pot, heat up about 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
• Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
• Just before serving, cube the avocado and gently stir into stew.
• Serve warm, garnished with cilantro leaves.
• *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.

MEXICAN CHICKEN STEW

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.