Easy Chickenrecipes

Mexican Chicken Stew Recipe

Mexican Chicken Stew
Mexican Chicken Stew
Robust stew with the bold flavors of Mexico

Chicken Recipe Ingredients

serves (6) cook time ( ) preperation ( )
  • 1 ½ c chorizo
  • 6 boneless, skinless chicken thighs, diced
  • salt & pepper
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 red bell pepper, finely diced
  • 1 c pineapple, finely diced
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 8 cloves garlic, minced
  • 3 canned chipotles in adobo sauce, finely diced
  • 1 jalapeno, quartered lengthwise
  • 1 lb potatoes, cubed
  • 4 c chicken stock
  • ½ c cilantro, chopped
  • 1 can (15 oz) whole peeled tomatoes, crushed
  • 3 tbs capers
  • 1 lime, juiced

Chicken Recipe Instructions

  1. Cook the chorizo until browned in a large saucepan. Remove and set aside.
  2. Season the chicken well with salt and pepper and cook until browned and cooked through.
  3. Remove the saucepan from the heat.
  4. Transfer the chicken to a plate and once it has cooked, shred the meat.
  5. Return the saucepan to the heat and add the onion, carrot and peppers.
  6. Cook and stir for about 8 minutes or until softened.
  7. Add the pineapple, cumin, thyme, garlic, chipotles, and jalapeno. Cook for about 2 minutes until fragrant.
  8. Return the chorizo and shredded chicken to the saucepan along with the stock, cilantro and tomatoes.
  9. Bring to the boil, then reduce the heat and simmer for about 30 minutes until the potatoes are tender.
  10. Remove from the heat and add the capers and lime juice.
  11. Serve with your choice of sides.