Mexican chicken and potato stew
For midweek family suppers or laid-back weekend lunches one-pot dishes or tray-bakes are the easiest meals to create. I make this Mexican chicken and potato stew regularly – it’s actually a fusion of chilli con carne and goulash, although I add some greens to the stew too! Serve it with flat bread and salsa.
Ingredients
Method
- Thinly slice the onion and garlic. Cut the red pepper, parsnip & carrot into bite size chunks.
- Heat some oil in large casserole dish, then fry the chicken until brown and transfer them to a plate.
- Add the onion and garlic to the pan and gently sauté until soft. Put back the chicken and add all the spices and chipotle paste. Stir for a couple of minutes to coat well, then pour in the tinned tomatoes and about a tin of water (the water should cover the chicken). Add the bay leaf and parsley or coriander, season to taste with salt& pepper, then bring to the boil. Cover and simmer for 20 minutes.
- Meanwhile, cut the potatoes in half or small chunks.
- After 20 minutes of cooking, add the potatoes to the stew, stir well and simmer for 15-20 minutes,or until the potatoes are tender.
- Add the spinach or kale and cook for a further 2-5 minutes.
- Rest for 5 minutes (covered) before serving.