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Chipotle chicken stew with chickpeas

One-pot stews are wonderful meals on busy weekdays or laid back weekends. This Mexican style chipotle chicken stew with chickpeas and kale can be served with flatbread or rice. If you like your food really hot, then add some Cayenne to the dish with the other spices or serve it with Jalapeno pepper slices.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 4-6 chicken thighs or drumstick
  • ½ red bell pepper
  • 1 carrot
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 2 tsp chipotle paste
  • 1 tin of chopped tomatoes 400 ml
  • 1 chicken stock cube
  • 1 tin 400 ml chickpeas, drained
  • 2 large handful of chopped kale or spinach
  • 2 tsp choppedcoriander leaves
  • Salt & pepper

Method
 

  1. Heat half of the olive oil over low heat in a large casserole dish. Add the chicken pieces and gently brown them on each side.
  2. Meanwhile, peel and thinly slice the onion & garlic. Chop the carrot and red pepper.
  3. Transfer the chicken to a plate.
  4. Add the remaining oil to the pan, then gently sauté the onion for 5 minutes, then add the garlic, carrot and pepper pieces. Sautee for another 3 minutes.
  5. Add the spices, stir for 30 seconds, then add the chipotle paste. Stir for a few seconds, then pour in the tinned tomatoes. Add some water and the chicken stock cube, to cover the veggies well.
  6. Put the chicken pieces back an coat them well with the sauce.
  7. Cover the pan and simmer for about 35 minutes.
  8. Add the drained chickpeas and the greens, then cook for another 10 minutes.
  9. Serve with the coriander leaves scattered on top and a dollop of soured cream, if dairy is not an issue for you.