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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.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g chicken thigh fillets
  • 1 large red onion
  • 2 garlic cloves
  • 2 medium carrots
  • ½ red bell pepper
  • 1 parsnip
  • 500 g new potatoes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 Tbsp of sweet paprika
  • 1 bay leaf
  • 1 tsp chipotle paste or more to taste
  • 1 tin of plum tomatoes
  • 1 small bunch of parsley or coriander
  • 2 large handfuls of baby spinach or curly kale
  • Salt and pepper
  • Olive oil

Method
 

  1. Thinly slice the onion and garlic. Cut the red pepper, parsnip & carrot into bite size chunks.
  2. Heat some oil in large casserole dish, then fry the chicken until brown and transfer them to a plate.
  3. 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.
  4. Meanwhile, cut the potatoes in half or small chunks.
  5. 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.
  6. Add the spinach or kale and cook for a further 2-5 minutes.
  7. Rest for 5 minutes (covered) before serving.