Go Back

Mexican chicken stew

During the cold months I crave hearty, warming stews & soups. One of my favourite mid-week or lazy weekend meal is this Mexican chicken stew, which actually is not too spicy so kids love it too! It’s very easy to prepare and the cooking can be left to the oven or the hob, while you can get on with other things. I normally serve it with boiled rice or flatbread but if you make it in the oven, it would make sense to use the other shelf to bake some potatoes or sweet potatoes with the stew. If you want it spicy, add a chilli or two to to the stew.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 chicken thighs
  • 1 red bell pepper
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp paprika
  • ½ tsp ground coriander
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ½ tsp dark muscovado sugar
  • 2 tsp chipotle paste
  • 1 tin of plum tomatoes 400 ml
  • 1 tin 400 ml black beans, drained
  • 1 handful coriander leaves chopped
  • Salt & pepper

Method
 

  1. Heat a Tbsp of olive oil in a large casserole dish. Add the chicken pieces, turn down the heat and gently brown them on each side.
  2. Meanwhile, peel and thinly slice the onion & garlic, deseed & slice the red pepper. Measure out the spices into a small bowl, add the sugar and set aside.
  3. When the chicken pieces are light brown, transfer them to a plate.
  4. Add another spoonful of olive oil to the pan and add the onion and pepper. Gently sauté for about 8 minutes until soft, then add the garlic and cook for another minute.
  5. Add the spice mixture, stir for 30 seconds, then add the chipotle paste. Stir for a few seconds, until sticky then pour in the tomatoes. Add some water then stir in the beans. Season with salt and pepper. Put the chicken pieces back, coat them well in the sauce.
  6. Gently simmer under cover for 45-60 minutes. Alternatively put the dish (with the lid on) in a medium hot oven, and bake for 45-60 minutes.
  7. Serve with the coriander leaves scattered all over.