Tuesday 17 November 2015

Mexican Chicken Stew

Mexican Chicken Stew
A wonderful one-pan, mid-week supper with a delicious Mexican kick!

Serves 4
Prep time:  20 minutes
Cooking time: 25  minutes

1 tbsp vegetable oil
1 medium red onion, peeled & finely chopped
1 red pepper, de-seeded & chopped
1 red chilli, de-seeded & finely chopped (optional)
100g chorizo, chopped
3 garlic cloves, peeled & finely chopped
½ tsp dark brown sugar
2 tsp chipotle paste
400g chopped tomatoes
200g can of mixed beans
4 skinless chicken breasts

To serve
Grated cheese
Sour cream
Basmati Rice or Tortilla
Fresh coriander finely chopped


1.    In a large pan heat the oil and then gently cook the onion, red pepper, chilli and chorizo for 5 minutes or until softened.  Add the garlic and cook for the final minute. 
2.    Now stir in the sugar and chipotle paste and then add the tomatoes and beans.
3.    Add the chicken and spoon over the sauce and allow to simmer for 20 – 25 minutes until the chicken is cooked through (add some water if the sauce becomes too dry).

4.    Remove the chicken from the pan and shred with 2 forks and stir back into the sauce.  Scatter with coriander, cheese and serve rice or tortilla and a dollop of sour cream. Enjoy!

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