If you love Mexican flavors like I do, then this Fajita Chicken Stew is going to hit the spot. It all started when I ran out of chipotle paste (oops), but I grabbed fajita seasoning instead and wow, I might love it even more now. This stew is cozy, spicy, full of flavor, and perfect for meal prep. It’s one of those “throw it in a pot and let it do its thing” meals, and it just works.
Method
1.Cook the Veggies
Start by heating a splash or spray of olive oil in a large pot or deep pan over medium heat. Once the oil is hot, add your chopped onion and peppers. You can use any color peppers you like red, green, yellow, or a mix for extra color. Stir them gently as they cook. This step is important because you want the onions to become soft and slightly golden, and the peppers to get tender. It should take about 5 to 7 minutes. This is where the base flavor of your stew starts to come alive, so don’t rush it.
2.Add the Flavor
Once the veggies are softened and fragrant, pour in the two cans of chopped tomatoes. Stir in the fajita seasoning, spreading it through the mix so the flavors coat everything evenly. Then, add the drained and rinsed can of mixed beans (or pinto or kidney beans if that’s what you have). Give everything a gentle stir and bring the mixture up to a light boil. At this point, your kitchen will already start to smell amazing.
3.Simmer the Chicken
Now it’s time for the chicken. Place the raw chicken breasts straight into the bubbling tomato mixture. You don’t need to chop or cook them first just drop them in whole. Next, pour in enough water to just cover the chicken. Around 150ml is usually enough, but it might vary depending on the size of your pot. Once the chicken is submerged, lower the heat to a gentle simmer and cover the pot with a lid. Let it cook for about 25 minutes, or until the chicken is fully cooked through and tender enough to shred.
4.Shred It Up
Once the chicken is done, carefully remove the breasts from the pot and transfer them to a cutting board or a plate. Using two forks, shred the chicken by pulling it apart gently. It should fall apart easily and look like pulled meat. Be sure to do this while the chicken is still warm it makes the shredding much easier and faster.
5.Mix It Back In
After shredding, return the chicken to the pot with the tomato-bean mixture. Stir everything together so the chicken soaks up all the bold, spicy flavors. Now, sprinkle in a pinch of sugar to balance the acidity of the tomatoes. Season with salt and pepper to taste. Let it simmer for a few more minutes so everything blends together beautifully.
6.Top and Serve
Finally, take the pot off the heat and get ready to serve. If you’re feeling fancy, sprinkle some freshly chopped coriander on top for a pop of color and extra flavor. And that’s it your warm, hearty Fajita Chicken Stew is ready to enjoy!
Necessary Tools
- Large pot or deep pan
- Chopping board and knife
- Can opener
- Measuring spoons
- Forks (for shredding the chicken)
- Wooden spoon or spatula
FAJITA CHICKEN STEW – A Cozy Twist on a Classic Favorite
Cuisine: MexicanDifficulty: Easy4
servings10
minutes30
minutes40
minutesIngredients
A spray or splash of olive oil
1 onion, chopped
2 peppers (any color), chopped into chunks
3 tablespoons fajita seasoning
2 cans (400g each) chopped tomatoes
600g chicken breasts (uncooked)
1 can mixed beans, drained and rinsed (or pinto/kidney beans)
A pinch of sugar
Salt and pepper, to taste
Chopped coriander (optional, for garnish)
Directions
- Cook the veggies
Add your oil to a large pan and cook the chopped onion and peppers until they’re soft and smelling delicious. - Add the flavor
Stir in the tinned tomatoes, fajita seasoning, and beans. Let it all come to a gentle boil. - Simmer the chicken
Gently place the uncooked chicken breasts into the pan. Add enough water to just cover the chicken about 150ml. Simmer everything for around 25 minutes until the chicken is fully cooked. - Shred it up
Take out the chicken, grab two forks, and shred it until it looks like pulled chicken. - Mix it back in
Stir the shredded chicken back into the tomato sauce. Add a pinch of sugar, some salt and pepper, and give it a good mix. - Top and serve
Sprinkle some fresh chopped coriander on top if you like, and it’s ready to go!
Notes
- Don’t skip softening the onion and peppers; they build the base flavor.
- Make sure the chicken is fully submerged in liquid when simmering or it might cook unevenly.
- Shred the chicken while it’s still warm. It’s way easier than doing it cold.
- If your stew feels too thick, add a splash of water before serving.
Serving Suggestions
This stew is super flexible! Here are a few tasty ways to serve it
- Over fluffy microwave rice
- With crusty bread for dunking
- In warm tortillas for a fajita-style wrap
- With a spoon of sour cream or Greek yogurt
- Topped with half an avocado for creaminess
Fun Fact
Did you know fajitas were originally a cowboy dish? Ranch workers in Texas used skirt steak (the cheapest cut) and cooked it over an open fire. Now we’ve got fajita-flavored everything including this stew!
Conclusion
This Fajita Chicken Stew is one of those magical meals that feels fancy but is secretly super easy. It’s warm, hearty, full of protein, and makes your kitchen smell incredible. Whether you’re meal-prepping or feeding the family, this one’s a keeper. And hey next time, you might just skip the chipotle paste on purpose.
