Hey there, food lovers! Today, I’m excited to share with you one of my all-time favorite recipes Mexican Chicken Stew! This dish is not only super tasty, but it’s also a fantastic option for meal prep. The best part? It’s packed with goodness, and the combination of spicy chipotle paste, tender chicken, and hearty beans makes for a comforting, flavorful dish that’s perfect for any time of the day. Whether you’re prepping for the week or need a quick, delicious meal, this Mexican Chicken Stew is the way to go. Let’s dive in!
Method
Cook the Onion and Peppers
Start by heating a splash of olive oil in a large saucepan or skillet over medium heat. Once the oil is hot and shimmering, add the chopped onion and red peppers into the pan. Stir occasionally and cook them until they become soft and slightly caramelized, which should take about 5 minutes. This will bring out the natural sweetness of the vegetables and form a great base for the stew.
Add the Chipotle Paste
Next, stir in the chipotle paste. You’ll want to cook it for about 1 minute, allowing the spicy and smoky flavors to infuse the oil and vegetables. This step is crucial for building the deep, rich flavors of the stew. As you stir, you’ll notice the aroma start to fill your kitchen—it’s going to smell amazing!
Add the Tomatoes and Beans
Once the chipotle paste is well-mixed and fragrant, pour in the tinned tomatoes and the rinsed mixed beans. Stir everything together thoroughly, ensuring that the paste, tomatoes, and beans are well combined. This mixture will start to form the thick, flavorful sauce that will cook the chicken. Let this simmer on medium heat while you prepare the chicken.
Cook the Chicken
Now, it’s time to add the chicken breasts to the pan. Make sure they are nestled into the sauce. Add enough water (around 150-200ml) to cover the chicken completely. Bring the mixture to a gentle simmer, then cover the pan with a lid. Allow the chicken to cook for about 20-25 minutes, or until it is fully cooked through. You’ll know the chicken is ready when it’s no longer pink inside and has reached an internal temperature of 165°F (74°C).
Shred the Chicken
Once the chicken is fully cooked, carefully remove the breasts from the pan and set them aside to cool for a minute. Using two forks, shred the chicken into bite-sized pieces. This step ensures the chicken will absorb all the flavors of the sauce as it’s stirred back in.
Combine the Chicken and Sauce
Now that the chicken is shredded, return it to the pan with the tomato and bean mixture. Stir the chicken into the sauce thoroughly, ensuring each shred is coated with the flavorful stew. At this point, you can also add a pinch of sugar, salt, and pepper to taste. Give everything a good stir and allow it to simmer for a few more minutes so the flavors meld together.
Garnish and Serve
For the finishing touch, sprinkle some freshly chopped coriander on top of the stew. This adds a burst of freshness and a nice pop of color. Now, your Mexican Chicken Stew is ready to be served! Enjoy it hot and comforting, just as it is, or pair it with your favorite sides for a fuller meal.
Necessary Tools
- Large saucepan or skillet
- Wooden spoon or spatula
- Knife and chopping board
- Forks for shredding chicken
- Measuring spoons
- Tin opener
Mexican Chicken Stew A Hearty, Flavorful Meal Prep Favorite
Cuisine: MexicanDifficulty: Easy4
servings15
minutes35
minutes50
minutesIngredients
A spray/splash of olive oil
1 onion, chopped
2 red peppers, chopped into chunks
1-3 tsp chipotle paste (depending on how spicy you like it – I get mine from @tescofood)
2x 400g tins of tomatoes
450g chicken breasts
1 tin of mixed beans, drained and rinsed (or pinto/kidney beans also work well)
A pinch of sugar, salt, and pepper
Chopped coriander (optional)
Directions
- Start by heating a splash of olive oil in a large saucepan or skillet over medium heat. Once the oil is hot, add the chopped onion and red peppers. Cook until softened, which should take about 5 minutes.
- Add in your chipotle paste and stir for about 1 minute. The smell will be incredible! Then, pour in the tinned tomatoes and beans. Stir everything together to combine.
- Now, add your chicken breasts into the pan and pour in enough water (about 150-200ml) to cover the chicken. Bring it to a simmer, cover, and let the chicken cook for about 20-25 minutes, or until fully cooked.
- Once the chicken is cooked, take it out of the pan and shred it using two forks.
- Stir the shredded chicken back into the tomato and bean mixture. Add a pinch of sugar, salt, and pepper to taste. Mix everything together well.
- Finally, garnish with some chopped coriander if you like, and your stew is ready to serve!
Notes
- Don’t overcook the chicken It’s important to simmer the chicken just until it’s cooked through so it doesn’t dry out. Check the chicken’s internal temperature – it should reach 165°F (74°C).
- Adjust the spice level If you’re not a fan of super spicy food, start with 1 tsp of chipotle paste and adjust to your liking.
Serving Suggestions
Serve this Mexican Chicken Stew with half a pack of microwaveable long grain rice to make a full meal. The stewy chicken with rice is a match made in heaven! You could also pair it with a side of avocado slices, a sprinkle of cheese, or a dollop of sour cream to make it extra delicious.
Fun Fact
Did you know that chipotle paste is made from smoked jalapeño peppers? It gives dishes like this Mexican Chicken Stew that smoky, spicy kick that makes everything taste even better!
Conclusion
This Mexican Chicken Stew is such a quick, easy, and flavorful dish that you’ll be coming back to it again and again. It’s packed with protein and veggies, and with the perfect amount of spice, it’s sure to become a meal prep favorite in your kitchen. Whether you make it for a week’s worth of lunches or a cozy family dinner, it’s delicious every time. Enjoy!
