Mexican Chicken Stew

mexican chicken stew


  • 1 tbsp olive oil or oil spray alternative
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • 1 red pepper, deseeded and diced
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 chicken breasts
  • 400g can chopped tomatoes
  • 200ml chicken stock 
  • 1/4 x 215g jar jalapeños, chopped
  • Handful flat leaf parsley, chopped
  • Dollop sour cream (optional)
  • Serve with tortillas or rice

Serves: 2


  1. Heat the oil in a large frying pan and gently fry the onion, garlic, pepper and spices for 5 mins
  2. Add the chicken and fry for about 3 mins on each side, until browned all over
  3. Add the tomatoes, stock and jalapeños and bring to the boil
  4. Simmer for 20 mins, or until the chicken is cooked through
  5. Remove the chicken and shred, then return to the pan and simmer for a few mins more, until thick
  6. Serve the stew with the rice on the side or warmed tortillas, scattered with the parsley.
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