Mexican Chicken Stew
For this Mexican Chicken Stew recipe, just throw everything into a pot, including our Gran Luchito Chipotle Paste, and let it cook slowly for a few hours. You get the best results when you use a slow cooker, but this Mexican stew can be prepared in a cast-iron pot too.
This is one of those Mexican chicken recipes where the meat will fall apart and the big Mexican flavours will blend to make something special. It’ll also be one of the easiest stews you’ll ever cook! Certainly one to try. For more slow ‘n’ low recipes, check out our blog on Slow Cooker Mexican Recipes.
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Prep time
5MINS
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Cook time
3-4HRS
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Total time
4HRS
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Ideal for
Dinner -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 104 fat 4.2g saturates 0.6g carbs 10.2g sugars 2g fibre 1.2g protein 2.4g salt 2.4g
Found in the
Mexican Section
Ingredients
For The Chicken Stew:
- 800g / 1.8 lb chicken breast and/or thighs
- 200g / 7 oz fresh sweetcorn, cut from the cob
- 1 tablespoon tomato puree
- 400g / 14 oz can chopped tomatoes
- 1 tablespoon Gran Luchito Chipotle Paste
- 1 red onion, roughly chopped
- 1 tablespoon vegetable oil
- 2 garlic cloves, roughly chopped or mashed
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon salt and freshly ground black pepper
- 1 handful of coriander leaves and stalks, roughly chopped
- 1 sachet Gran Luchito Cantina Beans
To Serve:
- 1 lime, cut into wedges
- Boiled rice (or our Mexican Rice recipe)
- 1 ripe avocado
- 1 packet Gran Luchito Soft Taco Wraps
- 1 jar Gran Luchito Red Pepper Salsa
How to make it
- In a slow cooker add the chicken, sweetcorn, tomato puree, chopped tomatoes, Chipotle Paste, onion, oil, garlic, sugar, oregano, salt, pepper and coriander stalks. Mix well.
- Put the lid on and cook slowly for 4 hours.
- When the chicken pulls apart easily, shred the meat with the help of two forks and mix it all in with the juices. Add the Cantina Beans and cook for a further 30 minutes.
- Serve the chicken on a nice platter and scatter the remaining coriander on top. Enjoy your Mexican Chicken Stew served with lime wedges, steamed white rice, avocado, warm Soft Taco Wraps and Red Pepper Salsa on the side.
Chef’s tip
You can use either bone-in or bone-out chicken. If using bone-in, you’ll simply need to remove these at the end (the chicken will literally fall off so this will be easy). Using bone-in thighs has the advantage of extra flavour.
What To Serve With Mexican Chicken Stew
We recommend serving our Mexican Chicken Stew with a side of:
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FAQs
How many calories in chicken stew?
Around 240 calories in 12oz, assuming it has lots of veggies and also either potatoes or beans.
Which beans should I substitute if I can't find Cantina Beans?
Kidney Beans or tinned Black Beans
Can I freeze Mexican chicken stew?
Yes, Mexican chicken stew can be frozen. Allow it to cool completely, then transfer it to freezer-safe containers or resealable bags. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Comments / Questions / Tips
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11 Comments
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Delicious
Great! Thanks Margaret
Delicious
Great recipe – can also swap the chicken for another tin of beans to go veggie.
Yes! You can totally do this! Glad you enjoyed it
A very easy to make delicious meal ready for the family coming in from work, Will definitely make again.
Exactly, and it’s perfect as it’s cooked slow and slow, there isn’t a set dinner time! People can eat as and when they come home
My family loved this recipe and was really easy to put together will definitely be making it again
Thanks for the feedback Louise! Keep us posted if you try any of our other recipes 🙂
If you don’t have a slow cooker, how long would you recommend cooking in a conventional hob or oven?
We’d suggest putting the chicken in a dish with tin foil on top (keeps moisture in better than a lid), and putting in the oven at 180C for 1 hour. You just need to make sure the steam doesn’t escape, as the chicken will dry out quickly otherwise!