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 together to make something really 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.
Nutrition: Per servingkcal 104 fat 4.2g saturates 0.6g carbs 10.2g sugars 2g fibre 1.2g protein 2.4g salt 2.4g
How to make it
- In a slow cooker add the chicken, sweetcorn, tomato puree, chopped tomatoes, , 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 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 and Red Pepper Salsa on the side.
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:
Download Our Free Guide To Mexican Classics
Your free guide will be emailed to you immediately. Around 240 calories in 12oz, assuming it has lots of veggies and also either potatoes or beans. Kidney Beans or tinned Black Beans
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Comments / Questions / Tips
Around 240 calories in 12oz, assuming it has lots of veggies and also either potatoes or beans.
Kidney Beans or tinned Black Beans
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