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 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.

Prep time

5 mins
Cook time

3-4 hours
Total time

4 hours
Ideal for

Dinner
Make it

Mexican
Serves

4

This recipe uses

Chipotle Paste

Soft Taco Wraps

Cantina Beans

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.