Mexican Chicken Stew

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

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

How to make it

  1. 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.
  2. Put the lid on and cook slowly for 4 hours.
  3. 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.
  4. 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

Comments / Questions / Tips

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Margaret
Margaret
2 years ago
Rating :
     

Delicious

Celia - Chica Chismosa - Gran Luchito
Admin
2 years ago
Reply to  Margaret

Great! Thanks Margaret

Margaret
Margaret
2 years ago
Rating :
     

Delicious

Dave
Dave
1 year ago
Rating :
     

Great recipe – can also swap the chicken for another tin of beans to go veggie.

Celia - Chica Chismosa - Gran Luchito
Admin
1 year ago
Reply to  Dave

Yes! You can totally do this! Glad you enjoyed it

Angela
Angela
1 year ago
Rating :
     

A very easy to make delicious meal ready for the family coming in from work, Will definitely make again.

Celia - Chica Chismosa - Gran Luchito
Admin
1 year ago
Reply to  Angela

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

Louise
Louise
5 months ago
Rating :
     

My family loved this recipe and was really easy to put together will definitely be making it again

Celia - Chica Chismosa - Gran Luchito
Admin
5 months ago
Reply to  Louise

Thanks for the feedback Louise! Keep us posted if you try any of our other recipes 🙂

Graham Whelan
Graham Whelan
4 months ago
Rating :
     

If you don’t have a slow cooker, how long would you recommend cooking in a conventional hob or oven?

Celia - Chica Chismosa - Gran Luchito
Admin
4 months ago
Reply to  Graham Whelan

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!

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