Best 6 Mexican Chicken Stew Recipes

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Indulge in the tantalizing flavors of Mexican cuisine with this delectable chicken stew. This hearty dish is a symphony of succulent chicken, tender vegetables, and a rich, flavorful sauce that will transport your taste buds to the vibrant streets of Mexico. Whether you prefer a classic, traditional recipe or a modern, fusion twist, this collection of diverse chicken stew recipes has something for every palate. From the beloved Caldo de Pollo, a comforting chicken broth brimming with vegetables and herbs, to the fiery Pollo Guisado, a spicy stew packed with bold flavors, this article presents a culinary journey through the diverse regions of Mexico. Get ready to embark on a flavorful adventure as we explore these enticing chicken stew recipes, each offering a unique taste of Mexican heritage.

Check out the recipes below so you can choose the best recipe for yourself!

NEW MEXICAN GREEN CHILE CHICKEN STEW



New Mexican Green Chile Chicken Stew image

An easy, hearty stew that is perfect for chilly fall and winter months. The amount of green chiles used depends on the strength of the green chile and how spicy you like your dish. Can be made in advance and reheated. Can also be frozen. Serve with warm tortillas.

Provided by Ingrid

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h46m

Yield 6

Number Of Ingredients 11

3 chicken breasts, cubed
1 tablespoon olive oil
1 medium onion, chopped
4 medium potatoes, chopped
3 (14.5 ounce) cans chicken broth
12 large Hatch green chile peppers, diced
2 large zucchini, sliced
2 carrots, cut into pieces
1 teaspoon salt
1 teaspoon garlic salt
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add broth, green chiles, zucchini, carrots, salt, and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 59.3 g, Cholesterol 36.8 mg, Fat 5.1 g, Fiber 9.7 g, Protein 22.4 g, SaturatedFat 0.9 g, Sodium 1843.5 mg, Sugar 14.2 g

CALDO DE POLLO--MEXICAN CHICKEN STEW/SOUP



Caldo De Pollo--mexican Chicken Stew/soup image

This soup is a recipe of my friend's father who passed away a few years ago. It is soooo delicious I was shocked when I found out how easy it is to make!! the El Pato sauce called for in this recipe is easily found in the Mexican isle of your grociery store (unless you live in Queensland, Australia... can't find it here!! I have to have my sister send it to me from the U.S. just so I can make this soup!!) or at a Mexican market. Make sure to get the yellow can labelled "hot tomato sauce" or "salsa de chile fresco" It is really cheap... the grociery store in Colorado (where I used to live) sold it for 69 cents. It is the key to the soup. You can easliy change the meat to beef and use beef broth instead of water... or some nice white fish or shrimp..but if using seafood the seafood should be added in the last 5 minutes of cooking time. Also, you can play with the veggies too!! I do need to warn you that it is a little bit too spicy for most children.

Provided by .. Ameera ..

Categories     Potato

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 12

1 large onion, chopped
2 carrots, chopped 1/2-inch thick
3 medium potatoes, chopped bite size
1 1/2 cups chopped celery, chopped 1/4 inch thick
1 (7 3/4 ounce) can of el pato brand salsa fresco salsa (or "hot tomato sauce", the yellow can not the green!)
6 -8 pieces chicken thighs or 6 -8 pieces chicken legs, skinless, bone-in
2 tablespoons olive oil
6 cups water
1 teaspoon salt
salt and pepper
1 -1 1/2 bunch cilantro, chopped
lemon wedges or lime wedge (to garnish)

Steps:

  • in one tablespoon olive oil, heat pot on high heat and sear the chicken pieces till brown on all sides.
  • remove and transfer to a plate/bowl (you will add it back).
  • sautee onions with the rest of the olive oil in that same pot till translucent.
  • add all the veggies.
  • add chicken, water, El Pato sauce, and 1 tsp salt.
  • Bring to boil, cover, lower heat to medium and cover and let cook for 25 minutes.
  • lower heat to medium-low and let cook for 35 more minutes--the chicken will be falling off the bone. :D yumm!
  • taste and add more salt and then pepper as needed.
  • then throw in the cilantro, give it a good stir, then cover again and let it simmer for about 2 minutes.
  • ladle in a bowl just like that or over Mexican rice and garnish with lemon or lime wedges so your guests can squeeze it inches.

MEXICAN CHICKEN STEW



Mexican Chicken Stew image

From Cook.com this is a good stew for winter. Go lightly on the cinnamon and cloves they tend to overpower the flavor. I like to slow cook my stews so I cooked a few hours.

Provided by True Texas

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 (1/2 lb) whole boneless skinless chicken breast, split
1 teaspoon salt
1 tablespoon oil
1 large onion, cut into 1/2 inch pieces
1 green pepper, cut into 1/2 inch pieces
2 garlic cloves, minced
1 (16 ounce) can diced tomatoes, undrained
1 (16 ounce) can whole kernel corn, drained
1/2 cup picante sauce
1 teaspoon cumin
1 dash cinnamon
1 dash clove

Steps:

  • Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
  • Add onion and garlic. Continue cooking, stirring often until onion is soft.
  • Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
  • Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.

CHICKEN STEW AND MEXICAN CHEESE ALFREDO



Chicken Stew and Mexican Cheese Alfredo image

I was hungry and wanted pasta. I found an Alfredo recipe, but found I didn't have milk or Parmesan cheese! So I created this and it was perfect!

Provided by musicaltaco

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 1

Number Of Ingredients 10

2 cups water
salt to taste
2 ounces spaghetti
4 teaspoons butter
2 teaspoons all-purpose flour
½ cup prepared chicken stew
2 teaspoons minced garlic
2 teaspoons minced onion
2 teaspoons dried oregano
1 tablespoon shredded Mexican blend cheese, divided

Steps:

  • Bring water and salt to a boil in a saucepan. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain.
  • Melt butter in a skillet over medium heat. Stir flour into the melted butter; add chicken stew, garlic, onion, and oregano. Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.
  • Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.

Nutrition Facts : Calories 597.7 calories, Carbohydrate 58.3 g, Cholesterol 102.2 mg, Fat 29.8 g, Fiber 4.4 g, Protein 24.6 g, SaturatedFat 16.2 g, Sodium 314.8 mg, Sugar 2 g

MEXICAN CHICKEN STEW



Mexican Chicken Stew image

I got this recipe from my best friend. This is one of our go-to recipes! Love it!

Provided by Amanda S

Categories     Chicken

Time 50m

Number Of Ingredients 13

4 Tbsp olive oil
1 medium onion, chopped
4 clove garlic, chopped
2 jalapenos, seeded and roughly chopped
1 Tbsp dried oregano
1 tsp cumin
2 can(s) 28 oz fire roasted diced tomatoes
3 c shredded cooked chicken
3 dash(es) worcestershire sauce
4 c chicken stock
1 lime, juiced
1 c brown rice
2 can(s) black beans (drained and rinsed)

Steps:

  • 1. Heat oil in a sauce pan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapenos, sweat until soft and translucent.
  • 2. Add spices and cook for 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire and stock.
  • 3. Bring to a simmer and cook 20 minutes.
  • 4. Cut lime in half, squeeze juice into pot, and then add the juiced halves as well. DO NOT LEAVE IN LONGER THAN 5 MINUTES.
  • 5. Add rice and black beans and cook 5-10 minutes longer. Can serve with sour cream if you choose.

MEXICAN CHICKEN STEW



Mexican Chicken Stew image

This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night! It is great served with sour cream or a little shredded cheese on top (or both!)

Provided by Grooved Pavement

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 medium onion, roughly chopped
4 large garlic cloves, roughly chopped
2 jalapenos, seeded and sliced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 (28 ounce) can chopped tomatoes with juice
3 cups shredded cooked chicken
3 dashes Worcestershire sauce
3 -4 cups chicken stock
1 lime
1 cup cooked white rice
salt

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
  • Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
  • Cut the lime in half and squeeze the juice into the pot.
  • Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.

Tips:

  • Use a large pot or Dutch oven to ensure there is enough space for the chicken and vegetables to cook evenly.
  • Sear the chicken pieces in a separate pan before adding them to the pot. This will help to brown the chicken and add flavor to the stew.
  • Use a variety of vegetables in your stew. This will add color, texture, and flavor to the dish.
  • Simmer the stew for at least 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Season the stew to taste with salt, pepper, and other spices.
  • Serve the stew with rice, tortillas, or bread.

Conclusion:

This Mexican chicken stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken. The stew is packed with flavor from the chicken, vegetables, and spices. It is also very versatile and can be customized to your liking. You can add different vegetables, spices, or even beans to the stew. You can also adjust the heat level by adding more or less chili powder or cayenne pepper. No matter how you make it, this Mexican chicken stew is sure to be a hit with your family and friends.

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