Mexican Chicken Stew
In this tantalizing recipe, tender chicken is cooked in a flavorful chipotle and tomato sauce, creating a delicious and aromatic dish that is perfect for wrapping in warm corn tortillas or serving over rice. With a hint of sweetness from brown sugar, and the rich smokiness of chipotle paste, this dish offers a satisfying balance of flavors that will delight your taste buds.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion , finely chopped
- 3 garlic cloves , finely chopped
- ½ tsp dark brown sugar
- 1 tsp chipotle paste (we used Discovery)
- 400g can chopped tomatoes
- 4 skinless, boneless chicken breasts
- 1 small red onion , sliced into rings
- a few coriander leaves
- corn tortillas , or rice to serve
Instructions
- Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).
- Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.
- If you want to use a slow cooker, cook the onion and garlic as above, then put into your slow cooker with the sugar, chipotle, tomatoes and chicken. Cover and cook on High for 2 hours. Remove the chicken and shred then serve as above.
Cook Time
25M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 203 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.37 milligram of sodium
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