Easiest Way to Cook Appetizing Mexican Chicken Stew

Mexican Chicken Stew. Add tomatoes, chicken, Worcestershire, and stock. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or.

Something really delicious happens when all of these ingredients for this Mexican Chicken Stew simmer in a pot together! This is a family-friendly chicken stew recipe that's rich and flavorful and comes together in just about an hour. CALDO DE POLLO This Mexican Chicken Stew is also known as Caldo de Pollo. You can cook Mexican Chicken Stew using 21 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Mexican Chicken Stew

1. It's 4 cups of low sodium organic chicken broth.
2. Prepare 1.5 lbs of boneless skinless organic chicken tenders.
3. You need 2 of medium yellow onions.
4. You need 1 of large green bell pepper.
5. You need 2 of Tblsp minced garlic.
6. You need 2 of Tblsp chili powder.
7. Prepare 1 of Tblsp Turkish cumin seeds.
8. It's 1 tsp of oregano.
9. Prepare 2 of Tblsp cumin powder.
10. Prepare 1 tsp of garlic powder.
11. You need 1 tsp of cayenne pepper.
12. It's 2 of dried japonés.
13. You need 2 of dried árbol peppers.
14. Prepare 1 (14.5 ounce) of can diced tomatoes no salt added.
15. It's 1 (14.5 ounce) of can Mexican style hominy.
16. You need 2 of medium gold potatos.
17. It's 2 of bay leaves.
18. It's 3 of Tblsp olive oil divided.
19. You need 1 of Tblsp cornstarch.
20. Prepare 1 pinch of sugar.
21. Prepare to taste of salt and pepper.

This easy one pot chicken recipe is rich and flavorful and loaded with healthy ingredients. Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef. Cook in oil in large saucepan until chicken loses pink color.

Mexican Chicken Stew instructions

1. In a large bowl, add chicken broth and wisk in cornstarch..
2. Clean potatoes and poke with a fork..
3. Microwave potatoes on high for 6 minutes. Remove and cut into cubes..
4. Chop onions and bell peppers..
5. Cut chicken into 1 inch cubes and season with cumin powder, garlic powder, salt and pepper..
6. Heat 1 1/2 tablespoons of olive oil in a large stock pot..
7. Add chicken and cook until browned on the edges, but still pink inside. Remove from pan and set aside..
8. Add remaining oil and sauté onions and bell peppers for five minutes..
9. Add remaining spices, garlic, peppers and sauté for an additional 2 minutes..
10. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes..

Continue cooking, stirring often until onion is soft. Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. This Easy Mexican Chicken stew is a fabulous way to use all the deliciousness of leftover rotisserie chicken. The tender shredded rotisserie chicken imparts complex savory flavors to the stew. I love diverse ways of cooking with plump, flavorful store-bought rotisserie chicken when I'm pressed for time.