Mexican Chicken Stew

Easy, healthy and totally delicious, this Mexican chicken stew is definitely a great choice for a tasty midweek meal. Full of veggies and with a chilli kick, it really is a deliciously warming recipe.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 221kcal

Author Corina Blum

Ingredients

1 tablespoon oil
3 cloves
1 red onion chopped
1 red chilli pepper sliced
1 red pepper sliced
2 cloves garlic crushed
450 g chicken diced
1 teaspoon cocoa or cacao
½ teaspoon cumin
400 g tin of chopped tomatotes
2 spring onions chopped
10 g coriander (cilantro) chopped

Metric - US Customary

Instructions

Heat a little oil in a sauce pan. Add the cloves first and cook for about 30 seconds.
Add the onion and chilli pepper and cook until soft. Add the red pepper and crushed garlic and cook for another couple of minutes.
Add the chicken. Cook until it is sealed on all sides, then stir in the cocoa, cumin and tomatoes. Add a dash of water and leave to simmer for 20 minutes.
Just before serving, stir in the spring onion and chopped coriander. Or you can just add it all as a garnish.
Serve with rice or flatbreads.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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