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Mexican Chicken Stew

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Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 3 Clove (15 gm), finely chopped
  Dark brown sugar 1⁄2 Teaspoon
  Chipotle paste 1 Teaspoon (We Used Discovery)
  Canned chopped tomatoes 400 Gram (1 Can)
  Skinless boneless chicken breasts 4
  Red onion 1 Small, sliced into rings
  Coriander leaves 4 (Few Leaves)
  Corn tortillas/Rice 2 (To Serve)
Directions

MAKING
1. In a medium saucepan, heat the oil.
2. Add the onions and cook for five minutes or until they are starting to turn golden brown and softened.
3. Add the garlic at the last minute of cooking to make it soft.
4. Stir in the chipotle sauce, sugar, and tomatoes.
5. Put the chicken into the sauce and simmer gently for 20 minutes.
6. Add a splash of water to thin down the sauce if required.
7. Remove the chicken when it’s cooked. Shred the chicken with 2 forks and put the meat back into the sauce.

SERVING
8. Scatter the dish with the red onions, the coriander and serve with rice or tortillas and with red onion scattered on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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