Mexican Chicken Stew
Mexican Chicken Stew

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican chicken stew. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Stir in the sugar, chipotle paste and tomatoes. Ground guajillo chile powder found in Mexican markets is quite different from regular chili powder. This healthy crockpot Mexican chicken stew is inspired by tortilla soup.

Mexican Chicken Stew is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mexican Chicken Stew is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have mexican chicken stew using 21 ingredients and 10 steps. Here is how you cook it.

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

Enjoy your Mexican Chicken Stew Slow. From Cook.com this is a good stew for winter. Go lightly on the cinnamon and cloves they tend to overpower the flavor. Buffalo wings are a necessity on game day.

Steps to make Mexican Chicken Stew:
  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.

The chipotle paste adds wonderful smokiness to this easy and filling stew. If you have trouble finding it, substitute with a deseeded and finely chopped green chilli. The best mexican stew (or taco/burrito filling) you'll ever make. Tinga de Pollo aka Chicken Tinga aka Huge chunks of Juicy Chicken in a Tomatoey Chipotle Sauce. Crockpot Mexican Chicken Stew. by Megan Olson.

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