Our Mexican Chicken Stew is real comfort food! Spicy chicken and chorizo with a rich smoky chipotle sauce. Load up your bowl with mash and stew and dig in!
Autumn days call for proper comfort food dinners. Real, tasty food you can gather around the table with the family and enjoy.
Our Mexican chicken stew is flavourful, super easy and perfect with mashed potatoes or rice.
Easy weeknight dinner the whole family will enjoy.
Mexican Chicken Stew Ingredients
Our Mexican chicken casserole is packed with fresh vegetables and flavourful herbs and spices
- 1 tbs olive oil – you can swap this for rapeseed or sunflower oil if you prefer.
- 1 onion – diced
- 1 red chilli – finely chopped (deseeded if you prefer)
- 60g chorizo – diced
- 500g chicken breast – diced – you can use chicken mini fillets for this recipe if you prefer.
- 2 tsp chipotle paste – I use this from a jar but you can make your own chipotle paste
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp brown sugar
- 2 carrots – peeled and sliced
- 1 red bell pepper – diced
- 200g can sweetcorn
- 400g can chopped tomatoes
- 50ml single cream
- Pinch salt and cracked black pepper
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Equipment Needed
- Chopping board
- Sharp vegetable knife
- Teaspoon
- Wooden spoon – or other spoon for cooking
- Measuring jug
- Cast iron casserole pan for use on hob and oven – alternatively – start the stew in a saucepan then tip it into an oven proof dish with a lid
How To Make Mexican Chicken Stew
Okay – to make our casserole recipe, just follow the simple steps below.
- Preheat the oven to 180C / 350C / Gas Mark 4
- Fry the onions and chorizo – add the olive oil to the skillet pan and gently fry the onions and chorizo over a medium heat for around 5 minutes.
- Add the diced chicken, spices and chipotle paste – and continue to fry until the chicken is browning.
- Add the canned tomatoes, sweetcorn, chopped carrots, pepper, brown sugar and chillies – season with salt and cracked black pepper. Add in around 200ml boiling water.
- Bake in the oven for 1 hour 30 minutes – mix all the ingredients together and put the lid on then cook the Mexican chicken stew in the oven.
- Stir in the cream – once the chicken stew is cooked remove from the oven. If the stew needs thickening do so with two teaspoons of cornflour made into a paste with cold water and stirred through the stew. Then add the cream and serve.
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What To Serve With Mexican Chicken Stew
Our tasty chicken stew is delicious with lots of side dishes – why not try…
- Fluffy boiled rice
You could also use the Mexican chicken stew as a pie filler and top with sliced or mashed potatoes or add a shop bought pie crust – puff pastry works really well with this stew.
Mexican Chicken Stew Slow Cooker Recipe
You can cook the Mexican stew in the slow cooker if you prefer.
When I make this in the slow cooker I skip all the browning and just treat it as a “dump and go” recipe.
Heat the slow cooker to low. Then simply add all the ingredients to the slow cooker pan – stir them together and then cook on low for around 8 hours.
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How To Use Up Leftover Chicken Casserole?
Our Mexican chicken stew is delicious served next day stuffed into taco shells with rice and Cheddar cheese.
You could also use the leftover casserole to make little spicy chicken pasties, pies or stir through pasta.
Loads more ways to use up chicken casserole here
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More Chicken Stew Recipes
You just can’t beat a good homemade chicken stew recipe and these are proper belly fillers!
- Spicy Chicken Casserole – a warming spicy chicken stew that’s loaded with flavour!
- Chicken, Chorizo and Chickpea Stew – a Spanish style chicken stew packed with healthy vegetables. Great for family dinner,
- Chicken and Sausage Casserole – mmmm a total family favourite – try serving this one for Sunday dinner instead of a traditional roast. Add mashed potatoes, Yorkshire puddings, stuffing balls and some green vegetables.
Get loads more easy dinner recipes here
Need Some Family Dinner Inspiration?
Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!
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Mexican Chicken Stew Recipe
Mexican Chicken Stew
A tasty warming Mexican chicken stew that's bursting with flavour. Just add mashed potatoes or rice for an easy weeknight dinner.
Ingredients
- 1 tbs olive oil
- 1 onion - diced
- 1 red chilli - finely chopped
- 60g chorizo - diced
- 500g chicken breast - diced
- 2 tsp chipotle paste
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp brown sugar
- 2 carrots - peeled and sliced
- 1 red bell pepper - diced
- 200g can sweet corn
- 400g can chopped tomatoes
- 50ml single cream
- Pinch salt
- Pinch black pepper
Instructions
- Preheat the oven to 180C / 350C / Gas Mark 4
- Add the olive oil to the skillet pan and gently fry the onions and chorizo over a medium heat for around 5 minutes.
- Add the diced chicken, spices and chipotle paste – and continue to fry until the chicken is browning.
- Add the canned tomatoes, sweetcorn, chopped carrots, pepper, brown sugar and chillies – season with salt and cracked black pepper.
- Add 200ml boiling water from the kettle
- Mix all the ingredients together and put the lid on then cook the Mexican chicken stew in the oven.
- Bake in the oven for 1 hour 30 minutes
- Once the chicken stew is cooked remove from the oven. If the stew needs thickening do so with two teaspoons of cornflour made into a paste with cold water and stirred through the stew. Then add the cream and serve.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 595Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 159mgSodium: 854mgCarbohydrates: 32gFiber: 5gSugar: 12gProtein: 55g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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