Mexican Chicken Stew

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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!

The cooler Autumn days call for proper comfort food dinners. Real, tasty food you can gather around the table with the family and enjoy together.

Our easy to prepare Mexican chicken stew is flavourful, super easy to cook and perfect when served with creamy mashed potatoes or rice.

It’s a simple 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 and you’ll be tucking into a hearty, homemade dinner in no time!

Step One – Warm up the oven

• Preheat the oven to 180C / 350C / Gas Mark 4

Step Two – Fry the onions, chorizo and chicken pieces

• 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.

Step Three – Add the rest of the Mexican Stew ingredients (except the cream)

• 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.

Step Three – Bake the Mexican Chicken Stew in the oven

• 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.

Step Four – Add the cream

• 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.

Get more chicken mini fillets recipes and meal ideas here

What To Serve With Mexican Chicken Stew

Why not give our wonderful chicken stew a try? It goes well with a variety of side dishes.

• Mashed potatoes

• Fluffy boiled rice

• Baked potatoes

• Potato wedges

• Homemade garlic bread

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.

We’ve got loads more easy family meals and recipe ideas right here!

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 (except the cream) Then stir them together and then cook on low for around 6 hours.

15 minutes before the end of cooking time – add the cream and let it warm through.

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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

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.

• Chicken Pie – a super tasty chicken and leek pie with puff pastry lid. Total comfort food

Get loads more easy dinner recipes here

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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

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Yield: Serves 4

Mexican Chicken Stew

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A tasty warming Mexican chicken stew that's bursting with flavour. Just add mashed potatoes or rice for an easy weeknight dinner.

Prep Time 10 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 40 minutes

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

1. Preheat the oven to 180C / 350C / Gas Mark 4
2. Add the olive oil to the skillet pan and gently fry the onions and chorizo over a medium heat for around 5 minutes.
3. Add the diced chicken, spices and chipotle paste – and continue to fry until the chicken is browning.
4. Add the canned tomatoes, sweetcorn, chopped carrots, pepper, brown sugar and chillies – season with salt and cracked black pepper.
5. Add 200ml boiling water from the kettle
6. Mix all the ingredients together and put the lid on then cook the Mexican chicken stew in the oven.
7. Bake in the oven for 1 hour 30 minutes
8. 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:

4

Serving Size:

1
Amount 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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