Traditional Mexican Chicken Stew

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 4
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Traditional Mexican Chicken Stew is a comforting dish that envelops you with warmth and flavor. This recipe combines tender chicken thighs with a hearty blend of spices and vegetables, creating a meal that's perfect for any occasion.

Ingredients for Traditional Mexican Chicken Stew

Chicken thighs are the star of this dish, offering juicy, tender meat that absorbs the stew's flavors beautifully. Olive oil adds a subtle richness, while onion and garlic create a fragrant base. Adding a bit of heat, jalapeño peppers lend a kick, and bell peppers contribute sweetness and color. The diced tomatoes and chicken broth form a flavorful broth. Cumin, paprika, and oregano provide a warm, earthy spice profile. Finish with lime juice and cilantro for a fresh, zesty note.

Tips & Tricks

  • For a milder stew, use half a jalapeño or omit it entirely.
  • If you prefer a thicker stew, allow it to simmer uncovered for the last 10 minutes.
  • Leftovers taste even better the next day as the flavors deepen.

Serving Suggestions

This stew pairs wonderfully with warm corn tortillas or over a bed of fluffy white rice. Consider adding a dollop of sour cream or a sprinkle of cheese for extra richness. A side of avocado slices or a simple green salad can complement the stew nicely.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but be careful not to overcook them; they can become dry. Reduce the cooking time slightly.
How spicy is this dish?
The jalapeño adds a moderate level of heat, but you can adjust it to your preference.
Can I make this dish ahead of time?
Absolutely! This stew tastes even better the next day, making it perfect for meal prep.

Traditional Mexican Chicken Stew Recipe Walkthrough

Heat your olive oil in a large pot over medium heat. As the oil shimmers, add in the chicken thighs. Let them brown on each side, which usually takes about 3-4 minutes per side. Once they're browned, remove them and set them aside for later.

In the same pot, toss in the chopped onions and minced garlic. Stir them around until they are fragrant and the onion turns translucent. This should take about 5 minutes. Next, add the chopped jalapeño and bell peppers. Sauté these until they soften, which takes another 5 minutes or so.

Now, pour in the can of diced tomatoes, along with the chicken broth. Sprinkle in the cumin, paprika, and oregano, and season with salt and pepper to taste. Give it all a good stir to combine.

Return the chicken thighs to the pot, nestling them into the mixture. Bring everything to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for 45-50 minutes. You’re aiming for the chicken to be tender and infused with all those delicious flavors.

Just before serving, stir in the lime juice and chopped cilantro. This final touch brightens up the stew beautifully.

Why You'll Love This Recipe

  • Hearty and satisfying with rich flavors.
  • Uses simple ingredients you probably have on hand.
  • Perfectly adaptable for meal prepping or family dinners.
  • Brings a taste of authentic Mexican cuisine to your table.

Ingredients

2 lbs chicken thighs
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 jalapeño, seeded and chopped
2 bell peppers, chopped
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1 tsp cumin
1 tsp paprika
1 tsp oregano
Salt and pepper to taste
1 lime, juiced
1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chicken thighs and cook until browned on all sides. Remove and set aside.
3. In the same pot, sauté onions and garlic until fragrant.
4. Add jalapeño and bell peppers, cooking until softened.
5. Stir in diced tomatoes, chicken broth, cumin, paprika, oregano, salt, and pepper.
6. Return chicken to the pot and bring the mixture to a simmer.
7. Cover and cook on low heat for 45-50 minutes, until chicken is tender.
8. Stir in lime juice and cilantro just before serving.

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