Mexican Chicken Stew Recipe

Name: Mexican Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1 1/4 pounds boneless chicken thighs, cut into 2-inch pieces; 2 tablespoons corn oil; 1/4 pound chorizo or hot Italian sausage, cut into 1/2-inch slices; 1 green bell pepper, seeded and sliced into 1/2-inch strips; 1 red bell pepper, seeded and sliced into 1/2-inch strips; 1 large onion, thinly sliced; 3 cloves garlic, minced; 1/4 cup red wine; 1 cup canned or homemade chicken stock or 1 bouillon cube dissolved in 1 cup boiling water; 1 28-ounce can whole tomatoes, drained and coarsely chopped; 1 package chili seasoning mix; 2 tablespoons chopped fresh cilantro or 1 teaspoon dried; Cooked brown rice, for serving; 2 medium bowls; Large platter or baking sheet; Large frying pan with cover

Servings: persons

1 cup cornmeal
1 1/4 pounds boneless chicken thighs, cut into 2-inch pieces
2 tablespoons corn oil
1/4 pound chorizo or hot Italian sausage, cut into 1/2-inch slices
1 green bell pepper, seeded and sliced into 1/2-inch strips
1 red bell pepper, seeded and sliced into 1/2-inch strips
1 large onion, thinly sliced
3 cloves garlic, minced
1/4 cup red wine
1 cup canned or homemade chicken stock or 1 bouillon cube dissolved in 1 cup boiling water
1 28-ounce can whole tomatoes, drained and coarsely chopped
1 package chili seasoning mix
2 tablespoons chopped fresh cilantro or 1 teaspoon dried
Cooked brown rice, for serving
2 medium bowls
Large platter or baking sheet
Large frying pan with cover

1
Measure the cornmeal into a medium bowl.
2
Add the chicken pieces and toss them in the cornmeal with your hands.
3
Shake off the excess cornmeal and place the chicken pieces on a large platter or baking sheet.
4
Place a frying pan on high heat and let it get very hot, about 1 minute.
5
Add 1 tablespoon of the oil, the sausage, bell peppers, and onion, and saute for 1 minute more.
6
Transfer the vegetables and sausage to a medium bowl.
7
Add the remaining 1 tablespoon oil to the frying pan and let it get hot, about 30 seconds.
8
Add the chicken pieces and brown, turning so they cook on all sides, about 6 minutes.
9
Return the sausage and pepper mixture to the frying pan.
10
Add the wine and cook until the liquid is reduced by half.
11
Add the chicken stock or bouillon, tomatoes, chili seasoning, and cilantro, and bring to a boil.
12
Reduce the heat to low, cover, and simmer for 45 minutes.
13
Serve hot over brown rice.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup cornmeal, 1 1/4 pounds boneless chicken thighs, cut into 2-inch pieces, 2 tablespoons corn oil, 1/4 pound chorizo or hot Italian sausage, cut into 1/2-inch slices, and more.

Yes, Mexican Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Stew

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