mexican chicken stew

This Easy Mexican Chicken Stew is quick, hearty, and flavorful. It's a favorite for busy nights, and tastes amazing. Store-bought rotisserie chicken imparts great flavor, but you can boil your own chicken to shred as well.

Easy Mexican Chicken Stew

Olive oil

onion (roughly chopped)

garlic (roughly chopped)

TB oregano

cumin

tomatoes

Worcestershire sauce

32 oz good chicken stock

chicken

lime

semi-firm avocado

salt

pepper

cilantro

Saute

In a large, heavy pot, heat up about 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.

Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.

Cut Avocado

Just before serving, cube the avocado and gently stir into stew.

Serve

Serve warm, garnished with cilantro leaves.

*Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.

This easy Mexican chicken stew really satisfies on a cold day. It has to simmer until the chicken falls off the bone, but it is so worth it!

 Green Chile, Tomatillo and Chicken Stew

chicken,

green chile salsa

jar of tomatillo salsa

olive oil

onion

garlic

beer

c chicken stock (I

cilantro,

limes, juiced

Salt and Pepper

Preheat oven to 300. In a large Dutch oven, heat oil over medium high heat. Season chicken on all sides with salt and pepper. Sear, without crowding pot, until golden brown on all sides. Reserve on a platter.

Reduce heat to medium and add the onion, and garlic to the pot and cook until brown, about 7 minutes.

Deglaze Dutch oven with the beer and bring to a simmer. Then add salsas and chicken stock.

Return to a simmer and add the chicken and cilantro stems. Cover and place on the middle rack in oven. Cook until the meat is tender and falling off the bone, about 2 hours.

Remove chicken from the sauce and let cool until you can handle it. Remove the cilantro stems and discard.

Place Dutch oven over medium heat and simmer uncovered until the liquid is reduced by almost half. This should take about 20 minutes.

Remove from heat and stir in the cilantro leaves and lime juice. Adjust seasoning as necessary. Once the chicken is cool enough remove the skin and meat from the bone. Shred and place back in the sauce. Rewarm chicken in the sauce and serve.

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Easy Mexican Chicken Stew

Green Chile, Tomatillo and Chicken...

Top 2 mexican chicken stew recipes from across the web

The most viewed mexican chicken stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mexican Chicken Stew

Green Chile, Tomatillo and Chicken...

The most viewed mexican chicken stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine