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I stumbled upon this Mexican chicken stew recipe during a chilly autumn evening, craving comfort food with a kick. Let me tell you, it's become my go-to for busy weeknights! Tender chicken thighs meld beautifully with hearty potatoes in a rich, spice-infused broth. What I love most? Minimal prep work yields maximum flavor. Plus, leftovers taste even better the next day. Trust me, your taste buds will thank you for giving this cozy, south-of-the-border inspired dish a try!
Ingredients for Mexican Chicken Stew With Potatoes
- Chicken thighs: Tender and flavorful meat that adds richness and depth to the stew, staying juicy and tender when cooked.
- Potatoes: Hearty and comforting addition, providing a creamy texture and absorbing the flavors of the stew while adding substance.
- Onion: Adds a sweet and savory base flavor to the stew, enhancing the overall taste and aroma of the dish.
- Garlic: Infuses a pungent and aromatic essence, elevating the stew with its bold flavor and enhancing the other ingredients.
- Diced tomatoes: Brings a tangy and slightly sweet taste, adding acidity and depth to the stew for a well-rounded flavor profile.
- Chicken broth: Provides a rich and savory liquid base, intensifying the chicken and vegetable flavors while keeping the stew moist.
- Ground cumin: Adds warm and earthy notes, enhancing the overall depth of flavor with its aromatic and slightly spicy profile.
- Chili powder: Brings a mild heat and smokiness, balancing the flavors in the stew and adding a subtle kick of spice.
- Bay leaf: Infuses a subtle herbal aroma, imparting a delicate flavor that complements the other ingredients in the stew.
- Fresh cilantro: Brightens the dish with a fresh and citrusy flavor, adding a pop of color and freshness as a garnish.
Read more: Chicken And Sweet Potato Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and ensuring there is enough space for all ingredients to simmer together evenly.
- Cutting board: Needed for chopping vegetables and preparing the chicken, ensuring a clean and organized cooking process.
- Knife: Essential for cutting the chicken into chunks, dicing the potatoes, and chopping the onion and garlic for the stew.
Mexican Chicken Stew With Potatoes
A hearty and flavorful Mexican chicken stew with potatoes, perfect for a cozy dinner.
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Equipment
- Large pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 lb Chicken thighs, boneless and skinless cut into chunks
- 4 Potatoes peeled and diced
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 can Diced tomatoes 14.5 oz
- 4 cups Chicken broth
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Salt or to taste
- 1/2 tsp Black pepper
- 1 Bay leaf
- 1/4 cup Fresh cilantro chopped, for garnish
Read more: Zucchini Potato Casserole Recipe
Instructions:
- 1. Heat a large pot over medium heat. Add a bit of oil and sauté the onion until translucent.
- 2. Add the garlic and cook for another minute.
- 3. Add the chicken chunks and cook until browned on all sides.
- 4. Stir in the diced tomatoes, chicken broth, cumin, chili powder, salt, black pepper, and bay leaf.
- 5. Add the diced potatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the potatoes are tender.
- 6. Remove the bay leaf. Adjust seasoning if needed.
- 7. Serve hot, garnished with fresh cilantro.
Notes:
This stew is great with a side of warm tortillas or crusty bread.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Mexican Potato Casserole Recipe
Tips for Preparing Mexican Chicken Stew in Advance
Make Ahead Instructions
- Prepare the stew as directed, but do not add the potatoes.
- Let the stew cool completely, then store it in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat the stew, add the diced potatoes, and simmer until the potatoes are tender.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the stew overnight in the fridge, then reheat on the stovetop until warmed through.
When making this Mexican chicken stew with potatoes recipe, try adding a splash of apple cider vinegar for a subtle tangy flavor that complements the dish beautifully.
Common Questions About This Flavorful Chicken and Potato Dish
FAQ:
Can I use chicken breast instead of chicken thighs in this recipe?
Yes, you can substitute chicken breast for thighs. Just be mindful of the cooking time to ensure the chicken breast doesn't dry out.
How can I make this stew spicier?
To add more heat, you can increase the amount of chili powder or add a pinch of cayenne pepper to suit your spice preference.
Can I freeze this stew for later?
Yes, this stew freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored for up to 3 months.
Is there a vegetarian version of this stew?
You can make a vegetarian version by substituting the chicken with tofu or adding more vegetables like bell peppers, corn, and zucchini.
Can I use fresh tomatoes instead of canned?
Fresh tomatoes can be used, but you may need to adjust the liquid content as canned tomatoes have more liquid.
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