Tuesday 18 February 2014

Mexican Chicken Stew

A tasty, low fat, one pan meal from the Good Food Magazine, full of Mexican flavour


1 tbsp vegetable oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
½ tsp dark brown sugar
1 tsp chipotle paste (we used Discovery)
400g can chopped tomatoes
4 skinless, boneless chicken breasts
1 small red onion, sliced into rings
a few coriander leaves
corn tortillas, or rice to serve


  • Heat the oil in a medium saucepan. 
  • Add the onion and cook for 5 mins or until softened and starting to turn golden, 
  • Add the garlic for the final min. 
  • Stir in the sugar, chipotle paste and tomatoes. 
  • Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked 
  • Add a splash of water if the sauce gets too dry
  • Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. 
  • Scatter with a little red onion, the coriander
  • Serve with remaining red onion, tortillas or rice.

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