Mexican Chicken Stew

Name: Mexican Chicken Stew
Yield: 6 servings
Ingredients: 4 cups low sodium organic chicken broth; 1.5 lbs boneless skinless organic chicken tenders; 2 medium yellow onions; 1 large green bell pepper; 2 Tblsp minced garlic; 2 Tblsp chili powder; 1 Tblsp Turkish cumin seeds; 1 tsp oregano; 2 Tblsp cumin powder; 1 tsp garlic powder; 1 tsp cayenne pepper; 2 dried japonés; 2 dried árbol peppers; 1 (14.5 ounce) can diced tomatoes no salt added; 1 (14.5 ounce) can Mexican style hominy; 2 medium gold potatos; 2 bay leaves; 3 Tblsp olive oil divided; 1 Tblsp cornstarch; 1 pinch sugar; to taste salt and pepper

Posted on March 15, 2022

Are you looking for recipe inspiration? Mexican Chicken Stew special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Mexican Chicken Stew What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Mexican Chicken Stew, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mexican Chicken Stew delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mexican Chicken Stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Mexican Chicken Stew yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mexican Chicken Stew using 21 ingredient type and 10 manufacturing steps. Here's how to make the dish.

Ingredients and spices that need to be prepared to make Mexican Chicken Stew:

4 cups low sodium organic chicken broth
1.5 lbs boneless skinless organic chicken tenders
2 medium yellow onions
1 large green bell pepper
2 Tblsp minced garlic
2 Tblsp chili powder
1 Tblsp Turkish cumin seeds
1 tsp oregano
2 Tblsp cumin powder
1 tsp garlic powder
1 tsp cayenne pepper
2 dried japonés
2 dried árbol peppers
1 (14.5 ounce) can diced tomatoes no salt added
1 (14.5 ounce) can Mexican style hominy
2 medium gold potatos
2 bay leaves
3 Tblsp olive oil divided
1 Tblsp cornstarch
1 pinch sugar
to taste salt and pepper

Steps to make a Mexican Chicken Stew

In a large bowl, add chicken broth and wisk in cornstarch.

Clean potatoes and poke with a fork.

Microwave potatoes on high for 6 minutes. Remove and cut into cubes.

Chop onions and bell peppers.

Cut chicken into 1 inch cubes and season with cumin powder, garlic powder, salt and pepper.

Heat 1 1/2 tablespoons of olive oil in a large stock pot.

Add chicken and cook until browned on the edges, but still pink inside. Remove from pan and set aside.

Add remaining oil and sauté onions and bell peppers for five minutes.

Add remaining spices, garlic, peppers and sauté for an additional 2 minutes.

Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.

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