Mexican Chicken Stew
Mexican Chicken Stew

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Mexican Chicken Stew is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Mexican Chicken Stew is something which I’ve loved my entire life. They are fine and they look wonderful.

Add tomatoes, chicken, Worcestershire, and stock. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Cook in oil in large saucepan until chicken loses pink color.

To get started with this recipe, we must prepare a few components. You can have mexican chicken stew using 21 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mexican Chicken Stew:
  1. Make ready 4 cups low sodium organic chicken broth
  2. Make ready 1.5 lbs boneless skinless organic chicken tenders
  3. Take 2 medium yellow onions
  4. Prepare 1 large green bell pepper
  5. Take 2 Tblsp minced garlic
  6. Take 2 Tblsp chili powder
  7. Get 1 Tblsp Turkish cumin seeds
  8. Get 1 tsp oregano
  9. Prepare 2 Tblsp cumin powder
  10. Take 1 tsp garlic powder
  11. Prepare 1 tsp cayenne pepper
  12. Make ready 2 dried japonés
  13. Get 2 dried árbol peppers
  14. Make ready 1 (14.5 ounce) can diced tomatoes no salt added
  15. Get 1 (14.5 ounce) can Mexican style hominy
  16. Prepare 2 medium gold potatos
  17. Get 2 bay leaves
  18. Take 3 Tblsp olive oil divided
  19. Get 1 Tblsp cornstarch
  20. Take 1 pinch sugar
  21. Get to taste salt and pepper

Turn the steam release handle to "Sealing" position. This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night!

Instructions to make Mexican Chicken Stew:
  1. In a large bowl, add chicken broth and wisk in cornstarch.
  2. Clean potatoes and poke with a fork.
  3. Microwave potatoes on high for 6 minutes. Remove and cut into cubes.
  4. Chop onions and bell peppers.
  5. Cut chicken into 1 inch cubes and season with cumin powder, garlic powder, salt and pepper.
  6. Heat 1 1/2 tablespoons of olive oil in a large stock pot.
  7. Add chicken and cook until browned on the edges, but still pink inside. Remove from pan and set aside.
  8. Add remaining oil and sauté onions and bell peppers for five minutes.
  9. Add remaining spices, garlic, peppers and sauté for an additional 2 minutes.
  10. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.

It is great served with sour cream or a little shredded cheese on top (or both!) This easy Mexican-style stew is loaded with roasted chicken, black beans, hominy, and zesty spices and seasonings. Garnish with Cheddar or Colby Jack cheese, cut scallions, avocado slices, and/or sour cream. Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano.

Above is the way to cook mexican chicken stew, very easy to make. Do the cooking phases accurately, calm down and use your coronary heart then your cooking shall be scrumptious. There are many recipes which you could try from this web site, please discover what you want. Should you like this recipe please share it with your mates. Joyful cooking.