Name: Mexican Chicken Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 large onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 can (14.5 oz) diced tomatoes, undrained; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn kernels (fresh, frozen, or canned); 2 cups chicken broth; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp paprika; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving); Avocado slices (for serving)

Instructions

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
In the same pot, add a bit more oil if needed, then sauté the diced onion, garlic, and bell peppers until softened, about 5 minutes.
Stir in the diced tomatoes, black beans, and corn kernels. Add the chicken broth, ground cumin, chili powder, paprika, salt, and pepper. Bring the mixture to a simmer.
Return the cooked chicken back to the pot. Cover and let the stew simmer over low heat for about 20-25 minutes, allowing the flavors to meld together and the chicken to become tender.
Taste and adjust the seasoning as needed. If you prefer a spicier stew, you can add more chili powder or a dash of hot sauce.
Serve the Mexican Chicken Stew hot, garnished with freshly chopped cilantro and accompanied by lime wedges and avocado slices.

Ingredients

Instructions

Nutrition Facts