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Mexican chicken stew

Mexican chicken stew


This is a real comfort dish with warming flavours

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2183kj 517kcal
  • Fat
    Low 15%
  • Saturates
    Low 8%
  • Sugar
    Low 15%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 64g


  • 1 tbsp Co-op olive oil
  • 1 red onion, chopped
  • 3 cloves garlic, crushed
  • 1 red pepper, deseeded and diced
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 2 Co-op British chicken breasts
  • 400g can Co-op chopped tomatoes
  • 200ml chicken stock (made using 1/2 stock cube)
  • 1/4 x 215g jar jalapeños, chopped
  • 250g pack Co-op microwave long grain rice
  • Handful flat leaf parsley, chopped
  • Dollop sour cream (optional)


  1. Heat the oil in a large frying pan and gently fry the onion, garlic, pepper and spices for 5 mins
  2. Add the chicken and fry for about 3 mins on each side, until browned all over
  3. Add the tomatoes, stock and jalapeños and bring to the boil
  4. Simmer for 20 mins, or until the chicken is cooked through
  5. Remove the chicken and shred, then return to the pan and simmer for a few mins more, until thick
  6. Cook the rice according to the pack instructions
  7. Serve the stew with the rice on the side, scattered with the parsley, and topped with a dollop of sour cream, if you like

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