Mexican Chicken Stew

Ingredients

While the original Cazuela de ave from Chilean cuisine is a chicken stew with a Mediterranean influence, this Mexican adaptation incorporates the vibrant flavors and spices of Mexican cuisine. The original dish may include ingredients like olives and white wine, whereas the Mexican version focuses on the use of tomatoes, chili powder, and cumin for a distinct Mexican flavor profile. We alse have the original recipe for Cazuela de ave, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 cup (160g) corn kernels 1 cup (160g) corn kernels
• 1 cup (200g) black beans, cooked and drained 1 cup (200g) black beans, cooked and drained
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the minced jalapeno pepper and diced tomatoes to the pot. Cook for a few minutes until the tomatoes start to break down.
4. 4.
   Return the chicken to the pot and add the chicken broth, tomato sauce, chili powder, cumin powder, paprika, and dried oregano. Stir well to combine.
5. 5.
   Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Stir in the corn kernels and black beans. Cook for an additional 5 minutes to heat through.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before adding them back to the stew. This will enhance the flavor and texture of the dish.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Serve the stew with a side of Mexican rice or warm tortillas for a complete meal.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Mexican Chicken Stew hot in bowls, garnished with fresh cilantro. It pairs well with warm tortillas or steamed rice.

Presentation advice

To enhance the presentation, sprinkle some additional chopped fresh cilantro on top of the stew before serving. You can also serve it in colorful Mexican pottery bowls for an authentic touch.