Tex-Mex Spicy Chicken Stew

Ingredients

While the original Bengali Murgi Talkari is typically prepared with a blend of Bengali spices and flavors, this Tex-Mex adaptation incorporates Tex-Mex spices and ingredients to create a unique fusion. The original dish is usually served with rice or flatbread, whereas this Tex-Mex version pairs well with tortillas or cornbread. The Tex-Mex Spicy Chicken Stew also includes ingredients like cumin, chili powder, and bell peppers, which are not traditionally found in the Bengali version. We alse have the original recipe for Murgi talkari, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of 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 finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 teaspoons chili powder 2 teaspoons chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   Stir in the diced tomatoes, chicken broth, chili powder, cumin powder, paprika, dried oregano, salt, and pepper. Mix well to combine all the flavors.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Add the diced bell peppers and jalapeno pepper to the pot. Cook for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Taste and adjust the seasoning if needed. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is cut into bite-sized pieces to ensure even cooking and tenderness.

Tips & Tricks

• For an extra smoky flavor, you can add a chipotle pepper in adobo sauce to the stew.
• Serve the Tex-Mex Spicy Chicken Stew with warm tortillas or cornbread for a complete Tex-Mex experience.
• If you prefer a milder version, reduce the amount of chili powder and jalapeno pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.
• Feel free to customize the stew by adding your favorite Tex-Mex toppings such as sour cream, shredded cheese, or avocado slices.

Serving advice

Serve the Tex-Mex Spicy Chicken Stew hot in individual bowls. Garnish with fresh cilantro for a pop of color and freshness. Accompany it with warm tortillas or cornbread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, place a dollop of sour cream on top of the stew and sprinkle some shredded cheese. Serve with a side of warm tortillas or cornbread. The vibrant colors of the bell peppers and the aromatic spices will make this dish visually appealing.