Recipe: Mexican Chicken Stew

Mexican Chicken Stew Recipe

In my quest to become a fully fledged adult, my mum bought me a slow cooker for Christmas. I believe this makes me officially boring as I began getting excited over the concept of making stews. Party lifestyle is right here.

Anyway, as I’m now officially a domestic goddess (with a career as y’know, you can’t rule the world from a kitchen unless you’re Nigella) I thought I’d share a BBC Good Foods recipe – from my slow cooker recipe book. Yep. I’m now that person.

All you need is:
1 chopped white onion
1 chopped red onion
3 finely chopped garlic cloves
1 tbsp oil (I used a few sprays of frylight as this girl doesn’t need any more calories than necessary)
½ tsp dark brown sugar (I forgot to put this in)
1 tsp chipotle paste (if you like spicy food, you may want to up this)
4 skinless chicken breasts
400g can chopped tomatoes
Rice to serve

It’s SO easy to make.

1.      Fry your onions and garlic till soft
2.      Put all of the ingredients in the slow cooker
3.      Cook on high for 2 hours
4.      Once cooked, use two forks to ‘pull’ the chicken
5.      Mix the chicken back in with the sauce
6.      Serve with rice

And that’s it. Literally that simple. I added chopped peppers to mine and you could easily add things like diced aubergine/courgette if you so wished.

This is one of those dished which is low on points/syns if you’re doing WeightWatchers or Slimming World and though it’s very tomato-y and some people might think this is bland, I really enjoyed it.

Let me know if you like recipe posts and I’ll do them more frequently! I plan to do a few which are healthy options and quite diet and purse friendly. 

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