Mexican Green Chilli Chicken Stew

    1 hour 50 minutes

    This easy, hearty Mexican green chilli chicken stew is perfect for the colder autumn and winter months. It's full of vegetables and flavour.

    1 person made this

    Serves: 6 

    • 3 chicken breasts, cubed
    • 1 tablespoon olive oil
    • 1 medium brown onion, chopped
    • 4 medium potatoes, chopped
    • 3 1/2 cups chicken stock
    • 12 large green chilli peppers, diced
    • 2 large zucchini, sliced
    • 2 carrots, cut into pieces
    • 1 teaspoon salt
    • 1 teaspoon garlic salt
    • 1 (440g) can corn kernels, drained

    Preparation:25min  ›  Cook:1hour25min  ›  Ready in:1hour50min 

    1. Heat the oil in a large, heavy saucepan over medium heat. Cook and stir the chicken until browned, about 3 minutes. Add potatoes and onion; cook and stir until browned, 3 to 5 minutes more. Add stock, green chillies, zucchini, carrots, salt and garlic salt. Bring to a boil; reduce heat and simmer until vegetables are tender, about 1 hour. Add corn and simmer until heated through, 10 to 15 minutes more.

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