Mexican Chicken Recipes – Chipotle Chicken Stew

This stew is spicy, juicy and quite a treat. I used a whole chicken which I cut into 8 pieces. However, you can go ahead and use legs and thighs if you prefer not to go through that step. I also used 3 chipotle peppers in adobo sauce. This made it quite spicy. You do not need to use as much. One would work fine. Here is what you need for this:

1 whole chicken – cut into 8 pieces (or 8 chicken thighs and legs)
1 large yellow onion – thinly chopped
6 garlic cloves – minced
2 celery stalks – finely chopped including leaves
2 TBS finely chopped parsley
1 TBS dried oregano
3 chipotle peppers with adobo – chopped
2 medium carrots – sliced
6 medium tomatoes – peeled, seeded and chopped (keep all the juice)
16 bay red potatoes – washed well
2 cups chicken broth
Salt and Pepper
Olive oil

  • Rinse and pat dry the chicken pieces. Season generously with salt and pepper.
  • Heat a large skillet with some oil. Brown the chicken pieces evenly on all sides. Set aside and wipe the skillet.
  • Add a little more oil into the clean skillet. Add the onion and cook for about 8 to 10 minutes, until softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring often. Add the celery, parsley, oregano and chipotle peppers. Cook for 1 to 2 minutes until fragrant. Add the carrots, tomatoes with their rendered juice, potatoes and chicken broth.
  • Return the chicken to the pan. Season with salt and pepper.

  • Bring stew to a boil, reduce heat and simmer for 45 to 50 minutes – until chicken is cooked through and sauce is thick.
  • Serve with rice. Enjoy!

Print the Chipotle Chicken Stew Recipe Here

Tags from the story
Written By
More from Mary Ann
Smooth and Silky Brown Gravy Recipe
This brown gravy recipe will render you a smooth, lump-less, flavorful and...
Read More