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

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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