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Thursday, 24 September 2020

Mexican chicken stew

Moushira Abdel-Malek, Tuesday 15 Oct 2019
Mexican chicken stew
Mexican chicken stew
Views: 525
Views: 525

Serves 6-8



12 chicken quarters of your choice (boneless, skinless)

2 large onions (thinly winged)

2 tbsp minced garlic

1 capsicum of each: green, red, yellow (seeded, thickly julienned)

5-6 large tomatoes (coarsely chopped)

3 tbsp tomato juice in top screw tiny bottles (supermarket purchased) 

2-4 green chilis, seeded (finely chopped)

1 bunch green coriander leaves (chopped)

2 chicken bouillon cubes 

Salt (to taste) + pepper + dried coriander + thyme + cinnamon + grated nutmeg 

3 tbsp extra virgin olive oil



Heat a large wide cooking skillet.  Add oil.  Sear chicken pieces to reach a golden colour; on both sides and in batches.  Remove each batch on to a side plate.  Add onion to skillet.  Stir until slightly caramelised.  Stir in minced garlic.  Add some more oil; if needed.  Stir in dried coriander; until aromatic.  Add all seasoning.  Stir until fragrant.  Stir in tomato and tomato juice.  Bring to a boil.  Add bouillon cubes.  Gently pour two cups of hot water.  Stir gently to incorporate liquids and solids.  Return chicken pieces to mixture.  Bring back to the boil.  Cover and simmer over low heat.  Remove away from heat after 40 minutes.  Add coriander.  Cover back for a few minutes.  Uncover.  Gently stir coriander to distribute well. Transfer to serving dish.  Serve with crusty bread, with fluffed rice or with puréed potatoes.


 *A version of this article appears in print in the 17 October, 2019 edition of Al-Ahram Weekly.

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