Best Mexican Confetti Chicken Stew Recipes

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
• Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
• Cut the lime in half and squeeze the juice into the pot.
• Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.

MEXICAN CHICKEN STEW

Steps:

• Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
• Add onion and garlic. Continue cooking, stirring often until onion is soft.
• Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
• Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
• Bring to a simmer and cook 20 minutes.
• Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
• Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
• Ladle into bowls and garnish with sour cream and cilantro.

MEXICAN CHICKEN STEW

Steps:

• 1. Heat oil in a sauce pan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapenos, sweat until soft and translucent.
• 2. Add spices and cook for 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire and stock.
• 3. Bring to a simmer and cook 20 minutes.
• 4. Cut lime in half, squeeze juice into pot, and then add the juiced halves as well. DO NOT LEAVE IN LONGER THAN 5 MINUTES.
• 5. Add rice and black beans and cook 5-10 minutes longer. Can serve with sour cream if you choose.

GREEN CHILE CHICKEN STEW

Steps:

• Cook the chicken with enough water to cover it plus 1 quartered onion, 2 broken celery stalks, 4 cloves, seasoned salt (to taste) 2 bay leaves, 2 crushed cloves garlic, and the peppercorns. (You can use a slow cooker if you want.) Refrigerate until cool. (If you do this the night before you can then remove the fat from the broth easily.) Remove and discard the bones and skin and chop the meat.
• Remove the onion, celery, and whole spices from the broth (strain in a colander) and reheat about 1/2 of it. Save the other half for the future.
• Saute the mushrooms and chopped onion in the butter until lightly browned.
• Add the potato, celery, and carrot to the broth and simmer until they are soft (or use pre-cooked veges) then add the zucchini and simmer until it is almost done. Put the mushrooms and remaining ingredients into the broth and simmer until reheated.

MARSALA CHICKEN STEW

Steps:

• Heat 1 ½ teaspoons oil in a Dutch oven over med-high heat.
• Decrease heat to medium.
• Add half the chicken and season with half the salt and pepper.
• Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, 5-8 minutes.
• Transfer to a plate.
• Repeat with another 1 ½ teaspoons oil, remaining chicken and salt and pepper; transfer to plate and set aside.
• Add another 1 ½ teaspoons oil to the pot.
• Add mushrooms and cook, stirring until they begin to soften and give off liquid, 3-5 minutes.
• Add the remaining 1 ½ teaspoon oil and onions.
• Cook, stirring and reducing heat as necessary to keep them from burning, until the onions soften and start to turn golden, 10-15 minutes.
• Add flour and garlic to the pot and cook, stirring for 1 minute.
• Pour in Marsala and cook, stirring for 1 minute more.
• Add broth and bring to a simmer.
• Reduce the heat to low, cover and cook, stirring often, until thickened, about 5 minutes.
• Add vinegar and the reserved chicken, along with any juice.
• Return to a simmer.
• Season with additional salt and pepper, if needed.