Mexican Chicken Stew

It is gloomy and raining here, today is date night and we are going to see the new kingsman but I am staying on track and made a delicious Mexican style chicken stew and thought you lovely lot would enjoy it!

Serves 4

500g chicken breast (or 1 can green lentils and 1 can red kidney beans drained – you will not need the bicarb if you are making this vegan/veggie friendly)

1 tsp bicarbonate soda

1/4 tsp cinnamon

1 heaped tsp smoked paprika, ground coriander, garlic granules and oregano.

1 tbsp ground cumin + tomato puree

1 tin of tomatoes or carton of passata

300ml veggie or chicken stock

2 large peppers + 1 large onion chopped how you like

2 large carrots peeled and chopped

(chilli flakes to add to your liking I find half a tsp is enough to give you some subtle background or you could leave it out if serving to the kiddies)

3 big handfuls spinach roughly chopped or 6 of the frozen pucks.

  1. If you are using chicken chop it into bitesize pieces and season with salt and pepper and the bicarb and massage for a minute then set aside and wash hands.
  2. Fry Off your chicken leaving it for a minute or two until it gets crisp on one side then flip. (if going veggie then skip first 2 steps)
  3. Add in your vegetables and fry until they start to soften.
  4. Add in your spices and a good pinch of salt and pepper and stir, cooking until you can smell the spices.
  5. Add in the rest of your ingredients, stir and leave to simmer.

Alternatively

  1. (if using meat) sear the chicken and add everything to a slow cooker.
  2. cook on low for 6-8 hours.

I serve mine with rice or you could serve it as a soup with some bread. (This is also nice with some sweetcorn in)

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