Mexican chicken stew

Bring a touch of Mexican flavour to your midweek meal with this low-fat, one-pan supper

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 203
  • fat 5g
  • saturates 1g
  • carbs 6g
  • sugars 4g
  • fibre 2g
  • protein 35g
  • salt 0.37g

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp dark brown sugar
  • 1 tsp chipotle paste (we used Discovery)
  • 400g can chopped tomatoes
  • 4 skinless, boneless chicken breasts
  • 1 small red onion, sliced into rings
  • a few coriander leaves
  • corn tortillas, or rice to serve

Tip

Chipotle paste
Chipotle chillies - smoked Mexican jalapeño chillies - add an authentic smoky flavour to this stew. Chipotle paste is usually easier to find than the dried chillies.

Method

  1. Heat the oil in a medium saucepan. Add the onion and cook for 5 mins or until softened and starting to turn golden, adding the garlic for the final min. Stir in the sugar, chipotle paste and tomatoes. Put the chicken into the pan, spoon over the sauce, and simmer gently for 20 mins until the chicken has cooked (add a splash of water if the sauce gets too dry).

  2. Remove the chicken from the pan and shred with 2 forks, then stir back into the sauce. Scatter with a little red onion, the coriander, and serve with remaining red onion, tortillas or rice.