This Mexican Chicken Stew is a comforting one-pot meal with tender chicken, smoky chipotle, and vibrant vegetables. It’s a rustic, homestyle dish that’s both flavorful and simple to prepare. You’ll love how the rich, layered flavors develop as it simmers.
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Why You’ll Love This Mexican Chicken Stew
- Versatile serving: Enjoy over rice, with tortillas, or topped with avocado.
- Deep, complex flavor: Layers of toasted spices and slow simmering create a rich broth.
- One-pot wonder: Everything cooks in one pot for easy cleanup.
- Better next day: Flavors meld and deepen overnight for amazing leftovers.
Ingredients & Tools
- 1.5 kg bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1-2 tsp chipotle powder (adjust for heat)
- 800 g canned crushed tomatoes
- 500 ml chicken broth
- 400 g canned black beans, rinsed
- 200 g frozen corn
- 1 large lime, juiced
- 1 small bunch fresh cilantro, chopped
- To taste salt and black pepper
Tools: A large, heavy-bottomed Dutch oven or soup pot is ideal here.
Notes: Don’t be intimidated by the list—most of these are pantry staples. The bone-in, skin-on chicken thighs are non-negotiable for maximum flavor and incredibly tender meat, and using a good quality smoked paprika makes a world of difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 30 g |
| Fiber: | 8 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Before You Start: Tips & Ingredient Notes
- Why bone-in, skin-on chicken? The bones add incredible depth to the broth as they simmer, and the skin, when browned first, provides a rich, savory foundation for the entire stew. You can remove the skin before eating if you prefer.
- Can I control the heat level? Absolutely. Chipotle powder can vary in intensity. Start with 1 teaspoon, taste the broth before the long simmer, and you can always add more at the end along with the lime juice.
- Don’t skip the browning step. Taking the time to properly brown the chicken thighs creates a beautiful fond (those browned bits at the bottom of the pot) that is packed with flavor and will deglaze into your stew.
- Fresh lime juice is key. That bright, acidic finish at the very end is what makes this stew sing. It balances the richness and brings all the flavors into sharp, delicious focus.
How to Make Mexican Chicken Stew
Step 1: Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. This is crucial for getting a proper sear. Heat the olive oil in your large Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in, skin-side down. You’ll hear a satisfying sizzle. Don’t move them for a good 5-7 minutes, until the skin is deeply golden brown and crispy. Flip and cook for another 3-4 minutes to brown the other side. Transfer the chicken to a plate; it won’t be cooked through yet.
Step 2: Reduce the heat to medium. You should have a lovely layer of rendered chicken fat and oil in the pot—this is flavor gold! Add the diced onion and bell pepper. Sauté for about 6-8 minutes, stirring occasionally, until they’ve softened and the onions have turned translucent. You’ll notice the wonderful aroma starting to build. Add the minced garlic and cook for just one more minute until fragrant, being careful not to let it burn.
Step 3: Now for the spices! Sprinkle in the ground cumin, smoked paprika, and chipotle powder. Stir constantly for about 30 seconds. You’ll smell the spices becoming incredibly aromatic as they toast in the fat. This quick bloom unlocks their essential oils and gives the stew a much deeper, more complex flavor base.
Step 4: Pour in the crushed tomatoes and chicken broth, using your spoon to scrape up all the browned bits from the bottom of the pot. This is called deglazing, and it incorporates all that concentrated flavor right into the sauce. Bring the mixture to a lively simmer.
Step 5: Carefully nestle the browned chicken thighs back into the pot, along with any accumulated juices from the plate. The liquid should come about halfway up the chicken. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes. You’ll know it’s working when you lift the lid and are hit with that incredible, savory scent.
Step 6: After 45 minutes, the chicken should be fall-off-the-bone tender. Remove the pot from the heat. Using tongs, carefully transfer the chicken to a clean plate or cutting board. Once it’s cool enough to handle, shred the meat, discarding the skin and bones.
Step 7: Return the shredded chicken to the pot. Stir in the rinsed black beans and frozen corn. Bring the stew back to a gentle simmer over medium heat and cook, uncovered, for another 10-15 minutes to heat the new additions through and allow the stew to thicken slightly.
Step 8: Finally, turn off the heat. Stir in the fresh lime juice and most of the chopped cilantro. Taste the stew—this is your moment to adjust the seasoning. Does it need more salt? A pinch more chipotle? Add it now. Ladle the stew into bowls and garnish with the remaining cilantro.
Storage & Freshness Guide
- Fridge: Cool completely and store in airtight containers for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in refrigerator before reheating.
- Reviving: Reheat gently on stovetop with a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Fluffy Cilantro-Lime Rice — The bright, herby rice is the perfect neutral base to soak up the rich, spicy stew broth.
- Warm Corn Tortillas — Perfect for scooping up bites of chicken and beans, adding a lovely soft texture and classic feel.
- Simple Avocado Salad — Diced avocado, red onion, and a squeeze of lime provide a cool, creamy contrast to the warm, hearty stew.
Drinks
- A Crisp Mexican Lager — The light, clean bubbles and mild flavor cut through the richness of the stew beautifully without overpowering it.
- Sparkling Limeade — A non-alcoholic option that echoes the lime in the stew, offering a sweet-tart refreshment that balances the spice.
- Spicy Margarita — For those who want to lean into the heat, a margarita with a chili salt rim complements the smokiness of the chipotle.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch of a churro dipped in rich chocolate is a classic and delightful way to end the meal.
- Tres Leches Cake — This supremely moist, milky cake is a little taste of heaven and provides a sweet, cool finish after the savory stew.
- Cinnamon Dusted Plantains — Sweet, caramelized fried plantains with a dusting of cinnamon offer a simple, fruity, and satisfying end note.
Top Mistakes to Avoid
- Mistake: Not browning the chicken properly. If you rush this step or crowd the pot, the chicken will steam instead of sear, and you’ll miss out on all that deep, savory flavor in the fond.
- Mistake: Adding the lime juice too early. The high acidity can “cook” the lime and make it taste bitter if it simmers for too long. Always stir it in right at the end, off the heat, to preserve its bright, fresh zing.
- Mistake: Skipping the spice bloom. Just dumping the spices into the liquid means they won’t fully release their flavor potential. Taking that extra 30 seconds to toast them in the oil makes a world of difference.
- Mistake: Overcooking the beans and corn. Since they’re already cooked or pre-cooked, they only need to be warmed through. Adding them at the very end ensures they keep their texture and don’t turn mushy.
Expert Tips
- Tip: For an even richer, smokier flavor, try charring the bell pepper and onion halves on a gas stove or under the broiler before dicing them. It adds a wonderful depth that blends perfectly with the chipotle.
- Tip: If you find your stew is a bit too thin for your liking after adding the beans and corn, simply mash a few of the beans against the side of the pot with a spoon and stir. This will naturally thicken the broth without any flour.
- Tip: If you have the time, let the stew sit for 15-20 minutes after adding the final lime and cilantro, with the lid on but off the heat. This “resting” period allows the flavors to marry even more completely.
- Tip: For a hands-off approach, you can transfer everything to a slow cooker after browning the chicken and sautéing the vegetables. Cook on low for 6-7 hours or high for 3-4 hours for equally tender results.
FAQs
Can I use boneless, skinless chicken thighs?
You can, but you’ll sacrifice some flavor and texture. The bones and skin contribute significantly to the richness of the broth. If you do use boneless, skinless thighs, reduce the initial browning time to 3-4 minutes per side and the final simmering time to about 25-30 minutes, as they will cook through much faster. The stew will still be tasty, just a little less complex.
How can I make this stew spicier or milder?
The heat level is completely in your control. For a milder stew, use only 1 teaspoon of chipotle powder or even substitute it with a milder chili powder. To turn up the heat, add the full 2 teaspoons, or include a finely chopped jalapeño (seeds and all) when you sauté the onions and peppers. You can always add more heat at the end, but you can’t take it away!
Can I make this Mexican Chicken Stew ahead of time?
Absolutely, and it might even be better! This stew is a fantastic make-ahead meal. Let it cool completely after cooking, then store it in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen beautifully. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it has thickened too much.
What’s the best way to store and reheat leftovers?
Store any leftovers in airtight containers in the fridge for 3-4 days. For longer storage, it freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating. The best way to reheat is on the stovetop over low to medium heat, stirring occasionally, until piping hot. Avoid the microwave if you can, as it can make the chicken rubbery.
Can I add other vegetables to this stew?
Of course! This recipe is very forgiving. Diced zucchini or yellow squash would be lovely additions—just stir them in when you add the beans and corn so they don’t overcook. Sweet potatoes, diced and added with the tomatoes and broth, would also work wonderfully, adding a subtle sweetness that pairs well with the spices.
Mexican Chicken Stew
Make this easy one-pot Mexican Chicken Stew with tender chicken, smoky chipotle, and black beans. Perfect for weeknights! Get the full recipe now.
Ingredients
For the Ingredients & Tools
-
1.5 kg bone-in, skin-on chicken thighs
-
2 tbsp olive oil
-
1 large white onion (diced)
-
4 cloves garlic (minced)
-
1 large red bell pepper (diced)
-
2 tsp ground cumin
-
1 tsp smoked paprika
-
1-2 tsp chipotle powder (adjust for heat)
-
800 g canned crushed tomatoes
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500 ml chicken broth
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400 g canned black beans (rinsed)
-
200 g frozen corn
-
1 large lime (juiced)
-
1 small bunch fresh cilantro (chopped)
-
salt and black pepper (to taste)
Instructions
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Pat the chicken thighs completely dry with paper towels and season generously on both sides with salt and pepper. Heat the olive oil in your large Dutch oven over medium-high heat until it shimmers. Carefully place the chicken thighs in, skin-side down. Don’t move them for a good 5-7 minutes, until the skin is deeply golden brown and crispy. Flip and cook for another 3-4 minutes to brown the other side. Transfer the chicken to a plate; it won’t be cooked through yet.01
-
Reduce the heat to medium. Add the diced onion and bell pepper. Sauté for about 6-8 minutes, stirring occasionally, until they’ve softened and the onions have turned translucent. Add the minced garlic and cook for just one more minute until fragrant, being careful not to let it burn.02
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Sprinkle in the ground cumin, smoked paprika, and chipotle powder. Stir constantly for about 30 seconds.03
-
Pour in the crushed tomatoes and chicken broth, using your spoon to scrape up all the browned bits from the bottom of the pot. Bring the mixture to a lively simmer.04
-
Carefully nestle the browned chicken thighs back into the pot, along with any accumulated juices from the plate. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes.05
-
After 45 minutes, the chicken should be fall-off-the-bone tender. Remove the pot from the heat. Using tongs, carefully transfer the chicken to a clean plate or cutting board. Once it’s cool enough to handle, shred the meat, discarding the skin and bones.06
-
Return the shredded chicken to the pot. Stir in the rinsed black beans and frozen corn. Bring the stew back to a gentle simmer over medium heat and cook, uncovered, for another 10-15 minutes to heat the new additions through and allow the stew to thicken slightly.07
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Turn off the heat. Stir in the fresh lime juice and most of the chopped cilantro. Taste the stew and adjust the seasoning. Ladle the stew into bowls and garnish with the remaining cilantro.08
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