Mexican Chicken Stew

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An easy and delicious dish with a little kick.

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  • 8-10 chicken thighs – skinless and boneless
  • 1 large onion diced
  • 1 stalk celery – diced
  • 1 medium jalapeño diced – you can leave the seeds if you want more heat.
  • 1 stalk of celery – diced
  • 1 15oz can Black Beans
  • 1 cup frozen corn
  • Teaspoon each of chili powder and cumin
  • 1/2 teaspoon oregano
  • 2 cups of chicken stock
  • 1 15oz can fire roasted diced tomatoes
  • 12 oz can of beer – use about 1/2 cup – drink the rest
  • Olive oil
  • Salt and pepper to taste



Sprinkle chicken with salt and pepper and 1/2 the chili powder and cumin


Heat the olive oil in a sauté pan and brown the chicken on both sides


Remove from the pan


Add the celery, onion and jalapeño to the pan and sauté. Add more oil as needed as well as the rest of the chili powder and cumin


After 5 minutes deglaze the pan with the beer. Reduce down and add black beans, stock and tomatoes. Simmer for 10 minutes


Nestle the chicken into the sauce – cover and cook for 30 minutes


When the chicken is cooked – take is out of the pan, shred and return to the sauce


Serve with tortillas

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