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    You are in: Home / Recipes / Mexi Chicken Stew Recipe
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    Mexi Chicken Stew

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on May 12, 2009

      This a little milder than we would normally prefer, but was easy to make & a pleasant meal. I added the corn in the last 20 mins, then added the sour cream, which I mixed with plain flour to stop it splitting. Served with leftover Mexican Take Out Arroz Rojo (Red Rice) for a tasty, easy dinner. Made for ZWT5 by a fellow Hell's Kitchen Angel.

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    • on October 03, 2008

      I didn't care for this recipe at all. I think it may have been the sour cream and cheese at the end. I slow cooked it on low for seven hours and even though I cut the potatoes really small, they still weren't cooked. I think it had some great ingredients in it, but if I were to make this again which is doubtful, I will skip the sour cream and cheese.

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    • on July 04, 2007

      I did this in the crockpot and it came out very nice indeed. The flavors develop very well and the overall mildness was favored by this group (I added just a bit of pepper sauce to mine). I used the given amount of spuds as this is a pro-potato bunch. Possibly the best part for me (other than the taste) was the fact that it used ingredients that I can actually get here! I sprinkled some sliced black olives on top before serving. We loved it.

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    • on June 22, 2007

      This was a delicious meal. I halved the recipe for a smaller family and that's how much chicken I had on hand. I did use a full can of corn though, and we thought it was just the right amount. I don't think I cut my potatoes small enough because they were still a little hard, but were still edible. I added the sour cream and cheese at the end so they wouldn't curdle. I served with warm tortillas and cheese and sour cream (because all good Mexican food includes sour cream). I wouldn't really call it a stew - maybe a really thick stew with no broth or anything, but it was delicious with tortillas. I wiill definitely make this again. One thing, Parsley, I would add crockpot to the title, I know sometimes I search for crockpot recipes in the title. made for zwt3.

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    • on June 19, 2007

      We loved this! I cooked it on high for 3 hours and low for 2 and it was perfect! Thanks for posting.

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    • on April 28, 2007

      Loved it. Family loved it. I would put fewer potatoes and add more corn. I served it on chips. Yummy

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    • on April 28, 2007

      Perfect lunch for this srummy weather we've been having. I put this all in the crockpot this really really early this morning, I went to work, ran my errands, and all that other "fun" stuff. But when I came home from the already long day I had a perfect spicy stew waiting for me! The spices were dead on I feel although I left out the chilies since my mother is afriad of them (lol). I added some sweet potatos because I had one lone spud in my pantry, and for the sauce I used some tomato sauce that I made yesterday that already had some nice spices and meat to it. Loved this stew, plan on making much more often! Also I plan to freeze the rest of the batch and I will tell you how it re-heats when I have this next. And I also plan on trying this in the stove top with diffrent left over meats instead of cooking the meat for a faster meal. Lovely recipe!

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    Nutritional Facts for Mexi Chicken Stew

    Serving Size: 1 (411 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 462.8
     
    Calories from Fat 98
    21%
    Total Fat 10.9 g
    16%
    Saturated Fat 5.8 g
    29%
    Cholesterol 114.2 mg
    38%
    Sodium 1264.4 mg
    52%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 6.7 g
    26%
    Sugars 8.2 g
    33%
    Protein 46.6 g
    93%

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