Tex-Mex Chicken Stew

Total Time
Prep 20 mins
Cook 25 mins

Stew in less than an hour! An awesome combination of flavors and spices for any occassion.

Ingredients Nutrition


  1. Coat chicken with flour and salt.
  2. Heat oil in a large heavy saucepan, add chicken and cook over medium high heat until browned on all sides, about 2-3 minutes, transfer to a plate.
  3. Add onion, poblano, red pepper and garlic to saucepan and cook until softened, about 7-8 minutes.
  4. Stir in remaining ingredients and chicken, reduce heat to low and simmer until chicken is tender, about 8 minutes.


Most Helpful

I made this dish as part of the pick your chef contest. Excellent choice when your in the mood for comfort food. The addition of cinnamon gave it a slightly different twist from the traditional tex-mex dish and it was very much enjoyed. The spices blended well and I served it over noodles to sop up the tasty sauce. Many thanks Lorac.

Kate in Ontario January 24, 2003

Had everything in the house on a Friday morning to make this without going shopping. It was fast and easy. I chopped up a whole deboned chicken and added a bit more spice and a small can of kidney beans for extra color. This is good as a chili-like dish, or I will serve over pasta as suggested by Kate, because the sauce is so good and because it really makes a good quantity, and adding the pasta will give us two extra dinners! A good, easy recipe everyone will like!

Kasha October 30, 2003

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