Mexican Chicken Stew
Recipe Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
This stew is the perfect fall dinner; it's both healthy and hearty. It can be thrown together in 50 minutes, utilizing a lot of things you may have on hand.
  • 1lb boneless, skinless chicken breasts
  • 1 cup (dry) brown rice
  • 1 can of black beans, rinsed
  • 2 ears of corn, kernels cut off (or 2 cups of canned/frozen corn)
  • 1 medium onion, diced
  • 2 stalks of celery, washed and diced
  • 1 habanero or jalepeno pepper
  • juice of 2 limes
  • 4 cups low sodium chicken broth (or veggie broth)
  • 3 tbsp tomato paste
  • 1 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp salt
  1. Cook rice according to package directions, set aside
  2. Saute onion, celery and habanero in olive oil on medium heat until soft, 4-5 minutes
  3. Add chicken bread and brown on each side for 2 minutes
  4. Add 2 cups of stock, tomato paste, lime juice, paprika, cayenne, cumin and salt & pepper
  5. Reduce heat to medium-low and braise chicken until cooked through, 8-10 minutes
  6. Remove chicken and shred, set aside
  7. Add remaining broth, corn and rice.
  8. Cover and simmer on medium-low for 10 minutes
  9. Add beans and shredded chicken
  10. Cover and simmer on medium-low for another 8-10 minutes
  11. Serve with a lime wedge
Recipe by Honest Cooking at