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. Shredded chicken, corn, black beans and brown rice create a filling stew that is packed with protein and fiber. Lime juice, chili peppers and cumin combine to create a bold flavor without added calories. This is a satisfying and warming meal that also makes delicious leftovers.
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Mexican Chicken Stew
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A hearty and healthy Mexican chicken stew packed with shredded chicken, corn, black beans, and brown rice, flavored with lime juice, chili peppers, and cumin.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 cup (240 ml) dry brown rice
- 1 can black beans, rinsed
- 2 ears of corn, kernels cut off (or 2 cups canned/frozen corn)
- 1 medium onion, diced
- 2 stalks of celery, diced
- 1 habanero pepper, seeded and minced
- 2 tbsp olive oil
- 2 cups (480 ml) chicken broth
- 1 tsp ground cumin
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the brown rice according to package directions and set aside.
- In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and minced habanero pepper. Sauté for 4-5 minutes until the vegetables are soft.
- Add the chicken breasts to the pot and brown on each side for about 2 minutes.
- Pour in the chicken broth and bring to a simmer. Cover the pot and cook for 15-20 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add the cooked rice, black beans, corn, and cumin to the pot. Stir well to combine.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Stir in the lime juice and season with salt and pepper to taste before serving.
Notes
- This stew makes for delicious leftovers, perfect for meal prep.
- You can substitute the habanero with a milder pepper if you prefer less heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 10
- Carbohydrates: 55
- Fiber: 10
- Protein: 30
- Cholesterol: 70
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Frequently Asked Questions
How spicy is this stew with a habanero pepper?
Habaneros are very hot. The recipe uses 1 seeded and minced habanero—removing the seeds reduces but does not eliminate the heat. The notes explicitly say you can substitute a milder pepper if you prefer less heat, so swapping in a jalapeño or poblano is a straightforward adjustment.
How do I shred the chicken directly in the pot?
After simmering the chicken breasts for 15–20 minutes in the broth until cooked through, remove them from the pot and pull them apart using two forks. Once shredded, return the chicken to the pot before adding the cooked rice, black beans, and corn. 
How long do leftovers keep?
The notes and the article both emphasize that this stew makes excellent leftovers. Store in an airtight container in the refrigerator for up to 3 days.
