Mexican Chicken Stew

Quickly prepared, mildly spicy chicken stew, enriched with sour cream and salted cheese.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • pieces Oil, vegetable oil, canola

  • 2.5 spoons Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 500 g Meat, chicken, breasts

  • 4 pods Garlic, fresh

  • 3 spoons Tomato, concentrate

  • 1 can Tomato, pieces - can

  • 3 pieces Chili peppers, red chili, in brine

  • pieces Salt, table

  • 1 bouquet Parsley, fresh

  • 4 spoon Sour cream

  • 100 g Cheese, feta

Steps

  1. Peel the garlic and onion, and chop them finely separately. Slice the chili peppers into rings. Wash the chicken, pat it dry, and cut it into bite-sized pieces.

  2. Heat oil in a pot and sauté the chopped onion until translucent. Add the chopped chicken and stir-fry until the chicken changes color. Towards the end of frying, add the chopped garlic and tomato paste.

  3. Add the tomatoes and sliced chili to the fried ingredients. Season with pepper and salt to taste, mix well, and simmer on moderate heat for 20 minutes or until the meat becomes tender. Add a little water if needed. Towards the end of cooking, press the tomatoes with a spoon to break them into pieces. Rinse the parsley, shake it dry, and chop it finely. Mix it into the prepared dish.

  4. Serve the stew in deep bowls or dishes. Garnish with dollops of sour cream and crumbled cheese. Serve with corn chips or any bread of your choice.

Nutrition Information (Per 100g)

  • Calories: 124.68 kcal
  • Fat: 7.06 g
    • Saturated Fat: 2.22 g
  • Carbohydrates: 5.38 g
    • Sugars: 1.34 g
  • Protein: 8.81 g
  • Fiber: 0.54 g