ONE POT MEXICAN CHICKEN STEW
Mexican Chicken Stew is a low-lift, nutritious, protein-packed recipe that doesn’t require a lot of ingredients and even less mental capacity to throw together. This meal is made with pantry and freezer staples.
Servings: 4
Ingredients
Chicken Stew:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons avocado oil
- 1 yellow onion, sliced thin
- 2 cloves garlic, minced
- 2 cups chicken bone broth (or stock)
- (1) 12-16 ounce jar chunky red salsa
- 2 cans white beans, rinsed and drained
- 2 cups fresh or frozen corn
- ¼ cup fresh lime juice
Spice Blend:
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
For Serving:
- Lime wedges
- Cilantro
- Sliced avocado
Instructions
- Heat 2 tablespoons of avocado oil in a Dutch oven or soup pot over medium-high heat.
- Sear the chicken on two sides for 2 to 3 minutes per side. Once the chicken is seared, remove it from the Dutch oven and set aside. Note that the chicken won’t be fully cooked at this point.
- Lower the heat in the Dutch oven to medium, add remaining avocado oil, and add onions and cook for 3 to 4 minutes until translucent. Add garlic and spices and cook until fragrant, 1 to 2 minutes, stirring frequently.
- Add the jarred salsa, bone broth, and beans and bring to a boil. Return the chicken to the pot. Reduce the heat to a simmer, cover, and simmer for 25 minutes.
- Add the corn and lime juice and simmer, uncovered, for a minute or so.
- Serve the stew with slices of avocado, fresh lime, and cilantro. Enjoy!
Notes
This is a great meal-prep meal. Let the stew cool before putting it in the fridge for later in the week or in the freezer for 2 to 3 months. Your future self will thank you!