Mexican chicken stew
Try this Mexican chicken stew recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- rice
- 1 tablespoon olive oil
- 1 onion
- 4 chicken breasts
- 2 tins chopped tomatoes
- 2 chicken stock cubes
- 3 teaspoons of paprika
- 2 peppers
- Carbohydrate 317.1322 g
- Cholesterol 273.76 mg
- Fat 12.1844000014473 g
- Fiber 10.7259999895096 g
- Protein 138.6226 g
- Saturated Fat 2.87386000019985 g
- Serving Size 1 1 (1193g)
- Sodium 336.907500000029 mg
- Sugar 306.40620001049 g
- Trans Fat 2.13865500003919 g
- Calories 1991 calories
1. Heat oil in a frying pan and fry onions until soft 2. In a saucepan mix in the tinned tomatoes, one full tin of water and paprika and stir 3. Add the onions 4. Add the chicken breasts and gently simmer for 20 minutes 5. Cook the rice 6. Lift the chicken onto a board and shred each breast. Stir back into the sauce
