Mexican Chicken Stew with Coriander Rice

Hello everyone, I hope everyone is enjoying their weekend! Last Saturday I had a lovely chilled out day with my boyfriend, spent mostly watching telly (lazy) but we did manage to fit in a walk around the village I’ve just moved next to (Barnes in case you were wondering)! I spent a lot of this walk admiring all the foodie shops that are on offer and thinking of all the things I can cook up with what’s on offer!

It’s really nice to get out of the flat on the weekends as I’m finding myself turning more and more lazy during the week and getting into chill mode as soon as I walk through the door after work! Any suggestions with what I could fill my time with would be great, I’m looking for a new activity to try down here 😀

Anyway, back to the meal: this was something we both really wanted to try as we’re big fans of Mexican food and it did not disappoint at all! It definitely needs the rice or a similar carb-y side dish to work as a main meal and I think the lemon & coriander rice worked really well with it, and is something I will definitely make again.

This meal freezes really well, just make sure it is completely cooled down before putting in to the freezer and completely defrosted before reheating.

Ingredients (Serves 4)

1 Onion, finely chopped

2 Cloves Garlic, finely chopped

1 Tbsp Chipotle Chilli Paste (I used Discovery brand)

1 1/2 Tsp Dark Brown Sugar

4 Chicken Thighs or Breasts (with skin removed)

1 400g Can Chopped Tomatoes

Around 300ml Chicken Stock

Handful Fresh Coriander, to serve 


Heat the olive oil in a medium sized saucepan on a medium heat for a couple of minutes. When hot, add the onion and cook for around 5 minutes until it has softened and is starting to turn golden, adding the chopped garlic for the final minute.

Now stir in the sugar and chipotle paste and heat for a couple of minutes until the flavours have had time to infuse together and the onions turn a lovely red-y/brown colour.

Put the chicken into the pan and leave to brown on each side. Once the chicken has started to brown, add the chopped tomatoes and chicken stock, and stir everything together so the chicken is completely covered in the sauce.

Turn up the heat on the hob to high and bring the sauce to a boil, before reducing to medium heat again and leaving to simmer for a good 25 minutes, until the chicken is cooked and the sauce has reduced and thickened slightly.

Once the chicken is completely cooked and white throughout, remove from the pan and shred with 2 forks, before stirring back into the sauce, turning the heat down to low and leaving to simmer away with the lid on.

Now we can get on with the rice!

* I usually use the 1 cup rice, 2 cups water measurements, using ½ cup of rice per person.

So for this recipe, as there was only 2 of us eating, I used:

1 Cup Basmati Rice

2 Cups Boiling Water

Sprinkle of Salt, to season

Small Squeeze of Lemon Juice

Handful of Fresh Coriander, chopped up, to serve

Add the rice to a small saucepan and cover with the boiling water and a generous sprinkle of salt. Heat on a low heat with the lid on until all the water has disappeared and the rice is fluffy.

Once the rice is cooked, remove from the heat and fluff it up with fork. Now squeeze a little lemon juice into the rice (no more than 1 Tbsp) and add the chopped coriander before stirring it all together.

Serve whilst hot with the stew, and enjoy!

Helena x




6 thoughts on “Mexican Chicken Stew with Coriander Rice

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