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Mexican Chicken Stew

Mexican Chicken Stew Recipe

  • 1 cup cornmeal
  • 1¼ pounds boneless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons corn oil
  • ¼ pound chorizo or hot Italian sausage, cut into ½-inch slices
  • 1 green bell pepper, seeded and sliced into ½-inch strips
  • 1 red bell pepper, seeded and sliced into ½-inch strips
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • ¼ cup red wine
  • 1 cup canned or homemade chicken stock or 1 bouillon cube dissolved in 1 cup boiling water
  • 1 28-ounce can whole tomatoes, drained and coarsely chopped
  • 1 package chili seasoning mix
  • 2 tablespoons chopped fresh cilantro or 1 teaspoon dried
  • Cooked brown rice, for serving
  • 2 medium bowls
  • Large platter or baking sheet
  • Large frying pan with cover
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 454kcal (23%)
Total Fat 22g (34%)
Saturated Fat 5g (25%)
Cholesterol 36mg (12%)
Total Carbohydrate 50g
Dietary Fiber 10g
Sugars 13g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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