Something about summertime makes me crave all the mexi-style comfort food.
Maybe because Mexican is so fresh while still being a filling, comforting meal. Maybe because we now have air conditioning so effective that it has me reaching for foods that are HOT even on 80 degree days.
Whatever the reason, this Mexican chicken stew feels very right for summer.
There is salsa in it, which is definitely one of my favorite kitchen shortcuts: a lot of flavor from one pre-made ingredient! I really like using this homemade salsa here, but whatever you have will get the job done.
Per usual in all things soup or stew, I love this half because it is delicious on its own, half because it is an ideal delivery system for all manor of toppings.
Get wild and pile high.
Mexican Chicken Stew
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 1 1/2 cups salsa
- 2 (15.5 ounce) cans pinto beans, rinsed and drained
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- For serving: sour cream, chopped green onion, sliced jalapeno, diced avocado, shredded cheese, cilantro
- Preheat oven to 350 degrees.Heat olive oil in a Dutch oven over medium. Cook onions and red pepper until softened slightly – about 5 minutes. Stir in salt, pepper, and flour and cook 1 minute more. Add salsa, beans, and 1 cup water and stir to combine. Place chicken thighs over top and bring to a boil. Cover with a lid and transfer to oven. Cook 1 1/2 to 2 hours, until chicken is tender.Shred chicken. Serve with your favorite toppings.