Mexican Chicken Stew

Mexican Chicken Stew | Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.

Something about summertime makes me crave all the mexi-style comfort food.

Mexican Chicken Stew | Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican 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.

Mexican Chicken Stew | Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.

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.

Mexican Chicken Stew | Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.

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 | Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.

Mexican Chicken Stew

Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food. 
Prep Time20 mins
Cook Time2 hrs
Course: Dinner, Soup
Cuisine: Mexican
Servings: 4
Author: Mandy Jackson

Ingredients

  • 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

Directions

  • 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.
Mexican Chicken Stew | Chicken thighs get baked with pinto beans and salsa in a Dutch oven for easy, hearty Mexican comfort food.
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