Page Contents: Recipe | Serving Suggestions

Here’s a quick dish that I used to make on the stove, which I’ve converted for the Thermomix. It’s a versatile dish that can be eaten on its own or in a salad. The spice mix provides those yummy Mexican flavours.

More Stew Recipes

Mexican-Style Chicken Stew

Print Recipe Pin Recipe

Course Main Course

Servings 6 serves

Ingredients

1 large onion peeled and quartered
2 cloves garlic peeled
15 g vegetable oil
1/2 tsp cayenne pepper
1 tsp dried oregano
2 tsp smoked paprika
11/2 tbsp dried cumin
400 g can diced tomatoes
600 g chicken breast cut into 3cm pieces
Salt and pepper to season
425 g can cannellini beans drained and rinsed
400-425 g can sweet corn (no added sugar) drained

Instructions

Put onion and garlic in the Thermomix and chop for 3 seconds | Speed 5
Scrape down the sides of the bowl, add oil, cayenne pepper, oregano, paprika and cumin and sauté with the measuring cup (MC) off for 3 minutes | Varoma | Speed 1
Add tomatoes, chicken, salt and pepper and cook with the MC half off for 15 minutes | 100C | Reverse | Speed soft
Add beans and sweet corn and cook with the MC half off for 5 minutes | Varoma | Reverse | Speed soft

Keyword Chicken, Stew, Thermomix