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Mexican-Style Chicken Stew

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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.

Mexican-Style Chicken Stew

Course Main Course
Servings 6 serves


  • 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


  • 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

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Serving Suggestions

1. Serve with cauliflower rice, steamed rice or wrap in a tortilla.  Alternatively, make it into a salad and add guacamole, salsa and grated cheese.


[Last updated: September 29, 2013]

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