Mexican Stew
4 servings
60 minutes
Mexican stew is a bright and aromatic dish infused with the spirit of sunny Mexico. Its history traces back to traditional rural recipes where simple ingredients transform into a true gastronomic wonder. The combination of tender chicken fillet with rich vegetables like bell peppers, carrots, and tomatoes creates a harmony of flavors. It is complemented by canned corn and beans, adding a special heartiness to the stew. A mix of spices—cinnamon, garlic, paprika, and hot chili pepper—unveils the dish in a rich palette of spicy notes. Served hot, often with rice or tortillas, it creates a warming and cozy dinner. This dish is a true celebration of flavor filled with Mexican temperament and traditions.
1
Slice the onion into half rings and place it in a heated pan greased with vegetable oil. Sauté on low heat for a bit. Dice the carrot and add it to the onion.
- Onion: 2 pieces
- Carrot: 3 pieces
2
Clean the sweet pepper from seeds, cut into quarter rings, and add to the frying vegetables. Cut the tomatoes into quarter rings and add to the frying vegetables. Add corn to the vegetables (if using canned, drain the liquid first).
- Sweet pepper: 3 pieces
- Tomatoes: 3 pieces
- Canned corn: 350 g
3
Add red beans to the vegetables. At this stage, it is necessary to salt the dish and add spices (half a teaspoon of cinnamon, garlic, paprika, about a third of a teaspoon of ground chili pepper).
- Canned red beans: 350 g
- Cinnamon: 0.5 teaspoon
- Ground dried garlic: 0.5 teaspoon
- Ground paprika: 0.5 teaspoon
- Ground chili pepper: 0.3 teaspoon
4
Cut the chicken fillet into medium-sized pieces and add to the vegetables. Mix thoroughly so the chicken 'sinks' into the vegetable sauce. After that, simmer the dish for about 10 minutes.
- Chicken fillet: 500 g