Spicy Mexican Chicken Stew
Taste the flavors of Mexico with this hearty and quick-to-make spicy chicken stew, packed with kidney beans, tender canned chicken, and wholesome quick barley. A perfect one-pot dish to satisfy your cravings for a delicious and comforting dinner.
ingredients
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (12.5 oz) canned chicken, drained
- 1 cup quick barley
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Cilantro, chopped (for garnish)
steps
- 1.
In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, jalapeño, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.
- 2.
Add the diced tomatoes, kidney beans, canned chicken, chicken broth, quick barley, ground cumin, chili powder, paprika, salt, and pepper to the pot. Stir everything together, cover, and bring to a boil.
- 3.
Reduce the heat to low and simmer uncovered for about 15-20 minutes, or until the barley is tender and has absorbed most of the liquid.
- 4.
Serve hot, garnished with fresh cilantro. Enjoy the spicy and comforting flavors of this Mexican chicken stew!
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