Saturday, April 2, 2011

Recipe~Chipotle Mexican Stew

Goodness gracious it's been awhile since my last post. I'm feeling a bit rusty and since far to much life has happened in the last seven days, I wont exhaust you with all my troubles. Or triumphs for that matter. I have many. Another time though.

I haven't been cooking all that much in the last few days. Mostly due to late work nights but also because my fridge was simply sparse. We had many-a-nights standing over the island eating a medley of leftovers and pickles and cheese. I'm okay with that except when I do finally get myself back in the game, I come at full force, and a few extra pounds heavier. 

Let's cut the mumbo-jumbo and discuss the real reason for today's post. This incredible  recipe is so stinkin' good that I've already had it twice in the last month. It can be done two different ways; with beef or chicken. It can also be served over "sweet potato mashies" or "basmati brown rice". Both are great (potatoes especially) it just depends on your mood. I prefer chicken, and my "mood" was rice, but make this for your liking. I only ask one thing, and that's that you do make this and you make it ASAP.

Chipotle Mexican Stew


  • 1/3 cup all-purpose flour
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon chili powder
  • 2 pounds boneless skinless chicken thighs (or breasts) fat removed and cut into 1 inch cubes 
  • 1 to 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 red peppers, cut in 1 inch pieces 
  • 1/4 cup chopped onion
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1/2 cup cooked cannellini beans (optional)
  • 1 1/2 cups quality low sodium chicken stock
  • 1 teaspoon minced chipotle pepper in adobo sauce
  • 1 teaspoon adobo sauce from chipotle peppers
cheddar cheese
sour cream


Combine flour, cocoa and chili powder in zip-lock bag. Add chicken and toss to coat evenly with flour mixture. Remove chicken and reserve any excess flour mixture.
Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown half the chicken and remove from stockpot. Repeat with remaining chicken, adding remaining 1 tablespoon butter, if needed. Remove chicken from stockpot; season with salt and black pepper.
Add bell peppers and onion to the stockpot and cook for about 3 minutes, stirring occasionally. Stir in tomatoes, broth, chipotle pepper, adobo sauce, beans, and reserved flour mixture. Return chicken to stockpot; bring to a boil. Reduce heat, cover tightly and simmer 1 1/2 hours. Serve over rice (or sweet mashed potatoes) and top with cilantro, cheese, and sour cream. 



  1. This looks delicious! I've flagged this for my kitchen!

  2. Ooh looks delicious! The chipotle/cocoa combo sounds amazing... yumm!

  3. Oh wow wow...this is so beautiful and looks like it would warm my soul! Love your photos and recipe is just fantastic!!!

  4. Oh la la...This looks so good, Ang...! Bright red and beautiful, one reason why I love Mexican food so much - pity that we don't get exposed much to Mexican food in Germany...!

  5. I wish I had some chipotles in adobe sauce and I'd make this tonight...I may just have to run back to the store! I've missed you...nice to see you back. Hope you're having more triumphs than troubles~

  6. Awww, we've missed you! Work can get a bit crazy sometimes. Plus, trying to juggle that with family time and grocery shopping can get exhausting :)
    You came back with a great recipe though.
    I would definitely keep the cannellini beans in there. I love those! This is a keeper for sure!

  7. Oh yum! This looks sooooo incredible! I have also been out of the game...and am now recovering from road tripping...this looks like the perfect thing to get back in the game with!

  8. I hope life settles down for you! I think this sounds so yummy! I love the idea of serving it over sweet potatoes.