Mexican Chicken and Mushroom Stew

Mexican Chicken and Mushroom Stew

Mexican Chicken and Mushroom Stew
Yields1 Serving
Prep Time15 minsCook Time40 minsTotal Time55 mins
 400 g White Button Mushrooms
 8 Chicken Thigh Fillets (about 1.5kg)
 ¼ cup Plain flour
 2 tbsp Olive Oil
 1 Brown onion - finely chopped
 40 g Packet of Fajita Seasoning (Or make your own with Smoked Paprika, Onion Powder, Garlic Powder, Cumin & Cayenne Pepper)
 1 Capsicum - diced
 1 Tin of crushed tomatoes - 400g
 1 cup Chicken stock
Optional ingredients to serve
 2 Limes - Cut into wedges
 1 tbsp Jalapenos (from jar), drained
 ½ Fresh coriander
 1 cup Sour Cream
1

Place flour on a plate and season with salt and pepper. Dust chicken in seasoned flour and shake off excess. Reserve any remaining flour. In a large flameproof casserole dish over high heat add the oil and cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate and set aside for later.

2

Reduce heat to medium. Add a dash of olive oil to same dish and sauté the onion and capsicum until soft. Add the fajita seasoning and reserved flour. Cook, stirring for 1 minute.

3

Return chicken to pan, pour in the crushed tomatoes and chicken stock. Bring to boil, then reduce heat and cover. Simmer gently for 30 minutes, or until chicken is just cooked. Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges, sour cream and warm tortillas or pour over Mexican rice.

Ingredients

 400 g White Button Mushrooms
 8 Chicken Thigh Fillets (about 1.5kg)
 ¼ cup Plain flour
 2 tbsp Olive Oil
 1 Brown onion - finely chopped
 40 g Packet of Fajita Seasoning (Or make your own with Smoked Paprika, Onion Powder, Garlic Powder, Cumin & Cayenne Pepper)
 1 Capsicum - diced
 1 Tin of crushed tomatoes - 400g
 1 cup Chicken stock
Optional ingredients to serve
 2 Limes - Cut into wedges
 1 tbsp Jalapenos (from jar), drained
 ½ Fresh coriander
 1 cup Sour Cream

Directions

1

Place flour on a plate and season with salt and pepper. Dust chicken in seasoned flour and shake off excess. Reserve any remaining flour. In a large flameproof casserole dish over high heat add the oil and cook the chicken, in two batches, for 2-3 minutes on each side, or until browned. Remove to a plate and set aside for later.

2

Reduce heat to medium. Add a dash of olive oil to same dish and sauté the onion and capsicum until soft. Add the fajita seasoning and reserved flour. Cook, stirring for 1 minute.

3

Return chicken to pan, pour in the crushed tomatoes and chicken stock. Bring to boil, then reduce heat and cover. Simmer gently for 30 minutes, or until chicken is just cooked. Remove lid. Simmer for a further 5 minutes, or until sauce is thickened slightly. Sprinkle over coriander and jalapeno. Serve with lime wedges, sour cream and warm tortillas or pour over Mexican rice.

Mexican Chicken and Mushroom Stew

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