Tex-Mex Stewed Chicken
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This is a wonderfully flavorful chicken recipe to use for meat fillings and stuffings in Mexican and Tex-Mex dishes. We keep a package of this chicken in the freezer all the time. You can just simply wrap it up in a tortilla for a quick lunch. Cook up a masa paddy or use a pre-made sopa, and top with refried beans and this chicken. It makes a great stuffing for burritos, enchiladas, or chimichanga too.


2 or 3 cooked chicken breast or thighs (see recipe)
1 small onion (3/4 - 1 cup), chopped
1/3 cup canned diced tomatoes, drained
3 tbls roasted green chiles (canned), diced

3 tbls fresh cilantro, chopped
1 chicken bullion cube (or 1 tbls powder)
salt and black pepper, to taste
jalapeno or red pepper flakes, to taste
water, as needed


Roughly tear up the cooked chicken into chunks. Dissolve the chicken bullion in 1 cup of water.

Heat a 2 to 3 quart pot over medium high heat. Add the chicken, onions, tomatoes, roasted green chiles, cilantro, and dissolved chicken bullion and water to the pot. Season with salt and black pepper. Add additional water, if needed, so that the chicken mixture is just barely covered with the liquid (I use the broth from the initial cooking of the chicken instead of plain water for this).

Cook this mixture at a rapid simmer, stirring gently to keep from breaking up the chicken pieces too much. The idea is to continue cooking the chicken mixture to reduce the liquid. The mixture should have almost no liquid in the bottom when you are finished. You will need to reduce the heat as the liquid cooks off to keep from burning or scorching the chicken. When about half of the liquid is gone add the jalapeno or red pepper flakes to adjust the heat level to your preference (remember that the mixture will get hotter as it sits).

Use this stewed chicken mixture as fillings for tacos, chicken enchiladas, gorditas, or a topping for sopas.