Chicken Breast with Vegetables Stew
As some of you who have been following this blog for a long time already knows I grew up in a large family. This simple and easy recipe for Chicken Breast with Vegetables is inspired by my mom’s use of her cooking creativity to feed her eight children. It’s basically is a yummy Chicken Stew with vegetables and potatoes.
When we were kids, my mom would add all sorts of vegetables to the meals to make them last for all of us. My siblings and I were used to these types of dishes, although (like most kids) we were most excited about the potatoes in the meal over any of the other additions. I certainly didn’t mind seeing potatoes in my meal; my mom would even add them to the rice (yes, I know, carbs over carbs)! My siblings and I did love the rice and potatoes, but green beans and chayotes, not so much!
The good thing about this recipe is that it allows you to use the vegetables that you have on hand in any given season or the ones that you and your family like the most.
The first time I made this stew chicken breast and vegetables stew was during the summer when I had a lot of Purslane growing in my small vegetable garden, but during the wintertime, I use spinach or Swiss chard (also from the small garden). The main thing you need to consider is the sauce: the roasted tomatoes add lots of flavors to the whole dish, and if you are able to find the Epazote, that’s even better.
I hope you try this recipe and your family likes it as much as mine did!
How to make Chicken Breast with Vegetables Stew
NOTES:
- *You can make this dish with other cuts of chicken, or you can use beef or pork.
- *Vegetable substitutions: green beans, chayote, Nopales, spinach, Swiss chard, or other vegetables available in your fridge. Believe me, it will taste great!
- *The Serrano peppers are for those that like their meals spicy. You add them whole when the stew is cooking, or you can also add them to the tomatoes when processing the salsa.
DIRECTIONS:
- Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes. (Please check the ingredients list below)
- While the chicken is cooking, roast the tomatoes 0n a griddle, turning as needed to obtain an even roasting. Once the tomatoes are ready, set aside.
- Once the chicken starts getting a little golden, add the diced potatoes and Poblano pepper. Stir and keep cooking for about 3 minutes.
- Place the roasted tomatoes, onion, and garlic in your blender. Process until you have a very smooth sauce. Pour this sauce into the skillet and keep cooking for 5 minutes.
- Add the whole Serrano peppers and chopped zucchini to the skillet and keep cooking for 5 more minutes. Finally, add the Purslane (or spinach), cilantro, and Epazote. Season with salt and pepper. Keep cooking for 5 more minutes; make sure all the vegetables are well-cooked before serving. Enjoy!
Again, you are free to use other vegetables, it will still turn out great. And don’t forget that this is a very low-calorie meal since you are using chicken breast and lots of veggies. Serve with a side of rice or just a warm crusty bread, and dinner is ready!
As some of you who have been following this blog for a long time already knows I grew up in a large family. This simple and easy recipe for Chicken Breast with Vegetables is inspired by my mom’s use of her cooking creativity to feed her eight children.
- 1 lb. Chicken breast cut into bite-size pieces
- Salt and pepper to taste
- 2 tbs. vegetable oil
- 1 lb. tomatoes
- ¼ medium white onion chopped
- 1 large garlic clove
- 2 Serrano peppers optional
- 1 medium-size potato cut into cubes
- 1 Poblano pepper chopped
- 1 Small squash or zucchini chopped
- 1½ cup purslane or spinach chopped
- 3 Epazote leaves
- 2 Cilantro sprigs
- Salt and pepper to taste.
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Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes.
-
While the chicken is cooking, roast the tomatoes 0n a griddle, turning as needed to obtain an even roasting. Once the tomatoes are ready, set aside.
-
Once the chicken starts getting a little golden, add the diced potatoes and Poblano pepper. Stir and keep cooking for about 3 minutes.
-
Place the roasted tomatoes, onion, and garlic in your blender. Process until you have a very smooth sauce. Pour this sauce into the skillet and keep cooking for 5 minutes.
-
Add the whole Serrano peppers and chopped zucchini to the skillet and keep cooking for 5 more minutes. Finally, add the Purslane (or spinach), cilantro, and Epazote. Season with salt and pepper. Keep cooking for 5 more minutes; make sure all the vegetables are well-cooked before serving. Enjoy!
*You can make this dish with other cuts of chicken, or you can use beef or pork.
*Vegetable substitutions: green beans, chayote, Nopales, spinach, Swiss chard, or other vegetables available in your fridge. Believe me, it will taste great!
*The Serrano peppers are for those that like their meals spicy. You add them whole when the stew is cooking, or you can also add them to the tomatoes when processing the salsa.
Other great Chicken Stews are the Veracruz Style Chicken Stew, Easy Chicken Stew, and Braised Chicken Stew. Another recipe that I like for Chicken Stew is one from Jamie Oliver, of course, it’s not a Mexican dish but a really good one.
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I love making the recipes off your website because the food tastes real and authentic. When I want to eat good at home I come here. And I like that the recipes call for real ingredients. That’s authentic Mexican!
Hello Ali,
Thank you for stopping by and trying the recipes on the blog.
Happy cooking & provecho!
How do you make red sauce for your enchiladas
Hello Alicia,
Yes, please check this link:https://www.mexicoinmykitchen.com/how-to-make-adobo-sauce/
This looks delicious, but I can’t find epazote in any grocery stores near me. Is it a crucial ingredient? Can I substitute it with something else?
Hello,
You can skip the epazote. The stew will still taste delicious.