Chicken Vegetable Stew With Roasted Tomato Sauce

Mexican chicken vegetable stew is a quick, easy weeknight meal that tastes amazing! It has all the flavors of Mexico in one dish. Chicken breasts are simmered with potatoes, tomatoes, squash, purslane, and epazote are cooked together in one pot. Two different types of peppers are added to make it even more delicious. This recipe makes enough for four people so you can serve your family or friends this comforting stew on a cold night or any time you need something filling and tasty!

This simple and easy recipe for chicken breast with vegetables is inspired by my mom’s use of her cooking creatively to feed her eight children. It’s basically a yummy chicken stew with vegetables and potatoes.

One of my favorites!

When we were kids, my mom would add all sorts of vegetables to the meals to last for 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. Mama would even add them to the rice (yes, I know, carbs over carbs)!

My siblings and I loved rice and potatoes, but green beans and chayotes... not so much!

My Version Of My Mama's Chicken Vegetable Stew

The good thing about this recipe is that it allows you to use the vegetables you have on hand in any given season or the ones you and your family like the most.

The first time I made this stew it 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 flavor to the whole dish. 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!

Frequently Asked Questions About Chicken and Vegetable Stew

Before I share my recipe, here are a few questions I’ve been asked about homemade chicken vegetable stew.

Can you use other types of meat besides chicken?

Yes, you can make this with any type of meat that you like. Make the stew with other cuts of chicken, like chicken thighs or legs. You can also try it with pork or beef.

I have this recipe for caldo de res, and it’s absolutely delicious!

What are some other types of vegetables I can use?

This recipe is a wonderful way to use up any leftover veggies that are in your refrigerator. Add some green beans, chayote, nopales, spinach, or even Swiss chard to the soup.

Believe me; it will taste great!

Are serrano peppers spicy?

Yes, the serrano peppers are for those that like their meals spicy. You add them whole when the stew is cooking or add them to the tomatoes when blending the salsa.

Mexican Chicken Vegetable Stew With Roasted Tomato Sauce

Here is a list of ingredients you will need to make this dish…

• Chicken breast
• Salt and pepper
• Vegetable oil
• Tomatoes
• White onion
• Garlic cloves
• Serrano peppers
• Potatoes
• Poblano peppers
• Squash (or zucchini)
• Purslane (or spinach)
• Epazote leaves
• Cilantro

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Chicken Veggie Stew: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Cook The Chicken and Roast The Tomatoes

• 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 on a griddle, turning as needed to obtain an even roasting. Once the tomatoes are ready, set aside.

Add Potatoes and Pepper

• Once the chicken starts getting a little golden, add the diced potatoes and poblano pepper. Stir and keep cooking for about 3 minutes.

Process Tomatoes, Onion, and Garlic

• 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 Vegetables

• 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.

Serve and enjoy!

What To Serve With This Chicken Stew

Since this is a hearty chicken and vegetable stew, you can enjoy it as the main course as it is very filling. For an extra side dish, consider making some fluffy red rice and making a batch of crusty bolillos!

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for chicken vegetable stew, take a look at some of these other authentic Mexican recipes:

• Veracruz Style Chicken Stew
• Caldo Tlapeño
• Braised Chicken Stew
• Caldo de Pollo
• Sopa de Fideos Con Pollo

I hope you make this stew recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

Chicken Vegetable Stew With Roasted Tomato Sauce

Mely Martínez

Mexican chicken vegetable stew is a quick, easy weeknight meal that tastes amazing! It has all the flavors of Mexico in one dish. Chicken breasts are simmered with potatoes, tomatoes, squash, purslane, and epazote are cooked together in one pot. Two different types of peppers are added to make it even more delicious. This recipe makes enough for four people so you can serve your family or friends this comforting stew on a cold night or any time you need something filling and tasty!

4.6 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine Mexican

Servings 4

Calories 266 kcal

Ingredients

  

1x2x3x

• ▢ 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
• ▢ 3 Epazote leaves
• ▢ 1 Small squash or zucchini chopped
• ▢ 1½ cup Purslane or spinach chopped
• ▢ 2 Cilantro sprigs

Instructions

 

• 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!

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!

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.

Nutrition

Serving: 6ozCalories: 266kcalCarbohydrates: 17gProtein: 27gFat: 10gSaturated Fat: 6gCholesterol: 72mgSodium: 157mgPotassium: 1105mgFiber: 3gSugar: 5gVitamin A: 2170IUVitamin C: 53.2mgCalcium: 42mgIron: 1.6mg

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