Chicken Vegetable Stew

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.

SERVINGS

4 people

COURSE

Main Course

total time

40 mins

CUISINE

Mexican

– Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes.

Instructions

1

– 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.

Instructions

2

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

Instructions

3

– 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.

Instructions

4

– 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!

Instructions

5