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!
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!
*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.