Mexican-Inspired Chicken & Vegetable Stew

A warm, satisfying stew filled with tender chicken, kidney beans and colourful vegetables in a gently spiced tomato broth. Paprika, chilli and oregano add depth without overpowering the natural flavours of the vegetables

Recipe Highlights

• Protein-rich chicken and kidney beans
• Filled with nourishing vegetables
• Comforting one-pot meal
• Warming paprika, chilli and oregano
• No cream or heavy sauce

Prep time: 10 minutes, plus overnight soaking
Cook time: 35 minutes
Servings: 1

Nutrition and Macros

Total recipe

• Calories: 450 kcal
• Protein: 35 g
• Fat: 13 g
• Carbohydrates: 47 g

Ingredients

• 100 g chicken breast, cut into bite-sized pieces
• 50 g carrot, sliced
• 50 g pumpkin, cubed
• 50 g sweet potato, cubed
• 100 g cabbage, roughly chopped
• 50 g onion, chopped
• 30 g dried rajma
• 200 g crushed tomatoes
• 3 garlic cloves, finely chopped
• 2 dried red chillies
• 1 stock cube
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Salt, to taste
• 400 ml water, plus more for cooking the rajma
• Finely sliced spring onion, for garnishing

Method

1. Wash the rajma thoroughly and soak it in plenty of water overnight.
2. Drain and rinse the soaked rajma. Transfer it to a pressure cooker, cover with fresh water and pressure-cook for approximately 15 minutes. Allow the pressure to release naturally. Check that the rajma is completely tender before continuing.
3. Add the cooked rajma, chicken, carrot, pumpkin, sweet potato, cabbage, onion, crushed tomatoes, garlic, dried red chillies, stock cube, paprika, oregano, black pepper, salt and 400 ml water to a large saucepan.
4. Mix well and bring the stew to a boil. Reduce the heat, cover partially and simmer for 15–20 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 74°C.
5. Remove the softened dried chillies. Blend them with a small amount of broth and return the chilli mixture to the stew. Skip this step if you prefer a milder flavour.
6. Simmer uncovered for another 2–3 minutes, adjusting the consistency with a little hot water if required.
7. Transfer to serving bowls, garnish with sliced spring onion and serve hot.

Ippitizer Note

This recipe is Mexican-inspired rather than strictly traditional Mexican. The combination of kidney beans, tomato, chilli, paprika and oregano gives it that character while keeping the dish simple and practical.

Serve it on its own for a lighter meal or pair it with a small portion of rice, tortilla or flatbread.

Tips

• Cut the root vegetables into small, evenly sized pieces so they cook at the same rate.
• The rajma must be completely tender before it is added to the stew.
• Add only one dried chilli initially if you prefer milder food.
• Leftovers can be refrigerated in an airtight container for up to two days.