Mexican Chicken Stew (GF)

Mexican Chicken Stew - simply fresh dinners
My friend, John, said that he was craving a soup or stew recipe and asked if I would post one this week.  I told him he was in luck because I had just made Mexican Chicken Stew.  I emailed him the picture above and he said it looked delicious….until I told him there was fruit in it!  At first he thought I was kidding but when he looked closer he saw the bananas, apple and pineapple.
I’m sure you’re thinking the same thing – fruit in a stew?! Is she mad!?  Well, if you’re not the adventurous type you can still make this fabulous recipe and leave out the fruit but come on, take a chance – I promise you won’t regret it.
Mexican Chicken Stew - simply fresh dinners
The flavours that envelope the fruit make each bite a surprise.  I made this dish for the first time for my brother, Hugh, when we found ourselves spending an Easter holiday together.  He was expecting turkey (our family has never been much for ham on holidays) and when he found out I was making this he was dumbfounded.  Not for long though because he loved it and I sweetened the deal by serving some shrimp tostados as an appetizer – who can resist those!
If you need more convincing, the clean up for this dish is a snap because it’s a one pot meal.  It is also budget friendly.  My market had boneless, skinless chicken thighs on sale and I found those were perfect for this dish.  Just brown them up and plate them for a few minutes while you add the other ingredients

 I used quinoa flour (coconut flour works too) instead of regular white flour and I loved the result.  It thickened the stew beautifully and it’s gluten free and higher in protein.
stew mexican 083 (2)blog
In Mexico, this dish is called manchamantel, which literally translated means stained tablecloth.  It is a classic fruit-and chile sauce from Central Mexico that goes wonderfully well with shrimp too. Its natural sweetness, hotness, form and texture is akin to an old-style Cantonese sweet and sour sauce.
 For those of you who are still skeptical – think of this as a way to sneak fruit into your kids without them being aware. Once they taste it, they won’t object!
Enjoy, everyone.  I hope your week is off to a good start.
Mexican Chicken Stew - simply fresh dinners
Mexican Chicken Stew
Author: Robyn
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 12 skinless, boneless chicken thighs (2.5 lbs)
  • 1 tablespoon canola oil (vegetable oil)
  • 2 white onions, diced
  • 4 cloves garlic, minced
  • 1/4 cup of quinoa flour (or any other healthy substitute for white flour)
  • 1 jalapeno pepper, seeded and minced
  • 3 teaspoons of fresh oregano, chopped (1 tsp if using dried)
  • 1 1/2 teaspoons of fresh thyme, chopped (1/2 tsp if using dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cinnamon
  • 2 cups organic chicken stock
  • 1 can of fire-roasted tomatoes (19 oz, 540 ml)
  • 2 firm bananas, peeled and sliced
  • 2 apples, peeled and chopped (or leave peel on if you like)
  • 1 cup chopped fresh pineapple (or a small can of pineapple tidbits)
Instructions
  1. Trim fat from chicken. In large pot or dutch oven heat oil over medium high heat and brown chicken in batches, transferring to plate when done.
  2. Reduce heat to medium. Add onions and garlic (jarred minced garlic is fine for this) and cook until softened, stirring occasionally. About 5 minutes. Sprinkle with flour; cook, stirring for one minute. Add jalapeno, oregano, thyme, salt, pepper, cinnamon, chicken stock and tomatoes. Mixing well.
  3. Add chicken and any juices back to the pot and bring to a boil. Reduce heat to medium low, cover and cook for 30 minutes. Increase heat to medium; cook, uncovered for 10 -15 minutes until slightly thickened and juices run clear when chicken is pierced.
  4. You can add the fruit at this point until heated through or you can serve the fruit separately on the table and let people decide what they want to add.
Calories: 325 Saturated fat: 2 g Carbohydrates: 31 g Fiber: 4 g Protein: 31 g

 

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21 Comments

  • Reply
    Stephanie
    September 8, 2013 at 7:28 pm

    Yum, yum, YUM! I am in the mood for Fall soups and stews and this fits the bill perfectly 🙂 Definitely trying this recipe, sweet friend. Have a lovely week. Hugs!

    • Reply
      Robyn
      September 10, 2013 at 9:26 am

      Thanks, Stephanie. I am busy concocting some new soup recipes as well. Time is coming for hibernation! lol

  • Reply
    Danielle
    September 10, 2013 at 8:49 am

    Oh, my goodness! This looks delicious! Would you mind if I share on my facebook page with a link back to your blog? I need to make this for my boys. 🙂

    • Reply
      Robyn
      September 10, 2013 at 9:19 am

      I’d love it, Danielle, thanks so much!

  • Reply
    O meu pensamento viaja
    September 11, 2013 at 12:12 pm

    Hi! Dear Robbin! I love fruit flavour no matter where! I’ll surely try this soup.

    I’m not Spanish… close! I’m portuguese and our languages look very similar.
    Nowadays with Google translator, different languages are no longger a barrier.
    Happily I manage to read English easily, otherwise I would use our frind Google!
    Have a nice day, dear Robbin and if you really want to come to visit the fantastic portuguese beaches, you just tell me and I’ll give you a bunch of tips.
    Xoxo

    • Reply
      Robyn
      September 11, 2013 at 1:16 pm

      Oh my gosh, Nina, I never thought of that! Thank you so much for the reminder.
      When I was making the comment, I was worried that it might not be Spanish but I’m knew you would forgive my silly mistake. I’m so excited to revisit your blog! And I will surely be in touch when I visit Portugal.
      Hope you’re having a great day, my friend.

  • Reply
    Bam's Kitchen
    September 11, 2013 at 7:12 pm

    Robin, gorgeous photos! I have never tried a Mexican stew with fruit but so see how that can work as many Asian flavours use fruit in their curries and then it balances out the heat with the sweet.

    • Reply
      Robyn
      September 12, 2013 at 7:35 am

      Thanks so much, Bam, I got lucky with these ones, lol. If you try it, I’d love to know what you think. I was so surprised the first time I tried this and it’s become one of my favourite dishes.

  • Reply
    Linda Primmer
    September 12, 2013 at 11:38 am

    Hi Robyn, what a delicious looking soup or stew. I have never heard of coconut flour.
    another wonderful recipe to try. Love the beautiful photos…Love you Robyn…xo Linda

    • Reply
      Robyn
      September 13, 2013 at 5:45 am

      They’re coming out with all kinds of healthier flours now, Linda. My cousin told me last night that she uses quinoa flour – hadn’t heard of that one.
      Thanks for your visit and kind words, my beautiful friend. Lots of love.

  • Reply
    SizzleandZoom
    September 13, 2013 at 10:33 pm

    I always make my chili with turkey and this is a wonderful change. It looks absolutely delicious.

  • Reply
    Deborah Warren
    October 4, 2013 at 11:10 pm

    Reallly LOVE this soup recipe. So glad you joined us on Foodie Friday Link Party. As a co-host, I want you to know that I pin, like, Google+ and twitter your link. Thanks for participating. I would love you to drop by my site at http://www.kneadedcreations. I look forward to reading your comments. Deb @ Kneaded Creations

  • Reply
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  • Reply
    Jamie H
    April 24, 2014 at 10:47 pm

    I’m definitely intrigued, and I love the pictures! I’m going to be featuring this recipe in my Cinco de Mayo roundup tomorrow, so thank you so much for sharing it at Saturday Dishes!

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  • Reply
    Maggie
    October 28, 2014 at 2:00 am

    What an interesting idea too add fruits to a stew and it sounds so flavorful! Well, it does not surprise me too much, because I used to cook an African dish called mango chicken (it was delicious by the way). I like the idea of combining fruits into savory dish. Think they will add a nice sweet and sour flavor. 🙂
    Maggie recently posted…Mom’s Best Braised Duck LegMy Profile

    • Reply
      Robyn
      October 28, 2014 at 6:27 am

      Hi Maggie,

      So funny you should say that because my dish this week is Moroccan Fruity Chicken Tangine. I love the addition of fruit to almost anything.

      Thanks so much for your visit and comments!
      Robyn recently posted…Tuesday TidbitsMy Profile

  • Reply
    Michelle @ The Complete Savorist
    October 31, 2014 at 1:15 pm

    Would you believe that I love it more because there if fruit in it? I totally do. I am huge fan of putting fruit in savory dishes.
    Michelle @ The Complete Savorist recently posted…Insalata di rucola con pera e prosciuttoMy Profile

  • Reply
    Michelle @ A Dish of Daily Life
    April 27, 2015 at 9:31 pm

    It looks great to me Robyn! I would have never have thought to put fruit in it, but I will try it because I trust you! 🙂 Thanks for sharing it with us at #FoodieFriDIY! Sending some foodie love your way!
    Michelle @ A Dish of Daily Life recently posted…Creamy Cajun Jambalaya PastaMy Profile

  • Reply
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