Chicken Stew

Chef: Richard Fletcher

Ethnic: Mexican
Main Ingredient: chicken
Categories: Stew
Meal Type: Dinner
Food Type: Non vegetarian
Servings: 3
Prep Time:10 minutes
Cook Time:45

I love dishes where I can cook the meal inside of the oven. This is one of these dishes. It ’s very healthy and tasty to boot.

Saucedice all

  • 1 bar (1.55 oz) Candies, milk chocolate, with almonds
  • 1 tsp fresh Ginger 
  • 5 medium Tomatillos
  • 1 teaspoon salt
  • 1 whole lemon
  • 1 whole chipotle peppers in adobo sauce
  • whole jalapeno Pepper
  • 1/8  cup cilantro
  • 1 whole lemon
  • 1 tbsp cumin seed 
  • 1 tbsp fenugreek seed 
  • 1 tablespoon onion
  • 1/2 cup water
  • 1 tbsp kahlua


  • 1 piece whole Mushrooms, portabella, raw
  • 1 large Squash, zucchini, baby, raw
  • 1 cup red pepper 
  • 1 potato large (3 to 4-1/4" dia) Potatoes


  • 3 breast, bone removed chicken breast


Preheat oven to 375


Heat up small pan and toast the seeds for a few minutes with any oil. Do not burn the seeds. The fenugreek seed will turn bitter if you burn them. Juice the lemon. Add all ingredients into the blender. Blend until smooth. 


Dice all the vegetables.
Place the chicken breast in a glass baking pan. Add the vegetables. Pour the sauce over the vegetables. Cover the baking pan.
Cook for 45 minutes.

Nutritional information
Nutrition Facts
Serving Size 1 chicken Stew
Servings Per Batch 3
Amount Per Serving
Calories436 Calories from Fat 3
% Daily Value *
Total Fat 15g23%
Saturated Fat 5g26%
Monounsaturated Fat 5g
Polyunsaturated Fat 3g
Trans Fat 0g
Cholesterol 85g28%
Sodium 888mg37%
Potassium 1256mg36%
Total Carbohydrate 41g14%
Dietary Fiber 8g 31%
Sugars 14g
Protein 37g 73%
Vitamin A 36%
Vitamin C 182%
Calcium 10%
Iron 5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.