Mexican Paleo Chicken Stew


Paleo Mexican Chicken Stew

Per serving aim:
36.8g protein
21g carbs (8.4g of sugars max)
21g fat
6g fiber
420 cals

Per serving actual:
39g protein
18g carbs (14g of sugar)
12g fat
4g fiber
381 cals


4 Skinless Chicken Breast Fillets (480g)
2 Red Onions
3 Garlic Cloves, Finely Chopped
1 Tsp Chipotle Paste
1 Tbsp Olive Oil
2 cans (400g each) chopped tomatoes
Few coriander leaves

Serves: 3


Heat oil in medium pan, add chopped onion (say 2/3rds) and cook for 5 minutes until softened and starting to turn golden, adding garlic in the final minute. Stir in chipotle paste and tomatoes. Add the chiciken and spoon over the sauce, simmer gently for 20 minutes until chicken is cooked.
Remove the chicken and shred with 2 forks, then stir back into the sauce. Scatter with red onion and coriander. Serve with the remaining onion and tortillas or rice.


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3 thoughts on “Mexican Paleo Chicken Stew

  1. Admin says:

    Really enjoyed this recipe, slightly modified from the original by removing some sugar from the ingredients and adding more tomatoes. Taken from BBC GoodFood (40 Healthy Recipes – Free with Feb 2013 Issue).

  2. […] came the special new exciting recipe to my new adjusting pallette. Mexican Paleo Chicken Stew… it was damn […]

  3. Charl says:

    Reblogged this on Cooking With Charl and commented:
    chipotle chicken stew đŸ™‚


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