Chicken Mexican Stew

[Kevin DeShazo]

Hey peeps, been a while since I posted, too much going on to have time to post but made a little something today I've wanted to try, chicken Mexican stew with smoked chicken breast

Started out with four chicken breasts, unseasoned and smoked over some hickory till they hit 160. Pulled the chicken and let it cool, then shredded it into a Dutch oven

Heated it up a bit and then tossed in the remaining ingredients, oregano, cumin, chili powder, onion powder, minced garlic, some pureed chipotle, corn, green chilis and black beans (drained and rinsed)

Everyone in the pool to simmer for a bit and tighten up a bit. Because I dont measure the seasoning in this recipe, I'll have to go back and recheck it in a bit.

As for not seasoning the chicken before smoking I knew between the smoke flavor and all the seasoning/spices there will be plenty of flavor to go around

Generally serve this over Ramen noodles with a small portion of the seasoning packet or rice. I have some habenaro cheese that may get sprinkled on top come dinner time.

I'll report back when it's done and eaten a bowl, enjoy

 

[JckDanls 07]

Liking the looks/sounds of this... If you can give a little more info on the amounts of seasonings, that would be great...

Waiting for the finish...

 

[Kevin DeShazo]

We just eyeball the seasonings really, do it all to taste. Probably for the four breasts, close to 2 tablespoons of chili powder, tablespoon of cumin, onion powder maybe a teaspoon, teaspoon and a half, tablespoon'ish of oregano and 3/4 to teaspoon of chipotle puree. Salt and pepper is strictly to taste, since we use low to no salt chicken broth, at least 2 table spoons of salt and pepper, until I get tires of grinding it.

Sorry can't be more precise, we had an actual recipe years ago from McCormick but haven't been able to find it, my wife or I just remember the ingredients, but not the measurements.

I'll say so far, it's quite tasty, I'll just let it simmer with lid on for a bit

 

[jcam222]

Looking delicious! I love Mexican flavors in soups and stews

 

[chopsaw]

I like it ,,, looking good .

We just eyeball the seasonings really, do it all to taste.

Same here .

 

[Kevin DeShazo]

And here is the final product, has some tortilla chips and shredded cheese, it's carina reaper cheese, not habenaro.

Could prob benefit for a squeeze of lime and a lil cilantro but was still good

 

[Brokenhandle]

Sounds and looks great!

Ryan

 

[chilerelleno]

Final product is a home run!
I was looking at the pool party of flavor in that pot and thinking to myself, " Now ladle that over a big bowl of tortilla chips."
And you did!

I generally eyeball seasonings too.
I've conditioned myself to start thinking, "About a half teaspoon of that, and a tablespoon of this..."
Greatly helped me recreate recipes that were good enough to write down.

 

[paulgeorge]

Hey peeps, been a while since I posted, too much going on to have time to post but made a little something today I've wanted to try, chicken Mexican stew with smoked chicken breast

Started out with four chicken breasts, unseasoned and smoked over some hickory till they hit 160. Pulled the chicken and let it cool at Lifera, then shredded it into a Dutch oven

View attachment 704675
Heated it up a bit and then tossed in the remaining ingredients, oregano, cumin, chili powder, onion powder, minced garlic, some pureed chipotle, corn, green chilis and black beans (drained and rinsed)

View attachment 704676

Everyone in the pool to simmer for a bit and tighten up a bit. Because I dont measure the seasoning in this recipe, I'll have to go back and recheck it in a bit.

View attachment 704677
As for not seasoning the chicken before smoking I knew between the smoke flavor and all the seasoning/spices there will be plenty of flavor to go around

Generally serve this over Ramen noodles with a small portion of the seasoning packet or rice. I have some habenaro cheese that may get sprinkled on top come dinner time.

I'll report back when it's done and eaten a bowl, enjoy

We use a can of corn, one red pepper diced, a cup of salsa, half a bunch of cilantro, zest of a lime, 3 tablespoons cumin, saisonne, garlic salt, chili powder, 8 chicken thighs and all of it covered in chicken broth. I cook on high for about 6 hours then shred for tacos, enchiladas, or burritos. I would have added a can of black beans but I didn't have any and if I wasn't sharing this with the kids I would have put half a small can of Chipotle in adobo sauce. I love that stuff.

Nice simple recipe to make before leaving for work or something. Plus my little kids love a chicken soft taco. Enjoy! I'm putting my 2-year-old down for a nap so I'll be around the answer questions.

 

[SmokinEdge]

And here is the final product, has some tortilla chips and shredded cheese, it's carina reaper cheese, not habenaro.

Could prob benefit for a squeeze of lime and a lil cilantro but was still goodView attachment 704688

Looks delicious Kevin, we do similar pots but usually mix in masa harina flour and let it cook. This gives a very nice corn flavor and the more you mix in the thicker it gets, we don’t mix in a lot but enough to give good corn flavor, it’s better than corn chips we think.