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Tex Mex chicken stew


  • Heat a thin layer of oil in a large heavy-bottomed pan and brown the chicken all over, covered. Remove.
  • Then add a little more oil to the pan, if needed, and gently sauté the red onion, capsicums, chillies and garlic until crisp-tender, scraping the bottom of the pan and stirring as you do so.
  • Add the tomatoes, chilli paste, stock, seasonings, red kidney beans and 1 heaped tbsp chopped oregano. Stir well and return the chicken to the pan, burying it in the sauce a little. Then cover, turn the heat down and simmer for about 20 mins, turning every now and then. Taste the sauce for seasoning.
  • Serve the stew with a sprinkling of chopped oregano over the top and steamed rice or your favourite potato dish on the side.


  • vegetable oil
  • 1 chicken, portioned into 10 pieces
  • 1 large red onion, cut into wedges
  • 1 each green & yellow capsicum, cored, seeded & sliced
  • 2 long red chillies, seeded & finely sliced
  • 2 garlic cloves, crushed
  • 2 cans diced tomatoes
  • 1 tbsp chilli paste (optional)
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 can red kidney beans, drained & rinsed well
  • 3 tbsp finely chopped fresh oregano

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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