Few meals feel as comforting as a pot of tender chicken simmering in a rich tomato sauce with soft potatoes and vegetables. This homestyle Mexican-inspired chicken stew is packed with flavor from roasted tomatoes, fresh herbs, and warm spices. It’s the kind of meal that fills your kitchen with wonderful aromas and brings everyone to the table. Serve it with warm tortillas and enjoy every delicious bite!

Description

This hearty chicken and potato stew combines juicy chicken pieces, roasted tomatoes, colorful vegetables, and a lightly thickened sauce that is perfect for scooping up with fresh tortillas. The roasted vegetables add depth and richness, while the potatoes absorb all the savory flavors as they cook.

Ingredients (2–3 Servings)

• 1½ lbs (700 g) bone-in chicken pieces (drumsticks, thighs, or a mix)
• 4 Roma tomatoes
• 1 jalapeño pepper, roasted (optional)
• 3 garlic cloves
• ½ tsp ground cumin
• ½ tsp black pepper
• ½ tsp dried oregano
• 1 tsp chicken bouillon powder
• 2 tbsp vegetable oil
• 1 small onion, sliced
• 1 small carrot, diced
• 1 celery stalk, diced
• ½ bell pepper, diced
• 1 tbsp all-purpose flour
• 2 cups chicken broth
• 1 large potato, peeled and cubed
• 1 tsp salt, or to taste
• Small handful fresh cilantro

Instructions

Roast the tomatoes and jalapeño in a dry skillet or under a broiler until lightly charred on all sides. Allow them to cool slightly.

Blend the roasted tomatoes, jalapeño, garlic, cumin, black pepper, oregano, chicken bouillon, cilantro, and ½ cup of water until slightly chunky. Avoid blending completely smooth to maintain a rustic texture.

Heat the vegetable oil in a large pot over medium-high heat. Add the chicken pieces and brown them for about 3–4 minutes per side. Remove the chicken and set aside.

In the same pot, add the onion, carrot, celery, and bell pepper. Cook for 4–5 minutes until softened and fragrant.

Sprinkle the flour over the vegetables and stir continuously for about 1 minute to remove the raw flour taste.

Return the chicken to the pot. Pour in the tomato mixture and chicken broth. Stir well to combine.

Bring the stew to a gentle simmer, cover, and cook for 20 minutes.

Season with salt and add the cubed potatoes. Continue simmering for another 15 minutes, or until the potatoes are fork-tender and the chicken is fully cooked.

Taste and adjust seasoning if needed. If the sauce becomes too thick, add a splash of additional broth.

Serve hot with warm corn tortillas, rice, or crusty bread.

Notes & Tips

• Roasting the tomatoes creates a deeper, richer flavor than using raw tomatoes.
• For a spicier stew, add an extra jalapeño or leave the seeds intact.
• Yukon Gold potatoes hold their shape particularly well in this recipe.
• The stew tastes even better the next day after the flavors have blended together.
• Warm tortillas with a little butter make an excellent accompaniment.

If you make this recipe, share your favorite side dish or topping in the comments. It’s always fun to see how everyone makes a family-style recipe their own!