Mexican Chicken Stew with Vegetables

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare tomatoes, onion, garlic, and serrano peppers, removing the stem from the peppers.
   ≈1:06
2. 2
   Dice all vegetables finely: remove seeds from bell peppers and cut into small pieces, slice onions thinly, and prepare carrots and broccoli.
   ≈1:20
3. 3
   Cut chicken breasts into strips.
   ≈3:09
4. 4
   Heat oil in a large pan and add the chicken strips. Season with black pepper and salt, cooking until golden brown.
   ≈3:34
5. 5
   Once the chicken begins to brown, add all the diced vegetables and let them simmer together until everything is tender and the flavors meld.
   ≈4:09
6. 6
   Prepare the sauce by blending tomatoes, serrano peppers, onion, and garlic with salt and water until smooth.
   ≈4:52
7. 7
   Pour the blended sauce into the stew and bring to a boil with water, allowing the flavors to fully develop. Taste and adjust seasoning as needed.
   ≈5:11
8. 8
   Cook until the desired consistency is reached. Keep it thicker for tacos, or leave more liquid if you prefer a soupier stew.
   ≈5:52
9. 9
   Serve hot with warm tortillas, quesadillas, or rice.
   ≈6:21