Mexican Chicken and Mushroom Stew

Name: Mexican Chicken and Mushroom Stew
Total time: 55 min
Ingredients: 400 g White Button Mushrooms; 8 Chicken Thigh Fillets (about 1.5kg); ¼ cup Plain flour; 2 tbsp Olive Oil; 1 Brown onion - finely chopped; 40 g Packet of Fajita Seasoning (Or make your own with Smoked Paprika, Onion Powder, Garlic Powder, Cumin & Cayenne Pepper); 1 Capsicum - diced; 1 Tin of crushed tomatoes - 400g; 1 cup Chicken stock; 2 Limes - Cut into wedges; 1 tbsp Jalapenos (from jar), drained; ½ Fresh coriander; 1 cup Sour Cream

australianmushroomgrowers.com.au

Warm up this winter with a spicy Mexican chicken and mushroom stew, with fall apart chicken and the mushrooms are bursting with flavour.

View full recipe on australianmushroomgrowers.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushroomgrowers.com.au.

Share this recipe:

Cooking tools:

Dutch oven
Stove
Plate
Chef's knife
Cutting board
Wooden spoon

Ingredients

400 g White Button Mushrooms
8 Chicken Thigh Fillets (about 1.5kg)
¼ cup Plain flour
2 tbsp Olive Oil
1 Brown onion - finely chopped
40 g Packet of Fajita Seasoning (Or make your own with Smoked Paprika, Onion Powder, Garlic Powder, Cumin & Cayenne Pepper)
1 Capsicum - diced
1 Tin of crushed tomatoes - 400g
1 cup Chicken stock
2 Limes - Cut into wedges
1 tbsp Jalapenos (from jar), drained
½ Fresh coriander
1 cup Sour Cream