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Mexican Chicken Guisada – Spiced Stew

Prep time: 20 mins Cooking time: 30 mins Makes 5 portions


  • 300g passata
  • 250g mix-coloured bell peppers, (yellow, red, green) seeded and chopped
  • 200g chopped white potatoes
  • 200g cooked rice
  • 150g onions, chopped
  • 100g sweet corns
  • 150ml chicken stock
  • 80g finely diced chicken
  • 3 tablespoons chopped fresh coriander
  • 1 teaspoon garlic puree
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ smoked paprika
  • ¼ ground black pepper


  1. In a non-stick large casserole, place all the ingredients together over medium heat.
  2. Cover with a lid and leave to simmer gently until the chicken and the vegetables are cooked (about 30 min). Stir occasionally to make sure the vegetables don’t stick to the pan.
  3. Once cooked, transfer the preparation in a food processor and process until you get the right consistency, add water if necessary.