Spicy Chicken Stew Recipe
Spicy Chicken Stew Recipe photo by Taste of Home

Spicy Chicken Stew Recipe

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Time saving tip--purchase boneless skinless chicken thighs.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 2 teaspoons minced garlic
  • 2 tablespoons olive oil
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1 cup lime-garlic salsa
  • 1 teaspoon ground cumin
  • 1/3 cup minced fresh cilantro
  • Sour cream, optional

Nutritional Facts

1-1/2 cups equals 344 calories, 16 g fat (3 g saturated fat), 92 mg cholesterol, 645 mg sodium, 19 g carbohydrate, 3 g fiber, 29 g protein.


  1. In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer for 15 minutes or until chicken is no longer pink. Stir in cilantro. Top with sour cream if desired. Yield: 6 servings.
Originally published as Spicy Chicken Stew in Weeknight Cooking Made Easy Annual 2005, p90

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Reviewed Oct. 25, 2010

"Very good. Used chicken thighs browned and simmered with the garlic; served with sour cream, corn muffins with cilantro butter. Will make again!"

Reviewed Oct. 4, 2010

"I made this at DH's request. It was pretty good. I used 3 boneless, skinless chicken breasts, added 2 sliced carrots and used regular salsa rather than try to find "lime garlic salsa". I didn't have and cilantro, so I ommitted that. All in all very good, quick, and easy! Even my 15 month old liked it! I served with warm rolls."

Reviewed Nov. 7, 2009

"Very easy and delicious!"

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