Chocolate Mexican stew

Chocolate Mexican stew


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About this recipe: Spicy and sweet stew in Mexican style. Great for midweek dinner. Packed full of flavour, quick and comforting.


Serves: 4 

  • 200g farfalle or fusilli pasta
  • 2 tablespoons vegetable oil
  • 1 clove garlic, chopped
  • 1/2 tin crushed tomatoes
  • 1 chicken breast half, cubed
  • 3/4 cup vegetable bouillon
  • 1/2 teaspoon crushed chili pepper flakes
  • 1/2 teaspoon cinnamon
  • 2 squares bitter chocolate
  • 1/3 tin kidney beans
  • 2 tablespoons sweetcorn, minced
  • salt to taste
  • 1 lemon, juiced
  • 1/2 bunch chopped fresh parsley

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Bring a pot of salted water to the boil, cook pasta until al dente. Drain.
  2. In a saucepan, heat the oil and saute garlic. Stir in crushed tomatoes and simmer until thickened. Add chicken, bouillon, chili, cinnamon and salt, mix well, cover and simmer for 5 minutes.
  3. Add chocolate squares, stir until melted. Mix in 1/2 beans and minced sweetcorn. Simmer until liquid evaporates and the stew thickens. Season with lemon juice to taste. Serve over pasta, garnished with the remaining beans and parsley.

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