Recipes, Uncategorized

Mexican spiced chicken stew over gluten free rotini

As part of my effort to compile all of my recipes this year (I started this effort in 2014), I will be blogging more of the magic food I create in my kitchen.  Please keep in mind some of these recipes may seem almost too simple…But that’s the joy of cooking-especially on week nights!  Creating simple, healthy, and tasty meals without having to really think!  Win WIN, right?

I think so!

Tonight I had approximately 40 minutes upon arriving home from work to create a tasty dish before piling the family in the car to attend my youngest Mover’s school production.  That’s plenty of time, right?  Even better, I was able to speed walk for 2 miles at an incline while this yummy goodness simmered!  Triple win!

Pic credit: tobreatheistowrite via google
Pic credit: tobreatheistowrite via google

On the menu was:

Mexican spiced chicken stew served over gluten free rotini pasta.  This is a great dish on a cold, damp, winter evening!

Top with crème fraiche, sour cream or yogurt!
Top with crème fraiche, sour cream or yogurt!

Here’s what you’ll need:

One package of boneless skinless chicken thighs (feel free to use white meat if you prefer, to me the dark meat has so much more flavor)

Four cups of vegetable stock, separated into three cups/one cup mixed with 2 teaspoons of cornstarch to thicken

One russet potato, peeled and cubed (sweet potato would be great too, I just didn’t have one!)

One white onion, diced

One large carrot, halved and chopped

3-4 sprigs of fresh thyme

2 bay leaves

2-3 teaspoons (to taste) of taco seasoning (I buy pre-made from my local mart)

2-3 teaspoons (to taste) of chili powder

Kosher salt and pepper to taste

Crème fraiche, sour cream, or yogurt and chives to garnish. (This helps cut the heat of the stew)

Here’s what to do:

Take a Dutch oven or soup pot and drizzle with extra virgin olive oil, and heat over medium-high heat

Add your chicken, and season with salt, pepper, thyme, bay leaves, taco seasoning and chili powder.  Sauté until cooked through, and add your three cups of stock and vegetables.  Mix well, and add your additional one cup of stock that has been mixed with cornstarch.  Bring the stew to a boil.

As the stew cooks, you will need to continually taste and season accordingly!

Reduce the heat to a simmer, and let simmer for 20 minutes or until the vegetables are soft.

I served over gluten free rotini pasta cooked according to the package instructions, but this dish could definitely be served on it’s own.


Question!  What are some of your favorite weekend night meals? How do you balance work, kids, and healthy cooking?

❤ Michelle


12 thoughts on “Mexican spiced chicken stew over gluten free rotini”

  1. You’re seriously the coolest and most talented chef ever!! Love your recipes!! Love your passion for food!!
    Some of my fave weekend meals? For some reason, I LOVE making pasta salad Saturday night! 🙂 Lots of diced peppers and pickles, carrots and tomatoes, vegan cheeses, etc. It’s fun!!
    You’re the best! Have a fun weekend!!! XOXO


  2. I do all the planning and my hubs does most of the cooking. So I try to keep it simple and healthy. Cooking Light has been my go to for years. Some hits, a few misses…but for the most part we’ve been pretty lucky! I usually plan one pasta, a stir fry, and something with chicken. I also try a new recipe every week.

    Liked by 1 person

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