Easy Pico de Gallo Chicken Stew

So this isn't the prettiest looking recipe I've ever posted, but it's easy and tasty, and I've noticed an increasing interest in easier recipes for busy schedules. (Slow cooker instructions are included.)

I call it Pico de Gallo Chicken Stew because it features all the ingredients of a basic pico de gallo - tomatoes, onions, chilies, cilantro and lime juice.

I like to serve it over steamed rice, or with warmed tortillas or crusty bread on the side. 

Some fresh fruit or a quick garden salad on the side are always a good idea. A little bit of jarred salsa mixed with a splash of vinegar or added lime or lemon juice, olive oil, and just a pinch of salt, pepper and sugar (to round out the acid) makes a quick and delicious dressing for your salad that goes perfectly with the meal.

Easy Pico de Gallo Chicken Stew
Serves 4 to 5

Slow cooker instructions included at end.

- 1 Tablespoon oil
- 1/2 medium onion, cut into 1/4" strips
- 1/2 medium bell pepper, cored, seeded and cut into 1/4" strips
- 4 cloves garlic, peeled and gently crushed
- 1 or 2 hot green chilies of your choice (optional. I used jalapeños)
- 1/3 cup chopped cilantro
- 1 teaspoon cumin (optional)
- 1 teaspoon achiote or azafran (optional)
- 3 pounds bone-in skinless chicken drums/thighs (or you could use about 2 pounds chicken tenders)
- 15 oz. canned tomatoes
- 2 cups unsalted chicken stock (or 1 3/4 cups water)
- the juice of 1 medium lime
- 2 to 2.5 teaspoons kosher salt
- 1 teaspoon sugar

- chopped green onions and fresh cilantro for garnish when serving


1) In a 4 or 5 quart Dutch oven or similar pot, bring the oil up to medium high heat and saute the onions, peppers, chilies, cilantro and garlic until the onions start to turntransluction translucent. (about 3 minutes).

2) Add in rest of ingredients, turn the heat up to high and bring to a boil for a minute (should take 5 to 7 minutes).

3) Give the stew 2 or 3 gentle stirs, lower the heat to medium low, and simmer for 40 minutes with lid on askew. Stir occasionally to make sure everything cooks evenly.

4) Uncover the pot, turn the heat up to slightly higher than medium, and gently boil and reduce the stew for 15 minutes, stirring once or twice during the process. Adjust seasoning if needed and continue to boil gently for another 5 minutes.


Throw everything into the slow cooker except for the oil, reducing the liquid to 1.5 cups chicken stock, stir to distribute all ingredients evenly, and cook on low setting for 7 to 8 hours, stirring to redistribute the ingredients 2 or 3 times during the process if your schedule permits. If not, don't worry about it.

If you can saute the veg before throwing it into the crock pot, it adds a nice depth of flavor to your stew, but it'll still be yummy if you can't. :)

Check and adjust seasoning an hour before it's done.

Enjoy. :)


Full cooking album HERE.



Popular Posts