Occasionally we try to be good. We try to watch what we’re eating for weight loss, for health reasons. Perhaps we’re even finding ourselves coming off a weekend of food sin and needing to get back on track. And typically that means having a dish that lacks flavor in some form or fashion.
Not so in this case!
This chicken fajita stew is bursting with flavor. It honestly does not lack anything (except a ridiculous amount of calories).
The seasoned chicken mixed with the peppers and onions with your favorite toppings makes this an incredible dish with tons of flavor that won’t leave you feeling guilty after. It’s even gluten-free!
Try our Chicken Noodle Soup recipe!
How To Make Chicken Fajita Stew
Using either a gas flame or an oven set to broil, roast one poblano pepper until it starts to blacken and blister. Turn it as needed making sure you have it blackened and blistered on all the sides. Once it’s fully blistered well, remove it from the heat.
Wrap the pepper in plastic wrap and set aside. Be mindful of the heat, it will be hot.
While the pepper begins to sweat and release its outer skin you can begin to prepare all your other vegetables and chicken.
Cut the chicken breasts into 1-inch strips and set aside.
Slice the onion and bell peppers into strips. You can use green peppers or any color of pepper for that matter. We decided to use red, orange, and yellow pepper to give the dish a bunch of color. Mince the garlic and set aside at this point as well.
At this point, the poblano has probably sweated enough to remove the outer skin.
Remove the plastic wrap and gently pull the skin away from the poblano. The skin should easily come off.
Remove all the skin and slice the poblano pepper in strips like the other peppers.
Heat a large pot to medium-high heat and add the oil. Season the chicken with half of the salt and pepper and add it to the pot.
Cook, turning as needed and brown on all sides. Once it’s browned sufficiently, remove the chicken to a bowl or plate and set aside.
Try our Vegetable Dumpling Soup recipe!
Add the peppers and onions to the pot with the remaining salt and pepper and saute until it begins to carmelize and is tender, approximately 4 to 7 minutes.
Add the taco seasoning and garlic to the pot and saute for approximately 1 minute until fragrant.
Add the chicken broth and scrape the bottom of the pan, loosening any bits. Add the chicken back to the pot.
Add the salsa. Bring to a boil then reduce to a simmer and allow to cook uncovered until the chicken is cooked through and the stew has thickened, approximately 30 minutes.
Remove the chicken from the pot and shred or chop to your desired preference (we shredded ours) and return it to the pot.
Making It Even Better
Serve this very delicious and healthy stew with everybody’s favorite toppings so each person can build their own bowl.
Some personal favorites of ours are jalapenos, cilantro, sour cream, shredded cheddar cheese, and broken up tortilla strips. We’ve even used chopped radishes, avocado, and black olives as well. It really comes down to personal taste.
You can also serve this up using lettuce wraps or even make some very tasty quesadillas with the mixture.
One thing is very certain, though. This dish has tons of flavor. It is delicious and it’s very waist-friendly. It’s also a perfect recipe if you’re following a gluten-free diet.
Give this a whirl, we are sure you will love this recipe!
Try our Split Pea Soup recipe!
Chicken Fajita Stew Recipe
Chicken Fajita Stew Recipe
- 2 tbsp Olive oil
- 1.5 lbs Chicken breasts boneless, skinless, cut into strips
- 1/2 tsp Salt or more, to taste
- 1/2 tsp Fresh ground pepper or more, to taste
- 3 Bell peppers various colors or your favorite, sliced
- 1 Onion large, sliced
- 6 cloves Garlic minced
- 1 tbsp Taco meat seasoning
- 1 Poblano pepper Blackened and skinned, chopped
- 1.5 cups Chicken broth
- 12 oz Salsa
- Roast the poblano pepper, blistering the skin over flame or on broil in the oven until it starts to blacken all over
- Remove poblano and wrap in plastic wrap to sweat. After approx. 15 minutes the skin will release, easily peeling off leaving you with roasted pepper. When cool, cut into slices
- Heat a large pot to medium-high heat and add the oil.
- Add chicken and season with half of your salt and pepper.
- Cook, turning until browned on all sides Approx. 5 minutes. Transfer to bowl or plate.
- Add poblano, bell pepper, and onion, season with remaining salt and pepper. Cook until tender and starting to carmelize, 5 to 7 minutes.
- Add garlic and taco seasoning and sautee for approx. 1 minute until fragrant.
- Add broth and deglaze pot, scraping any bits stuck to the bottom of your pot.
- Add chicken back to pot as well as any collected juices.
- Bring to a boil then reduce to a simmer and continue to cook uncovered until chicken is cooked through. Approx. 15-30 minutes depending on how the chicken was cut.
- Remove chicken from pot and chop or shred and return to pot.
- Season with additional salt and pepper to taste and serve.