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A blue bowl of chicken fajita stew
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Chicken Fajita Stew Recipe

A very flavorful waist friendly stew that is gluten-free. Serve with your favorite toppings!
Prep Time45 mins
Cook Time1 hr
Course: Main
Cuisine: Mexican
Keyword: avocado, chicken, cilantro, horseradish
Servings: 4
Calories: 338kcal


  • 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.


Calories: 338kcal | Carbohydrates: 17g | Protein: 40g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 1467mg | Potassium: 1241mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3422IU | Vitamin C: 151mg | Calcium: 63mg | Iron: 2mg