Best 10 Spicy Chicken Stew Cooking Light Recipes

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Are you searching for a delectable and spicy chicken stew recipe that is both flavorful and waistline-friendly? Look no further! We've handpicked a collection of tantalizing recipes designed to satisfy your cravings for heat and spice, all while keeping your health in mind. From classic preparations to modern fusion dishes, our carefully curated list offers a range of options to suit every palate and cooking skill level. So, prepare to embark on a culinary journey filled with fiery flavors and wholesome ingredients as we explore the art of creating the perfect spicy chicken stew.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHICKEN STEW



Spicy Chicken Stew image

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make-just round out the meal with a fresh tossed salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
2 teaspoons minced garlic
2 tablespoons olive oil
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 cup lime-garlic salsa
1 teaspoon ground cumin
1/3 cup minced fresh cilantro
Sour cream, optional

Steps:

  • In a Dutch oven, cook chicken and garlic in oil for 5 minutes. Stir in the beans, tomatoes, salsa and cumin. Cover and simmer until chicken is no longer pink, about 15 minutes. Stir in cilantro. Top with sour cream if desired.

Nutrition Facts : Calories 359 calories, Fat 17g fat (4g saturated fat), Cholesterol 101mg cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

SLOW-COOKER SPICY CHICKEN STEW



Slow-Cooker Spicy Chicken Stew image

Old El Paso™ salsa provides a flavorful addition to this spicy chicken stew that's made using corn, Progresso™ broth and corn tortillas - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h30m

Yield 6

Number Of Ingredients 15

2 baking potatoes (about 1 1/2 lb), peeled, cut into chunks (3 1/3 cups)
1 box (9 oz) frozen corn, thawed
2 medium carrots, cut into chunks (1 cup)
2 stalks celery, chopped (2/3 cup)
1 medium onion, cut into 1/2-inch-thick slices
2 cloves garlic, finely chopped
1 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon freshly ground pepper
1 lb boneless skinless chicken breasts
1/2 lb boneless skinless chicken thighs
2 1/2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
4 soft corn tortillas (6 inch), cut into strips
Chopped fresh cilantro, if desired

Steps:

  • Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix potatoes, corn, carrots, celery, onion and garlic. Stir in salsa, cumin, chili powder and pepper. Place chicken on top of vegetable mixture. Pour broth over ingredients.
  • Cover; cook on High heat setting 4 hours.
  • Remove chicken from slow cooker to plate. Shred using 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with cilantro.

Nutrition Facts : Calories 370, Carbohydrate 49 g, Fiber 6 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg

SPICY CHICKEN & BEAN STEW



Spicy chicken & bean stew image

This hearty, satisfying one-pot is low fat and easy on the washing up

Provided by Good Food team

Categories     Dinner, Main course

Time 1h35m

Yield Serves 6

Number Of Ingredients 12

1¼ kg chicken thighs and drumsticks (approx. weight, we used a 1.23kg mixed pack)
1 tbsp olive oil
2 onions, sliced
1 garlic clove, crushed
2 red chillies, deseeded and chopped
250g frozen peppers, defrosted
400g can chopped tomatoes
420g can kidney beans in chilli sauce
2 x 400g cans butter beans, drained
400ml hot chicken stock
small bunch coriander, chopped
150ml pot soured cream and crusty bread, to serve

Steps:

  • Pull the skin off the chicken and discard. Heat the oil in a large casserole dish, brown the chicken all over, then remove with a slotted spoon. Tip in the onions, garlic and chillies, then fry for 5 mins until starting to soften and turn golden.
  • Add the peppers, tomatoes, beans and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 mins, until the chicken is cooked through and tender.
  • Stir through the coriander and serve with soured cream and crusty bread.

Nutrition Facts : Calories 366 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 38 grams protein, Sodium 2.45 milligram of sodium

SPICY CHICKEN STEW (COOKING LIGHT)



SPICY CHICKEN STEW (COOKING LIGHT) image

Categories     Chicken

Yield 6

Number Of Ingredients 15

2 baking potatoes (about 1 1/2 pounds), peeled and cut into chunks (3 1/3 cups)
1 (10-ounce) package frozen whole-kernel corn
2 celery stalks, chopped $
2 carrots, peeled and cut into chunks (1 cup)
1 onion, cut into 1/2-inch-thick slices
2 garlic cloves, minced
1 cup bottled salsa
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast
4 skinless, boneless chicken thighs (about 10.5 ounces)
2 1/2 cups fat-free, lower-sodium chicken broth
4 (6-inch) fresh corn tortillas, cut into strips
Chopped fresh parsley (optional)

Steps:

  • 1. Place first 6 ingredients in an electric slow cooker. Stir in salsa and next 3 ingredients (through pepper). Place chicken on top of vegetables, and add broth. Cover and cook on HIGH for 4 hours. 2. Remove chicken from slow cooker; shred with 2 forks. Return chicken to slow cooker. Stir tortilla strips into stew. Garnish with parsley, if desired.

SPICY CHICKEN AND ALMOND STEW



Spicy Chicken and Almond Stew image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 skinless, boneless chicken breasts, cut into 1-inch chunks (about 11/2 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 sweet potato, peeled and cut into 1-inch chunks
1 apple, cut into 1-inch chunks
3/4 teaspoon cayenne pepper
3 cups chicken broth
6 cups chopped kale
1 large tomato, chopped
1/2 cup almond butter
1/2 cup fresh cilantro

Steps:

  • Season the chicken with 1 teaspoon salt and a couple turns of black pepper. Heat a Dutch oven over medium-high heat. When hot, pour in 2 tablespoons vegetable oil. Add the chicken and cook, turning often, until brown on all sides, about 6 minutes; transfer to a bowl and set aside.
  • Add the remaining 1 tablespoon vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt. Cook until the onion is softened, about 5 minutes. Add the sweet potato, apple, cayenne, chicken broth and 3 cups water; bring to a simmer. Stir in the kale, tomato and almond butter and simmer until the vegetables are tender, 10 to 15 minutes.
  • Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve topped with the cilantro.

SPICY CHICKEN AND PUMPKIN STEW



Spicy Chicken and Pumpkin Stew image

Make and share this Spicy Chicken and Pumpkin Stew recipe from Food.com.

Provided by chelseas

Categories     Stew

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 15

1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil, divided
4 cups sliced onions
1 cup chopped red bell pepper
1 tablespoon minced peeled fresh ginger
1 tablespoon minced seeded jalapeno pepper
2 teaspoons curry powder
4 garlic cloves, minced
6 cups cubed fresh pumpkin or 6 cups other winter squash, peeled
1 cup water
1 (14 ounce) can light coconut milk
1/4 cup chopped cilantro
5 cups hot cooked rice

Steps:

  • Sprinkle chicken with salt and pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken and sauté for 8 minutes or until browned. Remove chicken from pot and repeat procedure with 1 teaspoon oil and remaining chicken; set aside.
  • Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients; sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil.
  • Reduce heat and simmer 30 minutes or until pumpkin is tender.
  • Return chicken to pan; cook 10 minutes.
  • Stir in cilantro.
  • Serve over rice.

Nutrition Facts : Calories 260.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 39.5, Sodium 164.7, Carbohydrate 39.3, Fiber 2, Sugar 4.4, Protein 19.5

SPICY CHICKEN STEW



Spicy Chicken Stew image

I usually eyeball all the ingredients in this stew, add more spices if you like your stew really spicy.

Provided by Poutine

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3 boneless skinless chicken breasts, diced into bite-size pieces (can also use leftover chicken)
2 teaspoons oil
1 onion, diced
2 garlic cloves, diced
1 teaspoon dried ginger
1 teaspoon cinnamon
1 teaspoon curry powder
1 teaspoon cumin
2 (28 ounce) cans tomatoes, diced (I like to lightly mashed mine before adding to stew)
1 cup chicken broth
2 teaspoons sugar
3/4 cup cauliflower floret
3/4 cup green beans, cut into pieces
2 potatoes, diced
1 (19 ounce) can chickpeas, drained
salt and pepper, to taste

Steps:

  • Heat oil in a large pot, sauté onions for 2 minutes.
  • Add garlic and stir in cinnamon, ginger, curry powder and cumin. cook and stir for 2 minutes.
  • Add chicken pieces and cook until all sides are lightly brown.
  • Add can tomatoes, chicken broth, sugar, cauliflower, potatoes, green beans, chickpeas and salt and pepper to taste.
  • Bring to a boil and then simmer covered on medium-low heat for at least 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 322.5, Fat 5.1, SaturatedFat 0.8, Cholesterol 37.8, Sodium 485.5, Carbohydrate 49.1, Fiber 10.1, Sugar 10.6, Protein 22.5

LATIN-INSPIRED SPICY CREAM CHICKEN STEW



Latin-Inspired Spicy Cream Chicken Stew image

My old roommate, who was Latino, gave me this recipe about 8 years ago. Recently I was cleaning out a cookbook and found the recipe tucked away. This is extremely delicious. I don't know what it was called, she just said it was something her mom used to make when she was younger. Depending on how spicy you like it, you omit or ramp up any variety of hot spices you like. This is great served over rice with shredded cheese and sour cream -- or even with corn bread. It is really versatile.

Provided by MSHELLZ2U

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h25m

Yield 8

Number Of Ingredients 11

6 skinless, boneless chicken breast halves
3 (14.5 ounce) cans diced tomatoes
1 (16 ounce) jar green salsa
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15.25 ounce) can whole kernel corn, drained
1 (1.25 ounce) package taco seasoning
1 tablespoon chopped fresh cilantro
2 teaspoons ground red chile pepper, or to taste
1 teaspoon ground cumin
½ cup cream cheese, softened

Steps:

  • Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
  • For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 37 g, Cholesterol 61.6 mg, Fat 7.9 g, Fiber 7.7 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 1301.8 mg, Sugar 8.2 g

MOM'S SPICY CHICKEN TOMATO STEW



Mom's Spicy Chicken Tomato Stew image

My mother's recipe, I've never had another chicken stew like it! Overflowing with chicken, tomato, and chili flavor! Great with grilled cheese sandwiches on a winter day.

Provided by Kariz0rz

Time 1h20m

Yield 10

Number Of Ingredients 9

2 pounds bone-in, skin-on chicken thighs
4 cups water, or as needed to cover
6 medium potatoes, peeled and cubed, or more to taste
2 (14.5 ounce) cans diced tomatoes, undrained
1 small white onion, chopped, or to taste
1 tablespoon chili powder, or more to taste
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
2 (14.5 ounce) cans cream-style corn

Steps:

  • Arrange chicken in a single layer in the bottom of a large Dutch oven. Add water to cover and bring to a boil. Lower heat and simmer until no longer pink at the bone and the juices run clear, 20 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Use a slotted spoon to remove chicken to a plate to cool; leave cooking liquid in the pot. When cool enough to handle, remove and discard chicken skin and bones. Shred meat and set aside.
  • Add potatoes, diced tomatoes, onion, chili powder, salt, and pepper to the pot. Cook until potatoes are tender, 20 to 25 minutes.
  • Add corn and shredded chicken to stew. Cook until heated through, 5 to 10 minutes. Taste and adjust seasonings. Simmer for another 10 to 15 minutes before serving.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 41 g, Cholesterol 51.1 mg, Fat 9.6 g, Fiber 4.9 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 653.5 mg, Sugar 6 g

SPICY CHICKEN STEW RECIPE



Spicy Chicken Stew Recipe image

This Spicy Chicken Stew recipe is so easy to make and tastes amazing. It has just the right amount of kick, and I love that you can make it in the slow cooker.

Provided by Camille Beckstrand

Categories     Main Course

Time 4h15m

Number Of Ingredients 15

3 ⅓ cups potatoes (peeled and cubed)
10 ounces sweet corn (frozen)
2 stalks celery (chopped)
2 carrots (peeled and diced)
1 onion (sliced)
2 cloves garlic (minced)
12.5 ounces salsa
2 teaspoons kosher salt
1 ½ teaspoons cumin
1 teaspoon chile powder
½ teaspoon black pepper
1 boneless chicken breast
4 boneless chicken thighs
2 ½ cups chicken broth
4 (6 inch) corn tortillas (cut into strips)

Steps:

  • Place potatoes, corn, celery, carrots, onion and garlic in slow cooker. Stir in salsa, salt, cumin, chile powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken.
  • Place lid on slow cooker and cook on high for 4 hours.
  • Transfer chicken to a plate and shred with 2 forks into bite-sized chunks. Return to slow cooker.
  • Mix in tortilla strips into stew and serve warm.

Nutrition Facts : Calories 389 kcal, Carbohydrate 40 g, Protein 26 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1691 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

Tips:

  • Use a variety of spices: This recipe calls for a blend of paprika, cumin, chili powder, and garlic powder. Feel free to experiment with other spices that you enjoy, such as cayenne pepper, curry powder, or ginger.
  • Don't be afraid to adjust the heat level: If you like your food spicy, add more chili powder or cayenne pepper. If you prefer a milder dish, reduce the amount of these spices.
  • Use a good quality chicken broth: The broth is an important part of this stew, so it's important to use a good quality broth that has a rich flavor. You can use homemade chicken broth or a store-bought broth.
  • Simmer the stew for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the stew, the more flavorful it will be.
  • Serve the stew with your favorite toppings: Some popular toppings for chicken stew include sour cream, shredded cheese, diced avocado, or chopped cilantro.

Conclusion:

This spicy chicken stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With its bold flavors and customizable heat level, this stew is sure to please everyone at the table.

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