Mexican Chicken Meatball Chili Stew Recipe
Course: Dinner | Cuisine: Mexican | Diet: Non-Vegetarian
Description:
This Mexican Chicken Meatball Chili Stew is sure to become a family favorite. The rich, savory stew is made by sautéing onions and tomatoes to release their flavors, followed by the addition of ingredients like cooked rajma (kidney beans), cumin, paprika, and pepper powder. The consistency is adjusted with a bit of water, and the dish is brought to life with flavorful, spiced chicken meatballs that cook slowly in the stew to absorb all the delicious flavors.
Ingredients:
For the Stew:
- 2 Onions, chopped
- 2 Tomatoes, chopped
- 1 Green zucchini, chopped
- 1-inch piece of Ginger, chopped
- 4 cloves Garlic, chopped
- 1 cup Rajma (large kidney beans), soaked overnight and cooked
- 1 tbsp Cumin powder (Jeera)
- 1 tbsp Paprika powder
- 1 tsp Black pepper powder
- Salt, to taste
- Oil, for sautéing
For the Chicken Meatballs:
- 200 grams Chicken, minced
- 2 Chipotle chillies/peppers (or dried red chilies)
- 1 tbsp Cumin powder (Jeera)
- 1 Onion, chopped
- Salt, to taste
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
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Start by boiling the chipotle chillies in water for about 20 minutes until they become soft. Let them cool, then drain the water. Remove the seeds and blend the chillies into a smooth paste using a mixer.
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Add the chili paste to the minced chicken along with cumin powder, chopped onion, and salt. Mix thoroughly and shape the mixture into medium-sized meatballs. Set aside.
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Heat a casserole or large pot with some oil. Add the chopped ginger and garlic, and sauté until they soften and release their aroma.
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Add the chopped onions and sauté until they become translucent and caramelized.
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Next, stir in the zucchini and cook until it becomes tender.
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Add the chopped tomatoes and a pinch of salt, then sauté until they soften.
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Add the cooked rajma (kidney beans), cumin powder, paprika powder, black pepper powder, and salt. Mix everything well and cook for a few minutes.
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Pour in about 1 cup of water to adjust the consistency and slow cook the stew until it thickens slightly.
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Gently drop the chicken meatballs into the stew and allow them to cook on medium heat for about 10 minutes. The slow cooking will help the flavors develop.
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Taste the stew and adjust the seasoning if needed. Stir well.
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Serve the Mexican Chicken Meatball Chili Stew warm, accompanied by toasted bread and Smoked Vegetarian Spanish Rice for a perfect meal.
Enjoy this hearty, flavorful dish that’s sure to impress your family and friends!
