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Here’s a quick dish that I used to make on the stove, which I’ve converted for the Thermomix.  It’s a versatile dish that can be eaten on its own or in a salad.  The spice mix provides those yummy Mexican flavours.

Mexican Chicken StewServes 4-6


1 large onion, peeled and quartered

2 cloves garlic, peeled

15g vegetable oil

1/2 tsp cayenne pepper

1 tsp dried oregano

2 tsp smoked paprika

11/2 tbsp dried cumin

400g can diced tomatoes

600g chicken breast, cut into 3cm pieces

Salt and pepper to season

425g can cannellini beans, drained and rinsed

400-425g can sweet corn, drained


1. Put onion and garlic in the Thermomix and chop for 3 seconds/Speed 5

2. Scrape down the sides of the bowl, add oil, cayenne pepper, oregano, paprika and cumin and sauté with the measuring cup (MC) off for 3 minutes/Varoma/Speed 1

3. Add tomatoes, chicken, salt and pepper and cook with the MC half off for 15 minutes/100C/Reverse/Speed soft

4. Add beans and sweet corn and cook with the MC half off for 5 minutes/Varoma/Reverse/Speed soft

Servicing Suggestions

Serve with cauliflower rice, steamed rice or wrap in a tortilla

Alternatively, make it into a salad and add guacamole, salsa and grated cheese