Exotic Mexican Mango-Chipotle Chicken Stew

Ingredients

Protein & Produce

• 3 lbs chicken thighs (bone-in for best flavor)

• 2 ripe mangoes, diced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 4 garlic cloves, minced

• 1 cup cherry tomatoes, halved

• 1 cup diced pineapple (optional but recommended for exotic sweetness)

• 1–2 chipotle peppers in adobo, chopped

• 1 tbsp adobo sauce from the can

• 1 tbsp fresh ginger, grated

• ½ cup fresh cilantro, chopped

• Juice of 2 limes

Broth & Spices

• 1 ½ cups chicken broth

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp oregano

• ½ tsp cinnamon (adds exotic depth)

• Salt & pepper to taste

• 2 tbsp olive oil

Instructions

1. Preheat & Sear 

1. Preheat your Nuti-Stahl 7 Qt on medium heat for 3 minutes.

2. Add olive oil.

3. Sear the chicken thighs on both sides until lightly browned (about 4 minutes per side).

4. Remove chicken and set aside.

2. Build Aromatic Base

1. Add onions, garlic, and ginger to the pot.

2. Sauté until fragrant.

3. Stir in bell peppers, cherry tomatoes, and chipotle peppers.

3. Add Fruits & Spices

1. Add diced mangoes and pineapple.

2. Sprinkle in cumin, smoked paprika, oregano, and cinnamon.

3. Mix to coat everything evenly.

4. Combine & Simmer

1. Return chicken to the pot.

2. Pour in chicken broth and adobo sauce.

3. Cover with the Nuti-Stahl lid to allow the vapor seal to form.

4. Reduce heat to low and simmer for 45–55 minutes.

5. Finish with Freshness

1. Once chicken is tender and sauce thickened, remove from heat.

2. Stir in fresh cilantro and lime juice.

3. Adjust seasoning as needed.