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Spicy Chicken and Jicama Stew

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"A spicy, hot, comforting stew, chock-full of flavors, textures, and colors. The crispness of the jicama adds a special surprise texture. Serve with French bread or crackers."
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1 h servings 365
Original recipe yields 8 servings


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  1. Combine chicken, chicken broth, diced tomatoes with their juices, jicama, onion, corn, peas, celery, squash, salt, pepper, and cayenne pepper in a large pot or Dutch oven. Bring to a low boil over medium-high heat; reduce heat to low and simmer for about 15 minutes. Adjust spices to personal taste if needed.
  2. Add sour cream to the soup and continue simmering until heated through, about 10 minutes.


  • Cook's Notes:
  • Use up to 3 pounds chicken (preferably thighs). Leftover chicken is perfect.
  • While the jicama offers an especially delightfully crisp texture, diced potatoes can be used as a substitute.
  • Substitute heavy cream for the sour cream if desired.
  • To thicken, thoroughly mix 2 tablespoons cornstarch with 1/2 cup cold water and very gradually add to the stew until desired thickness is achieved. Continue cooking for at least another minute.

Nutrition Facts

Per Serving: 365 calories; 17.9 17.9 32.3 118 1069 Full nutrition

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