Mexican Chicken Stew

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: about 6 servings
LEVEL: Easy

ingredients

  • 4 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 4 large cloves garlic, roughly chopped
  • 2 jalapenos, seeded and sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 (28-ounce) can chopped tomatoes
  • 3 cups shredded cooked chicken
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Directions

Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
Bring to a simmer and cook 20 minutes.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on March 08, 2012

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    Excellent recipe. Hearty and spicy.

    people found this review Helpful.
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  • on December 23, 2011

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    This is great. I didn' have a can of chooped tomatoes so, I used a can of Ro*Tel Mild Diced Tomatoes & Green Chilies. It came out good. I put every thing else that was in the recipe. I e-mail it to my two daughter-in-laws. Thanks for it. Im from Louisiana so the Ro*Tel was good.

    people found this review Helpful.
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  • on December 05, 2011

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    This is GOOD and EASY!!! Added a little brown sugar to counter the tomatoes, and red pepper flakes for more heat. Be careful with the Worcestershire sauce, it can be overpowering. Added a few carrots, and used brown rice cooked in chicken broth. Served it with cheesey jalapeno cornbread.

    people found this review Helpful.
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