Recipe courtesy of Dave Lieberman

Mexican Chicken Stew

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: about 6 servings
  • Nutrition Info
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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

Few dashes Worcestershire sauce

3 to 4 cups chicken stock

1 lime

1 cup cooked white rice

Kosher salt

Sour cream, for garnish

Fresh cilantro leaves, for garnish

Directions

  1. 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.
  2. Bring to a simmer and cook 20 minutes.
  3. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
  4. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
  5. Ladle into bowls and garnish with sour cream and cilantro.

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