Food Network: Mexican Chicken Stew

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Mexican Chicken Stew
Recipe courtesy Dave Lieberman

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

Instructions
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.