Mexican Chicken Stew
- Total:
- 40 min
- Prep:
- 10 min
- Cook:
- 30 min
- Yield:
- about 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 276
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 60 milligrams
- Sodium
- 543 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 25 grams
- Sugar
- 5 grams
Ingredients
Directions
Watch how to make this recipe.
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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