Recipe courtesy of Dave Lieberman

Mexican Chicken Stew

Name: Mexican Chicken Stew
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 6 servings
Cuisine: mexican
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

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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

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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.