Mexican Chicken Stew
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: about 6 servings
-
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
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: about 6 servings
-
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
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
- 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.
