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

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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Mexican Chicken Stew

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