Top | Chicken

Mexican Chicken Stew

(recipe, LB Nichols)

Introduction

FoodNetwork.com (Dave Lieberman) 30mins

Ingredients

  1. * 4 tablespoons olive oil
  2. * 1 medium onion, roughly chopped
  3. * 4 large cloves garlic, roughly chopped
  4. * 2 jalapenos, seeded and sliced
  5. * 1 tablespoon dried oregano
  6. * 1 teaspoon dried cumin
  7. * 1 (28-ounce) can chopped tomatoes
  8. * 3 cups shredded cooked chicken
  9. * Few dashes Worcestershire sauce
  10. * 3 to 4 cups chicken stock
  11. * 1 lime
  12. * 1 cup cooked white rice
  13. * Kosher salt
  14. * Sour cream, for garnish
  15. * Fresh cilantro leaves, for garnish

Steps

  1. 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.
  2. Bring to a simmer and cook 20 minutes.
  3. Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
  4. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
  5. Ladle into bowls and garnish with sour cream and cilantro.