MEXICAN CHICKEN STEW

 

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Ingredients

  • 4 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 4 large garlic cloves, roughly chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 28 oz can diced tomatoes
  • 3 cups shredded cooked chicken
  • few dashes Worcestershire sauce
  • 4 cups chicken stock
  • 1 lime
  • 1 cup cooked white rice

Directions

  • 0- For chicken, you can use a store bought rotisserie chicken as the original recipe. I made my own. I brought a pot of water with chicken thighs to a boil, skimmed the water and brought down to a simmer for 1 1/2 hours. The chicken shreds beautifully and dark meat is tastier in stew.
  • - 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. Add can of tomatoes, chicken, stock and Worcestershire. Bring to a simmer and cook for 20 minutes.
  • - Cut 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. Add season to salt, fish out the lime pieces and serve.

Notes

I adapted this from Dave Liberman on the Food Network and adjusted to my own personal tastes.

Categories: Soup  Stew 
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