Mexican Chicken Stew

Grooved Pavement's Note:

This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night! It is great served with sour cream or a little shredded cheese on top (or both!)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 medium onion, roughly chopped
• 4 large garlic cloves, roughly chopped
• 2 jalapenos, seeded and sliced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 (28 ounce) can chopped tomatoes with juice
• 3 cups shredded cooked chicken
• 3 dashes Worcestershire sauce
• 3 -4 cups chicken stock
• 1 lime
• 1 cup cooked white rice
• salt

Directions:

1. Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
2. Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
3. Cut the lime in half and squeeze the juice into the pot.
4. Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.

Reviews

[aronsinvest]

I love this stew. I added 1 can of black beans and 1 can of corn. Freezes well. Thanks.

[Chef #276118]

Very disappointing! Too much tomato, and not enough spices to give it any taste. Will not ever make again.