Mexican Chicken Stew

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 (low sodium recommended)
  • 1 lime
  • 1 cup cooked white or brown rice
  • Kosher salt
  • Sour cream or greek yogurt, for garnish
  • Fresh cilantro leaves, for garnish

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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