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Mexican Chicken Stew Recipe

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This recipe for Mexican Chicken Stew is from The Phillips Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tb olive oil
1 medium onion,chopped
4 lg cloves garlic,chopped
1 tsp green chiles, chopped
1 tb dried oregano
1 tsp dried cumin
1 (28-ounce) can chopped tomatoes
3 cups shredded cooked chicken
2 tsp Worcestershire sauce
3 to 4 c chicken stock
1 lime
1 c cooked white rice
Kosher salt
Sour cream, for garnish
Directions:
Directions:
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.
Personal Notes:
Personal Notes:
This is an awesome stew. Has consistency of a soup, so crusty bread would go great.

 

 

 

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