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Mexican Chicken Stew Recipe

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This recipe for Mexican Chicken Stew, by , is from Favorite Recipes from Generation to Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Harris
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. olive oil
1 medium onion, chopped
4 large cloves garlic, chopped
2 jalapenos, seeded and chopped
1 tbsp. dried oregano
1 tsp. dried cumin
1 (28 oz) can diced tomatoes
3 cups shredded cooked chicken (I used deli-chicken and deboned)
3 dashes Worchestershire sauce
3-4 cups chicken stock
1 lime
1 cup cooked white or brown rice
salt/pepper
Sour cream for garnish
Fresh cilantro leaves for garnish(or just add to stew pot)

Directions:
Directions:
Heat oil in large saucepan over medium heat.
Add onion and saute for 1-2 minutes. Add garlic and jalapeno and stir until soft (don't brown). Add spices and cook for 1-2 minutes. Add tomatoes, chicken, Worcestershire and stock. Bring to a simmer and cook 20 minutes.
Cut lime in half, squeeze juice into the pot.
Add rice and cook 5 minutes longer. Season to taste with salt/pepper.

Ladle into bowls and garnish with sour cream and cilantro.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.

 

 

 

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