Mexican Chicken Stew

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.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 1 lime 1 cup cooked white rice Kosher salt Sour cream, for garnish Fresh cilantro leaves, for garnish

Ingredients

No ingredients are listed for this recipe.