Mexican Chicken Stew

This is a slightly modified version of a recipe from Dave Lieberman / Food Network that we really enjoy. However, there is nothing inherently Mexican about it. There are Jalapeños and cumin in it, but that hardly makes it Mexican. But in giving credit to the original chef, I have left the name unchanged.

Yield: 6 servings
Time: 45 minutes

4 tbsp extra virgin olive oil
1 ea medium white or yellow onion, roughly chopped
4 ea garlic clove, minced
2 ea Jalapeño pepper, seeded and finely chopped
1 tbsp oregano, dry
1 tsp cumin, ground
1 ea 28 oz. can chopped tomatoes (Mexican seasoned works great)
3 c shredded, cooked chicken (ready-to-eat roast chicken at supermarket deli)
3 dash Worcestershire sauce
4 c chicken stock
1 ea lime
1 c white rice
kosher salt (to taste)
sour cream (for garnish)
fresh cilantro leaves (for garnish)

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 5 minutes. Add rice and simmer 20 minutes (or until rice is cooked through).

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Season to taste with salt.

Ladle into bowls and garnish with sour cream and cilantro.

Chef’s Notes

This recipe was intended to be “quick weeknight meal”, hence the roast chicken from the deli. However if you have the time, roasting a chicken yourself is worth the effort…and likely saves a bit of money. I usually will roast a chicken in a slow cooker overnight (~8-10 hours), then pull the meat and shred it the next day.