{"id":297,"date":"2020-04-18T14:55:04","date_gmt":"2020-04-18T12:55:04","guid":{"rendered":"http:\/\/192.168.100.60\/?page_id=297"},"modified":"2021-11-08T13:36:21","modified_gmt":"2021-11-08T12:36:21","slug":"mexican-chicken-stew","status":"publish","type":"page","link":"https:\/\/ericscookbook.com\/index.php\/recipes\/mexican-chicken-stew\/","title":{"rendered":"Mexican Chicken Stew"},"content":{"rendered":"\n

This is a slightly modified version of a recipe from Dave Lieberman \/ Food Network<\/a> that we really enjoy. However, there is nothing inherently Mexican about it. There are Jalape\u00f1os and cumin in it, but that hardly makes it Mexican<\/em>. But in giving credit to the original chef, I have left the name unchanged.<\/p>\n\n\n\n

Yield:<\/strong> 6 servings
Time:<\/strong> 45 minutes<\/p>\n\n\n\n

4 tbsp extra virgin olive oil
1 ea medium white or yellow onion, roughly chopped
4 ea garlic clove, minced
2 ea Jalape\u00f1o 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)<\/p>\n\n\n\n

Directions<\/h4>\n\n\n\n

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\u00a05 minutes. Add rice and simmer 20 minutes (or until rice is cooked through).<\/p>\n\n\n\n

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Season to taste with salt.<\/p>\n\n\n\n

Ladle into bowls and garnish with sour cream and cilantro.<\/p>\n\n\n\n

Chef\u2019s Notes<\/h4>\n\n\n\n

This recipe was intended to be \u201cquick weeknight meal\u201d, hence the roast chicken from the deli. However if you have the time, roasting a chicken yourself is worth the effort\u2026and 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

A hearty Mexican-inspired stew. Adapted from recipe by Dave Lieberman\/Food Network.<\/p>\n","protected":false},"author":1,"featured_media":541,"parent":73,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-297","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/comments?post=297"}],"version-history":[{"count":6,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/297\/revisions"}],"predecessor-version":[{"id":638,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/297\/revisions\/638"}],"up":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/pages\/73"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media\/541"}],"wp:attachment":[{"href":"https:\/\/ericscookbook.com\/index.php\/wp-json\/wp\/v2\/media?parent=297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}