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Mexican Chicken Stew
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Description
Hot AND spicy for a cold winter day!
Ingredients
- 4 Tablespoons Olive Oil
- 1 whole Onion, Roughly Chopped
- 2 cloves Garlic, Roughly Chopped
- 1 teaspoon Jalapeno Paste
- 1 Tablespoon Dried Oregano
- 1 teaspoon Dried Cumin
- 1 can (28 Oz. Size) Chopped Tomatoes
- 3 cups Cooked Chicken, Bite Sized Pieces
- 3 dashes Worcestershire Sauce
- 4 cups Chicken Stock
- 1 cup Quick Rice
- 3 dashes Lime Juice Concentrate
- 1 Tablespoon Cheddar Cheese, Per Bowl
- 1 Tablespoon Sour Cream, Per Bowl
Preparation
Heat oil in a large Dutch oven pot; add onion, garlic and jalapeno paste and saute for several minutes. Add the spices and cook for about 2 minutes more. Add tomatoes, chicken, Worcestershire sauce and chicken stock. Simmer for 20 minutes. Add lime juice and rice to the liquid. Continue to simmer until rice is cooked. Season to taste with salt. Garnish bowls with cheddar cheese and sour cream.
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