Mexican Chicken Stew

Amanda S


I got this recipe from my best friend. This is one of our go-to recipes! Love it!


☆☆☆☆☆ 0 votes

15 Min
35 Min
Stove Top


  • 4 Tbsp
    olive oil
  • 1
    medium onion, chopped
  • 4 clove
    garlic, chopped
  • 2
    jalapenos, seeded and roughly chopped
  • 1 Tbsp
    dried oregano
  • 1 tsp
  • 2 can(s)
    28 oz fire roasted diced tomatoes
  • 3 c
    shredded cooked chicken
  • 3 dash(es)
    worcestershire sauce
  • 4 c
    chicken stock
  • 1
    lime, juiced
  • 1 c
    brown rice
  • 2 can(s)
    black beans (drained and rinsed)

How to Make Mexican Chicken Stew


  1. Heat oil in a sauce pan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapenos, sweat until soft and translucent.
  2. Add spices and cook for 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire and stock.
  3. Bring to a simmer and cook 20 minutes.
  4. Cut lime in half, squeeze juice into pot, and then add the juiced halves as well. DO NOT LEAVE IN LONGER THAN 5 MINUTES.
  5. Add rice and black beans and cook 5-10 minutes longer.

    Can serve with sour cream if you choose.

Printable Recipe Card

About Mexican Chicken Stew

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican

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