mexican chicken stew
I got this recipe from my best friend. This is one of our go-to recipes! Love it!
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 tablespoons olive oil
- 1 - medium onion, chopped
- 4 cloves garlic, chopped
- 2 - jalapenos, seeded and roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 2 cans 28 oz fire roasted diced tomatoes
- 3 cups shredded cooked chicken
- 3 dashes worcestershire sauce
- 4 cups chicken stock
- 1 - lime, juiced
- 1 cup brown rice
- 2 cans black beans (drained and rinsed)
How To Make mexican chicken stew
-
Step 1Heat oil in a sauce pan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapenos, sweat until soft and translucent.
-
Step 2Add spices and cook for 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire and stock.
-
Step 3Bring to a simmer and cook 20 minutes.
-
Step 4Cut lime in half, squeeze juice into pot, and then add the juiced halves as well. DO NOT LEAVE IN LONGER THAN 5 MINUTES.
-
Step 5Add rice and black beans and cook 5-10 minutes longer. Can serve with sour cream if you choose.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes