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


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4 Tbsp
olive oil
medium onion, chopped
4 clove
garlic, chopped
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
lime, juiced
1 c
brown rice
2 can(s)
black beans (drained and rinsed)

How to Make Mexican Chicken Stew


  • 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.
  • 2Add spices and cook for 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire and stock.
  • 3Bring to a simmer and cook 20 minutes.
  • 4Cut lime in half, squeeze juice into pot, and then add the juiced halves as well. DO NOT LEAVE IN LONGER THAN 5 MINUTES.
  • 5Add 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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