MEXICAN CHICKEN STEW

Mexican Chicken Stew image

Provided by Amanda S

Categories Chicken

Time 50m

Number Of Ingredients 13

4 Tbsp olive oil
1 medium onion, chopped
4 clove garlic, chopped
2 jalapenos, seeded and roughly chopped
1 Tbsp dried oregano
1 tsp cumin
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)

Steps:

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.