Mexican chicken stew

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyEasy
60ml olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapeno peppers, seeded and sliced
1 tbsp dried oregano
1 tsp dried cumin
800g tinned chopped tomatoes
450g shredded cooked chicken
Few dashes Worcestershire sauce
750 to 1 litre chicken stock
1 lime
200g cooked white rice
Sour cream, for garnish
Fresh cilantro leaves, for garnish

1) Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

2) Bring to a simmer and cook 20 minutes.

3) Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

4) Ladle into bowls and garnish with soured cream and coriander.

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