Mexican chicken stew

Pick up a rotisserie chicken from the grocery store to make this fast and flavorful weeknight dinner.

Ingredients

  • 4 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 4 large cloves garlic, roughly chopped
  • 2 jalapeños, seeded and sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried cumin
  • 1 28-ounce can chopped tomatoes
  • 3 cups shredded cooked chicken
  • Few dashes Worcestershire sauce
  • 3 to 4 cups chicken stock
  • 1 lime
  • 1 cup cooked white rice
  • Kosher salt
  • Sour cream, for garnish
  • Fresh cilantro leaves, for garnish
  1. Heat oil in a saucepan over medium heat. Add onion and sauté for 1 to 2 minutes. Add garlic and jalapeños, turn down heat and cook gently 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.
  4. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
  5. Ladle into bowls and garnish with sour cream and cilantro.

Makes 6 servings. Per serving: 276 calories, 12 grams fat, 17 grams carbohydrate, 3 grams dietary fiber, 5 grams sugar, 25 grams protein.

Source: Good Eats with Dave Lieberman, foodnetwork.com