This weeks Food Network Chef’s Challenge hosted by I Blame My Mother is Dave Liberman. Haven’t hear of him? Neither had I but wow does he have some great recipes and also a show called Good Deal with Dave.
I didn’t have to search long when I found his recipe for Mexican Chicken Stew. With this cold weather we’ve been having I knew a warm stew would be perfect plus I had all the ingredients on hand. I used leftover chicken from my Sticky Chicken and also used the drippings for the chicken stock.
Verdict: This stew was very good. I loved the rice and soup combination and the broth of the soup was an excellent mild spicy flavor. With the fresh cilantro and hint of lemon it is an excellent soup. I also really loved the fact that it only took 30 minutes to make!
Be sure to check out the other participants at I Blame My Mother.
Ingredients: 4 tablespoons olive oil, 1 medium onion, roughly chopped, 4 large cloves garlic, roughly chopped, 2 jalapenos, 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 (I used stock from Sticky Chicken), 1 lime (I used a lemon), 1 cup cooked white rice, Kosher salt, Sour cream, for garnish, Fresh cilantro leaves, for garnish
To start heat oil in large stock pot over medium heat
Then add diced onion
and roughly chopped garlic
Next up dice and de-seed the peppers. I used 2 jalapenos, 2 banana peppers and 1 bell pepper because I had extras from our garden (still I might add and it’s December, crazy!)
Then add them all to the pot
cook until softened about 3-4 minutes
Then add the dried oregano
and cumin, stir well and let cook over veggies for a minute or two until fragrant
Then add the diced tomatoes
a few splashes of Worcestershire sauce
and 4 cups of chicken broth (I used dripping from my Sticky Chicken and water)
Stir well and then bring to a simmer and cook for about 20 minutes
Then juice the lime (I used a lemon because it’s what I had) and toss it in
Taste the soup and add salt if needed
In your serving bowl ladle in the soup
add some rice on top (the recipe calls for adding all the rice into the soup pot, but I didn’t want to do that because I knew I was going to have leftovers and I didn’t want my rice to get soggy so I just added it to the serving bowls)
a dollop of sour cream and sprinkle of fresh cilantro
Top with some crumbled tortilla chips
Print This Recipe
Mexican Chicken Stew
4 tablespoons olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, 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 cup cooked white rice
Sour cream, for garnish
Fresh cilantro leaves, for garnish
Heat oil in a saucepan over medium heat. Add onion and sauté 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.
Bring to a simmer and cook 20 minutes.
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.
Ladle into bowls and garnish with sour cream and cilantro.