Mexican Chicken Stew

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

Chopped chicken

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

and enjoy!

Print This Recipe

Mexican Chicken Stew

Recipe courtesy Dave Lieberman

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

1 lime

1 cup cooked white rice

Kosher salt

Sour cream, for garnish

Fresh cilantro leaves, for garnish

Directions

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.