Mexican Chicken Stew

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 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.

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.