When we need to do a quick dinner, Mexican flavored is most frequently our go-to. To be honest I get tired of the same options which made finding this recipe a win!

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, roughly chopped
• 4 large cloves garlic, roughly chopped
• 2 jalapenos, seeded and sliced
• 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 for garnish

Directions

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 for 20 minutes.
3. Cut the lime in half, squeeze the 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.

Enjoy your Mexican Chicken Stew

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