Mexican Chicken Stew


Mexican Chicken Stew

 

Ingredients

 

4 tablespoons olive oil

1 medium onion, roughly chopped

4 large cloves garlic, roughly chopped

1 teaspoon dried cumin

1 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

 salt

Sour cream, for garnish

 

 

 

Directions

 

  1. Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic 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.

Happy Cooking. By Zvikomborero Claire Duri. The Petite Cook.


 

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