Mexican Chicken Stew

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I once received this recipe in an email from my friend of many years, Julie. She labeled it “heavenly!” Don’t let the long list of ingredients fool you. The hearty stew is very easy to assemble, and goes together quickly, particularly considering the large quantity.  It is one of my favorite meals to prepare for sharing with a family who needs a meal brought in.  This week I took a crockpot full to our son and daughter-in-law who just brought their beautiful new baby Nora home. As stated in the recipe directions, it reheats beautifully and freezes well. It is a delicious one pot meal, good with a pan of cornbread or warmed corn tortillas.

Note:  When I make this, I preheat the oven to 400 degrees and begin roasting the lightly seasoned chicken breasts, then put the rice on to cook (1 cup equals 3 cups cooked). While these two ingredients are cooking, I assemble the other ingredients and chop the fresh veggies. By the time all other ingredients are in the pot, the rice is done and the chicken is ready for shredding. If you wish, buy a rotisserie chicken to bone and shred.

Mexican Chicken Stew

4 tablespoons olive oil

1 medium onion,  chopped

4 large cloves garlic,  chopped

l large green pepper, chopped

2 jalapenos, seeded and minced

1 tablespoon dried oregano

1 teaspoon dried cumin

2 (28-ounce) cans petite chopped tomatoes

3 cans black beans, drained

3 lbs. chicken breasts, roasted and shredded (about 4 large chicken breast halves)

1 bag frozen sweet corn

1 Tablespoon Worcestershire sauce

2 (32 oz) boxes chicken stock, 2 quarts total

2 limes

3 cups cooked white rice

Sea salt and fresh cracked pepper to taste

Optional:Sour cream, for garnish
Fresh cilantro leaves, for garnish

Extra lime quarters

Heat oil in a large soup pot over medium heat. Add onion and saute for 1 to 2 minutes. Add green pepper, garlic and jalapeno and continue sauteing until soft. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, beans, chicken, corn,Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut the limes in half, squeeze juice into the pot, and then add the juiced halves as well.

Add rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt and pepper.

Ladle into bowls and serve with lime quarters for squeezing at table. Pass sour cream and cilantro for desired additional toppings.  This is wonderful reheated and freezes well.

 

 

 

 

 

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