Mexican Confetti Chicken Stew Food

MEXICAN CHICKEN STEW

Steps:

• 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.

EASY MEXICAN CHICKEN STEW

Steps:

• In a large, heavy pot, heat up about 4-5 TB olive oil. Saute onions and garlic just until soft and translucent. Add oregano and cumin and cook another minute. Add tomatoes with juices, Worcestershire, and chicken stock. Bring to a boil, and immediately lower to a simmer. Cover and simmer for 15 minutes.
• Add juice of half the lime. Add shredded, cooked chicken. Bring back to simmer for 5 more minutes. Season with kosher salt and fresh black pepper, to taste. Add more lime as desired.
• Just before serving, cube the avocado and gently stir into stew.
• Serve warm, garnished with cilantro leaves.
• *Note: If you prefer more of a kick, add a bit of cayenne pepper to taste. For variation, add corn or black beans.

SLOW COOKER MEXICAN CHICKEN STEW

Steps:

• Mix together the cumin, salt and pepper in a small bowl.
• Season the chicken thighs on both sides with the spice mixture.
• Heat a large sauté pan over medium high heat. Spray with cooking spray (or add a teaspoon of extra-virgin olive oil) and sear the chicken thighs until well browned on both sides, about 6-8 minutes.
• Transfer the chicken to the slow cooker.
• Add the can of tomatoes to the sauté pan to deglaze it and use a spoon to scrape up any charred bits that are stuck on the bottom.
• Add the tomatoes, onion and green chilies to the slow cooker.
• Cover and cook on high for 3 hours. (Or cook on low for 6 hours.)
• Uncover, add the beans, then cover and cook for another 1 hour on high (or another 2 hours on low).
• Spoon chicken stew into bowls and serve with desired toppings. Enjoy!

MEXICAN CHICKEN STEW

Steps:

• Heat oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and jalapeno and cook until soft and translucent, about 2 minutes. Add spices and cook for 1 to 2 minutes more.
• Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
• Cut the lime in half and squeeze the juice into the pot.
• Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.