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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a fabulous healthy stew that you can make as spicy as you like. Ease back on the amount of jalapeno if you like it less spicy. It is a great meal on a cold night! It is great served with sour cream or a little shredded cheese on top (or both!) Ingredients:
1 tablespoon olive oil |
1 medium onion, roughly chopped |
4 large garlic cloves, roughly chopped |
2 jalapenos, seeded and sliced |
1 tablespoon dried oregano |
1 teaspoon ground cumin |
1 (28 ounce) can chopped tomatoes with juice |
3 cups shredded cooked chicken |
3 dashes worcestershire sauce |
3 -4 cups chicken stock |
1 lime |
1 cup cooked white rice |
salt |
Directions:
1. 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.
2. Add tomatoes, chicken, Worcestershire, and stock. Bring to a simmer and cook 20 minutes.
3. Cut the lime in half and squeeze the juice into the pot.
4. Add white rice and cook 5 minutes longer to warm rice through. Season to taste with salt.
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