I know in California, it’s starting to feel like summer, but this stew is one of those things I could never turn down making no matter the weather. When we first got married I stumbled on this recipe by Dave Liberman and it’s been in our repertoire of all time favorites ever since. It’s super simple to pull together and the flavors are so deep, it seems like it would have taken all day.
- Don’t rush the foundation of the stew to really get some nice flavors sealed. Make sure you can smell those spices before you move on. It’s well worth the patience!
- To save time and money, I use a rotisserie chicken.
- Garnish the stew with cilantro, sour cream, and crushed tortilla chips and you’ve got yourself on heck of a fiesta in a bowl!
- This recipe leaves leftovers for the 3 of us and freezes really well so you can make a double batch for those busy days!
- 4 tablespoons olive oil
- 1 medium onion, roughly chopped
- 4 large cloves garlic, roughly chopped
- 2 jalapenos, seeded and sliced
- 1 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 (we use brown)
- Kosher salt
- Sour cream, for garnish
- Fresh cilantro leaves, for garnish
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.