This recipe has been a long time staple since the beginning of our marriage. You know it’s a good one when your husband says he burns his tongue on the first bowl from being impatient and eating too fast. Then he goes back for seconds and feels like there’s a brick in his stomach because he inhaled the first bowl so quickly he didn’t realize until it was too late that he was already full.
Like they all say, a way to a man’s heart is through his stomach.
I am so thankful that this is still a recipe I can use despite all of the food allergies for the entire family and that it’s a frugal, healthy and quick meal to pull together.
- Don’t rush the foundation of the stew to really seal in those great flavors. It’s worth being patient.
- Make a double batch and freeze it for a busy night.
- Garnish with cilantro, sour cream, cheese and/or chips.
- 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 crushed fire roasted tomatoes
- 3 cups shredded cooked chicken
- Few dashes Worcestershire sauce
- 4 cups chicken stock
- 1 lime
- 1 cup cooked brown rice
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.
Adapted from Dave Lieberman