Mexican Chicken Stew

This recipe was provided courtesy of Dave Lieberman foodnetwork.com  One could buy roasted chicken, but I decided to use one of my blog recipes for cooking chicken. I used 3 chicken breasts sprinkled with Bam ( Blog: 2/28/13 Label: spices) and followed directions for Seared Chicken Breasts. 

 Ingredients:

• 4 tablespoons olive oil
• 1 medium onion, roughly chopped
• 4 large cloves garlic, roughly chopped
• 2 jalapenos, seeded and diced
• 1 tablespoon dried oregano
• 1 teaspoon dried cumin
• 1 (28 ounce) can chopped tomatoes
• 3 cups shredded cooked chicken  Seared Chicken Breasts (Blog: 2/25/15 Label: chicken)
• Few dashes Worcestershire
• Franks Hot Sauce, to taste
• 3 cups chicken stock
• 1 lime
• fresh cilantro
• salt and pepper to taste

Directions:

Sprinkle chicken breasts with Bam and follow directions for Seared Chicken Breasts. Once a little cooled; shred the chicken.

I used the same skillet to cook the chopped onion, garlic and jalepenos. Once the chicken is removed; add the olive oil over medium heat. Add the onion, garlic and jalepenos. Sweat until soft.

Tranfer the onion mixture to a large sauce pan. Add the spices and cook one minute. Add tomatoes, chicken, Worcestershire and chicken stock.

Bring to a simmer and cook 20 minutes.

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

Add Frank's if desired, cilantro and adjust salt and pepper.

Serve over cooked Basmati Rice; add some Ghee and sprinkle with Lemon Pepper (Whole Foods packet is good). I also added some cubed Feta Cheese and crushed Tortilla Chips. 

This is tasty!