Friday, November 12, 2010

Mexican Chicken Stew

I adapted this from a recipe I saw on the food network. This soup was so delicious, there is a few different elements that make this so different.
  • 3 cups cooked chicken, I used leftovers
  • 4 cups chicken broth or stock
  • 3 Tbsp olive oil
  • 1 large white onion, chopped
  • 2 cloves chopped garlic
  • 1 can 28 ounce chopped tomatoes, with juice
  • 1 small can chopped jalapenos with juice
  • 1 Tablespoon dried oregano
  • 1 teaspoon cumin powder
  • a few dashes Worcestershire sauce
  • juice of one lime
  • 1 cup cooked quinoa (optional)
  • salt and pepper to taste
  • fresh cilantro for garnish
In a large pot add olive oil, heat on medium. Add onions and garlic, a little bit of salt and pepper. Cook for 5 minutes. Add in broth, tomatoes, jalapenos, oregano, cumin, Worcestershire, lime and chicken. Bring to simmer and cook for 30-40 minutes. Traditionally Mexican stews contain rice. I added quinoa. Here is a tutorial on quinoa- how to cook it and what it is (it's a complete protein that is also a grain!).