Mexican Chicken Stew

There was so much good food this week but I asked for a couple recipes of my favorites!  Jean's chicken stew was delicious!

Mexican Chicken Stew

Ingredients:
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 ( I buy a rotisserie chicken and shred it)
Few dashes Worcestershire sauce
3 to 4 cups chicken stock (usually I add 5-6 cups)
1 lime
1 cup cooked white rice (I make the yellow spanish rice and add that)
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Directions
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.

Ladle into bowls and garnish with sour cream and cilantro.