Mexican Chicken Stew

Check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Here, I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners .

The holidays are in full swing and I am busier than ever. I have two doctor's appointments for Mom, a Daisy meeting, volunteering twice and an evening out. Thank goodness for good old Pick N Save. They have chicken on sale for $1.59/lb. (normally $4.79/lb.) and it's a good thing because...

Amongst all this, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Dave Lieberman. I am making his Mexican Chicken Stew. Check out the recipebelow!

Here is everything that I am serving this week:

Monday: Mexican Chicken Stew (Doctor Appointment)(Come back on Wednesday for a picture and a review.)

Tuesday: Leftovers (Daisy Meeting)

Wednesday: Meatloaf

Thursday: Leftovers (Volunteering Twice @ School/Doctor Appointment)

Friday: Eat Out (Going out with Hubby)

Mexican Chicken Stew
Ingredients:
4 Tbs olive oil
1 medium onion, roughly chopped
4 large cloves garlic, roughly chopped
2 jalapenos, seeded and sliced
1 Tbs dried oregano
1 tsp 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
Kosher salt
Sour cream, for garnish
Fresh cilantro leaves, for garnish

Directions:
1. 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.

2. Bring to a simmer and cook 20 minutes.

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

4. Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.

5. Ladle into bowls and garnish with sour cream and cilantro.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (11.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 376.1
Calories From Fat (28%) 104.24
% Daily Value
Total Fat 11.75g 18%
Saturated Fat 1.9g 10%
Cholesterol 65.77mg 22%
Sodium 471.4mg 20%
Potassium 787.87mg 23%
Total Carbohydrates 34.23g 11%
Fiber 2.57g 10%
Sugar 2.43g
Protein 34.17g 68%

Recipe Type: Chicken, Main Course, Mexican

Source
Author: Dave Lieberman
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/dave-lieberman/mexican-chicken-stew-recipe/index.html

Recipe Cost: $12.26 ($6.86 on sale)
Serving Cost: $2.62 ($1.14 on sale)