I don’t want to make anyone jealous but this was my dinner last night, in fact after Luke took this picture I sat down with a nice corn bread muffin and devoured this whole bowl of warm stew. This quick recipe is perfect for a cold day. Any leftovers freeze and reheat well, I like to make extra and freeze for easy lunches or dinners. 2 Jalapenos is a nice middle ground but, if you like things nice and spicy like we do in our house add more jalapenos or even cayenne pepper. This recipe Serves 6 and takes about 40 minutes to prep and cook.
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
1.5 cups canned or frozen corn
1 lime (optional)
1 cup cooked brown or white rice
2 tablespoons chopped fresh cilantro
Directions
Heat oil in a large saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and cook until soft. Add spices, tomatoes, chicken, and stock. Bring to a simmer and cook 20 minutes.
Cut the lime in half and squeeze juice into the pot. Add rice, chopped cilantro and corn and cook 5 minutes longer to warm through. Season, to taste, with salt.
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