Play: Food Recipes
Chicken Mex Stew
This is a hearty chicken, rice and vegetable stew topped with some Mexican goodness to heat it up a bit. You can make this on sunday and eat it all week for lunch.
Yield: 4 servings
Prep and cook time: 35 minutes
Ingredients:
- 3 cups chicken stock
- 4 carrots
- 1 onion
- 4 stalks of celery
- 2 tablespoons olive oil
- 1 small roasted chicken
- 1/2 cup parsley
- salt and pepper
- white rice
- fresh salsa*
- nacho chips
* don't get that stuff in a jar. you can make it yourself or buy some from the deli department.
Directions:
- Cut up the carrots, onion and celery into small bite size pieces
- Heat up the olive oil in a large pot.
- Place the vegetables in the pot and season with salt and pepper. Sweat the vegetables for 3-4 minutes over medium heat.
- Add the chicken stock and parsley to the pot. Bring the liquid to a boil.
- Shred pieces of the roasted chicken and set aside.
- Once the liquid in the pot is boiling add the rice.
- lower the heat and place the pieces of chicken into the pot. Simmer the stew for 10 minutes.
- Laddle the stew into a bowl. Place a cup of nachos and 2 tablespoons of salsa on top. Enjoy.