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Mexican Chicken Stew

Featured in the Honolulu Star-Advertiser on December 20, 2017.



Mexican Chicken Stew

  • 4 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 4 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
  • Few dashes Worcestershire sauce
  • 4 cups chicken stock
  • 1 Tahitian lime
  • 1 cup cooked white rice
  • Kosher salt
  • Optional garnishes: sour cream, fresh Chinese parsley, diced avocado


In a large pot, heat oil over medium heat. Add onion and saute for 1-2 minutes. Add garlic and jalapeno and cook until soft and translucent. Add spices and cook for 1-2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.

Bring to a simmer and cook 20 minutes.

Cut lime in half, squeeze juice into pot, and then add 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 top with optional garnishes. Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste or garnishes):
320 calories, 15 g fat, 2.5 g saturated fat, 65 mg cholesterol, 1000 mg sodium, 21 g carbohydrate, 3 g fiber, 5 g sugar, 24 g protein


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