Make this easy Spicy Mexican Stew Recipe with Chicken and Rice that the whole family will love. Learn how to make roasted cauliflower on the side.
Servings: 8
Prep Time: 15 minutesminutes
Cook Time: 8 hourshours15 minutesminutes
Total Time: 8 hourshours30 minutesminutes
Ingredients
4seasoned and cooked chicken breasts
two 28 ounce can of chopped or crushed tomatoes and juice
½small diced yellow onion
3finely minced cloves of garlic
3 to 4tablespoonsof adobo sauce or 1 minced chipotle pepper and adobo sauce
1tablespoonof dry oregano
poached eggs
1head of trimmed cauliflower
2tablespoonof olive oil
1teaspoonof cumin
1teaspoonof chili powder
4cupsof cooked medium-grain rice
fresh cilantro leaves for garnish
lime wedges for garnish
avocado for garnish
Kosher salt and fresh cracked black pepper to taste
Instructions
Place the cooked chicken, tomatoes, yellow onion, garlic, adobo sauce and oregano into a slow cooker lined with a slow cooker liner and cook on low heat for 6 to 8 hours. Season with salt and pepper before serving.
In a bowl mix together the cauliflower, olive oil, cumin, chili powder, salt and pepper until combined and place the cauliflower on a ½ sheet pan lined with parchment paper and roast in the oven on 425° for 15 minutes.
Once the spicy chicken stew is done, serve with poached egg and along side the roasted cauliflower and cooked rice and garnish with cilantro, lime wedges and avocado.