Mexican Stew with White Beans and Chorizo
Shredded chicken and chorizo simmered with white beans and Mexican spices
Ingredients
- 8 oz chorizo
- 2 cups shredded chicken
- 1 onion- chopped
- 2 cloves garlic- chopped
- 2 cans white beans
- 1 28 oz can of diced tomatoes
- 1 cup chicken stock
- 1 tbsp dried oregano
- 1 tsp garlic powder or salt
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp coriander
- 1/2 cup chopped cilantro
- 1 cup white rice
- 1 can coconut milk
- 1 1/4 cup water
- cotija cheese for garnish
- salt/ pepper for taste
- olive oil for drizzling
Instructions
- Start by making the rice. Place a medium pot over high heat and add water, coconut milk, and rice. Bring to a boil, cover the pot with a lid and reduce heat to medium/low for 20 minutes.
- While rice is cooking start making the stew. Place a medium deep pan over medium heat. Drizzle the bottom with olive oil. When pan is hot add the chorizo. Cook until nicely brown. Use a wooden spoon to break up the chorizo into small pieces. When chorizo is cooked add onion and garlic. Saute until onion and garlic is soft fragrant. Use your wooden spoon to mix the mixture as it cooks.
- Next, add white beans, tomatoes, chicken, spices, and chicken stock. Bring the mixture to a boil and then reduce heat to medium/low and let the stew simmer for 15 minutes. You want the liquid to reduce by about half.
- When rice is done cooking remove lid and fluff the rice with a fork. Remove from heat and set aside until ready to use.
- Once the liquid has reduced and the stew has thickened up a bit add chopped cilantro and mix. Taste the stew and season with salt/pepper as needed. Garnish with cotija cheese and extra cilantro.
- To serve place rice in a deep bowl or plate and top with Mexican stew.