Mexican Chicken Stew | Recipes by Zola | Columns | ArcaMax Publishing

Ingredients

• 3 large, skinless chicken breasts
• 1 medium onion, chopped
• 4 tsp of chopped garlic (jar garlic will work)
• 1 Tbl of dried oregano
• 1 tsp of ground cumin
• ½ of a poblano pepper, diced
• 1 medium banana pepper, diced
• 1 small can of tomato paste
• 6 large dashes (blurps, I call them) of Worcestershire sauce
• 4 cups of organic chicken stock or broth
• 1 lime or 2 Tbl of lime juice
• olive oil spray