Mexican Chicken Stew

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Plan Z Phase: This is a Z2 (ZReduction) recipe.

Serving Size: Serves 4 – 6. Each serving is 1-1/2 cups.


  • 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


In a medium sauté pan add the chicken breasts and enough water to cover them almost to the top. Heat to a low boil and cook for approximately 15 minutes or until no pink remains in the middle. Turn them at the halfway point. Remove from the water bath and let drain. Then shred the chicken. I just pull it apart with two forks. Go with the grain for longer shreds.

In a medium soup pot add some of the olive oil spray and then add the onion. Cook on medium heat until the onion loosens. Add the garlic, oregano, and cumin. Stir and heat until the spices are aromatic (the smell will come up to your nose and you can whiff it in). Then add the pepper bits, the tomato paste, Worcestershire and the broth. Stir to break up the tomato paste so you have a light red broth. Add the shredded chicken to the broth and cook for 10 – 15 minutes on medium so it bubbles along and begins to thicken. The pepper bits will cook and you’ll have your finished product.

Just before serving add the lime juice and stir. Serving size is 1-1/2 cups. You can have an additional ½ cup of veggies and salad greens if you wish.



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Comfort food for the soul.