Spicy Mexican Stew

Photo Credits: instagram.com/drszandi_dralex4life


  • 4 seasoned and cooked chicken breasts
  • two 28 ounce can of chopped or crushed tomatoes and juice
  • ½ small diced yellow onion
  • 3 finely minced cloves of garlic
  • 3 to 4 tablespoons of adobo sauce or 1 minced chipotle pepper and adobo sauce
  • 1 tablespoon of dry oregano
  • poached eggs
  • 1 head of trimmed cauliflower
  • 2 tablespoon of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • 4 cups of 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


  1. 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.
  2. 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.
  3. 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.

Credits to: billyparisi.com