Mexican Chicken Stew

This recipe was taken from television chef Dave Lieberman and is a model of simplicity using ingredients taken leftovers and common spices.

White or dark meat from a leftover supermarket Rotisserie chicken
1 cup cooked white rice, cold
5 cups low-sodium chicken stock
1 14 oz. can diced tomatoes, low salt
1 small onion, chopped medium
4 cloves garlic, chopped
2 Jalapeño pepper, de-seeded and chopped
1 Serrano pepper, de-seeded and chopped (optional if you want more heat)
½ cup chopped fresh cilantro
1 tsp cumin
1 tsp chili powder
Dash salt
1 tsp Worcestershire sauce
1 tbsp olive oil

Cube or shred the leftover chicken (white, dark or combination) and set aside. Heat the oil in a large stock pot over medium heat and dump in the chopped onion, garlic and peppers, stirring until the onions are clear. Add salt to taste at this point and pour in the tomatoes, stock and chicken. Season with the cumin, chili powder and Worcestershire sauce and adjust salt, bringing to a boil. Cut heat back to low and simmer for 20 minutes. Add the cooked rice at the end and simmer for 5 minutes more, or until the rice is heated through. Ladle the stew in bowls and sprinkle the cilantro on top of each serving. Serve with tortilla chips and cold Mexican beer.