Best 2 Puebla Chicken And Potato Stew Recipes

Embark on a culinary journey to the vibrant city of Puebla, Mexico, where flavors dance and history unfolds. Discover the tantalizing Puebla Chicken and Potato Stew, a delectable dish that captures the essence of this region's rich culinary heritage. This hearty stew, also known as Estofado de Pollo Poblano, is a symphony of succulent chicken, tender potatoes, and an array of aromatic spices.

Alongside the main recipe, delve into variations that showcase the diverse culinary influences that have shaped Puebla's cuisine. Experiment with the Chicken Poblano with Creamy Chipotle Sauce, where a smoky and subtly spicy chipotle sauce elevates the dish to new heights. For a vegetarian delight, try the Poblano Potato and Corn Stew, a vibrant and flavorful symphony of roasted poblano peppers, sweet corn, and tender potatoes. And for a taste of tradition, explore the authentic Green Chicken Poblano Stew, where succulent chicken is braised in a flavorful green sauce made from roasted poblano peppers, tomatillos, and herbs.

Each recipe unravels a unique story, inviting you to explore the diverse culinary landscape of Puebla. Indulge in the authentic flavors and aromas that have captivated generations, and let your taste buds embark on a journey through the heart of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Russian Chicken Stew with Potatoes and Vegetables image

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Provided by Natalie Titanov

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 46m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5 potatoes, peeled and cubed
1 carrot, sliced
1 onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Steps:

Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g

POTATO CHICKEN STEW

Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

Tips:

For the best flavor, use high-quality chicken broth and diced tomatoes.
If you don't have poblano peppers, you can substitute another type of mild chili pepper, such as a green bell pepper.
To make the stew spicier, add a pinch of cayenne pepper or chili powder.
If you don't have a Dutch oven, you can use a large pot or braising pan.
Serve the stew with rice, tortillas, or crusty bread.

Conclusion:

This Puebla Chicken and Potato Stew is an easy and flavorful one-pot meal that is perfect for a weeknight dinner. It is packed with tender chicken, potatoes, and poblano peppers in a rich and savory broth. The stew is also very versatile and can be customized to your liking. For example, you can add different vegetables, such as corn, carrots, or zucchini. You can also adjust the spice level by adding more or less chili pepper. No matter how you make it, this stew is sure to be a hit with your family and friends.