PUEBLA CHICKEN AND POTATO STEW
Steps:
- Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
- While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth.
- Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
- Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
- Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
- *Available at Latino markets and some specialty foods shops.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dawud Islam
[email protected]This stew is delicious!
Thakur Deepak
[email protected]I'm not a big fan of stews, but this one is really good. The flavors are well-balanced and the chicken is very tender.
Susan Mgr
[email protected]This stew is a great way to get your kids to eat their vegetables.
HAROON GULFAR haroon
[email protected]I made this stew for a party and it was a hit. Everyone loved it.
Yasinur Rhaman
[email protected]This stew is a bit time-consuming to make, but it's worth the effort.
Ms Comilla
[email protected]I'm not a fan of spicy food, so I used mild chipotle peppers. The stew was still flavorful without being too hot.
Rohan yt
[email protected]This stew is even better the next day.
Sheikh Muhammad Laraib
[email protected]I added some chopped cilantro to the stew before serving and it really brightened up the flavors.
Tristin Vaters
[email protected]This stew is a great make-ahead meal. I made it on Sunday and we ate it throughout the week.
Manisha Tamang
[email protected]I love the smoky flavor of the chipotle peppers in this stew.
Ghazi mola
[email protected]This stew is a great way to warm up on a cold day.
Trisa Karmokar
[email protected]I made this stew in my slow cooker and it turned out amazing. The chicken was so tender and the potatoes were perfectly cooked.
CR1VEN
[email protected]My family loved this stew. It's now a regular in our dinner rotation.
Jewel Miah
[email protected]This stew is a great way to use up leftover chicken. I had some roasted chicken in the fridge and this was the perfect way to use it.
Nomathemba SENDLANE
[email protected]I was hesitant to try this recipe because I'm not a fan of spicy food. But I'm so glad I did! The heat was just right, and the flavors were incredible.
Nkamaku Elvira
[email protected]This stew was easy to make and packed with flavor. I followed the recipe exactly and it turned out perfectly. I'll definitely be making this again!
Cali Davis
[email protected]I'm not usually a fan of stews, but this one changed my mind. The combination of chicken, potatoes, and spices was simply divine.
Crystal Segovia
[email protected]This Puebla chicken and potato stew was an absolute delight! The flavors were so rich and complex, with the perfect balance of heat. The chicken was incredibly tender, and the potatoes were melt-in-your-mouth delicious.