Puebla Chicken and Potato Stew

I was looking items in the freezer and the pantry and thought it would be a good idea to use up some potatoes and chicken.  I started looking through different cookbooks and the Gourmet Today cookbook had a recipe for Puebla Chicken and Potato Stew.  It looked pretty delicious, so I thought I’d try making it this weekend.

I ended up taking some of it to a couple of colleagues who just had a baby.  I thought it might be a nice change from what they had going on, since this is also a busy time of year for them.

Puebla Chicken and Potato Stew.jpg

Puebla Chicken and Potato Stew

2 lbs chicken thighs, rinsed and patted dry
1 large onion, quartered
6 cups water
2 garlic cloves, left unpeeled
1 15 oz can whole tomatoes in juice
4 tsp chopped canned chipotle chiles in adobo
1 tsp oregano
1 Tbsp vegetable oil
1 link mild Spanish chorizo, finely chopped
1 lb boiling potatoes, peeled and cut into 3/4 inch pieces

Combine chicken, 2 onion quarters, water, and 1 tsp salt in a 4 to 5 quart pot and bring to a boil, covered, over moderately high heat.  Boil for 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate; reserve broth with onion.

Meanwhile, heat a small cast-iron skillet over moderate heat until hot.  Add garlic and remaining onion quarters and brown on all sides, turning occasionally with tongs, about 5 minutes.  Peel garlic and transfer to a blender.  Add browned onion quarters, tomatoes with juice, chiles, and oregano and puree until smooth.

When chicken is cool enough to handle, coarsely shred.

Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking.  Add chorizo and cook, stirring until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.

Add potatoes and 1 tsp salt to reserved broth in pot, bring to a simmer, and simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.

Add potatoes and onion to chorizo mixture, along with 2 cups broth.  Stir in chicken and simmer for 10 minutes.  Sprinkle with cheese and serve with avocado slices and corn tortillas on the side.


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