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
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.