Puebla Chicken & Potato Stew, Native American
May 14, 2015
Categories: Soups and Stews, Poultry, Chicken, Vegetables, Peppers, Potatoes, Native American, Bone-in Pieces, Spicy more
"A Native recipe"
- Serving Size: 1 (571.6 g)
- Calories 465.6
- Total Fat - 30.7 g
- Saturated Fat - 8.2 g
- Cholesterol - 154.4 mg
- Sodium - 1158.4 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 3.4 g
- Sugars - 3.7 g
- Protein - 30.5 g
- Calcium - 64.9 mg
- Iron - 4.3 mg
- Vitamin C - 21 mg
- Thiamin - 0.2 mg
Step by Step Method
Bring chicken, broth, 2 onion quarters, 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, chilies, 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.
Potatoes, cut into 3/4-inch pieces, then add to reserved broth. 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.
Tips & Variations
No special items needed.