Puebla Chicken & Potato Stew, Native American

1h
Prep Time

1h
Cook Time

2h
Ready In

Recipe: #19029

May 14, 2015

Categories: Soups and Stews, Poultry, Chicken, Vegetables, Peppers, Potatoes, Native American, Bone-in Pieces, Spicy more

recipe by:
dienia b

Original is 6 servings

Metric US

I've Tried It

Nutritional

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 1

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.

Step 2

Transfer chicken to a plate, reserving broth with onion.

Step 3

When cool enough to handle, coarsely shred chicken, discarding skin and bones.

Step 4

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.

Step 5

Peel garlic and transfer with onion to a blender.

Step 6

Add tomatoes with juice, chilies, and oregano, then purée until smooth.

Step 7

Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat,

Step 8

Stirring, until fat is rendered, about 2 minutes.

Step 9

Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.

Step 10

Potatoes, cut into 3/4-inch pieces, then add to reserved broth. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.