Puebla Chicken & Potato Stew, Native American

1h
Prep Time
1h
Cook Time
2h
Ready In

Recipe: #19029

May 14, 2015



"A Native recipe"

Original is 6 servings

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 by Step Method

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.

Step 11

Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use).

Step 12

Stir in chicken and simmer 10 minutes.

Tips


No special items needed.

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