Puebla Chicken and Potato Stew

Name: Puebla Chicken and Potato Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 teaspoons chopped canned chipotle chiles in adobo; 397 grams whole tomatoes in juice; 907 grams chicken thighs (with skin and bone); 4 servings Accompaniments: avocado slices; warm corn tortillas; 118 milliliters oz crumbled queso fresco*, ricotta salata, or farmer cheese; 2 garlic cloves (not peeled); 1 teaspoon dried oregano (preferably Mexican); 454 grams boiling potatoes; 2 teaspoons salt; 43 grams dried Spanish chorizo* (spicy cured pork sausage), finely chopped; 1 Tbsp vegetable oil; 1 liters water; 1 large white onion, quartered

Puebl If you have salt, oregano, potatoes, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Bring chicken, water, 2 onion quarters, and 1 teaspoon salt 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.

Ingredients you will need

Whole Chicken

Onion

Water

Salt

Equipment you will use

Pot

Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.

Ingredients you will need

Whole Chicken

Broth

Onion

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.

Ingredients you will need

Whole Chicken

Garlic

Onion

Equipment you will use

Blender

Frying Pan

Tongs

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

Ingredients you will need

Tomatoes In Juice

Oregano

Chili Pepper

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.

Ingredients you will need

Chorizo

Cooking Oil

Equipment you will use

Frying Pan

Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.

Ingredients you will need

Potato