Best Puebla Chicken And Potato Stew Recipes

POTATO CHICKEN STEW

Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

PUEBLA CHICKEN AND POTATO STEW

Puebla Chicken and Potato Stew image

Categories Chicken Potato Poultry Sauté Stew Cinco de Mayo Winter Simmer Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves (not peeled)
1 (14-oz) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo*
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup)
Accompaniments: avocado slices; warm corn tortillas

Steps:

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. 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, chiles, 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.
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.
Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
*Available at Latino markets and some specialty foods shops.