Ingredients
- 2 lb chicken thighs (with skin and bone) shopping list
- 6 cups water shopping list
- 1 large white onion, quartered shopping list
- 2 teaspoons salt shopping list
- 2 garlic cloves (not peeled) shopping list
- 1 (14-oz) can whole tomatoes in juice shopping list
- 4 teaspoons chopped canned chipotle chiles in adobo* shopping list
- 1 teaspoon dried oregano (preferably Mexican) shopping list
- 1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped shopping list
- 1 tablespoon vegetable oil shopping list
- 1 lb boiling potatoes shopping list
- 2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup) shopping list
- Accompaniments: avocado slices; warm corn tortillas shopping list
How to make it
- 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.
People Who Like This Dish 2
- merlin San Francisco, CA
- joe1155 Munchen, DE
- cuzpat Sikeston, Mo
- superfoodman Metropolis, IL
- hungrybear Miner, MO
- texalp Dallas, TX
- goodeat Benton, MO
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The Rating
Reviewed by 5 people-
Very goody
hungrybear
in Miner loved it
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Love stew!! and this would be fine
superfoodman
in Metropolis loved it
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Gotta love this!
cuzpat
in Sikeston loved it
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