Chicken Chorizo Stew
Christiane Hubbard
ingredients
- 2 lb.s boneless, skinless chicken breasts
- 6 c water
- 1 onion, diced
- 2 t salt
- 2 garlic cloves, minced
- 1 14 oz. can diced tomatoes in juice
- 2 chipotle peppers in Adobo sauce
- 1t dried oregano
- 1 lb. chorizo sausage, casing removed
- 2 T vegetable oil
- 2 lb.s potatoes, peeled and diced
directions
- 1
1. Simmer the chicken and half the onion in the water with 1 t salt until the chicken is cooked through. Transfer chicken to a plate and reserve the cooking broth.
- 2
2. Brown the garlic and remaining onion in 1 T oil. Blend with tomatoes and their juice, peppers, and oregano in a blender until smooth.
- 3
3. Brown the chorizo in 1 T oil, add purée and simmer for 10 minutes.
- 4
4. While the pot is simmering, shred the chicken and add it to the pot.
- 5
5. Simmer the potatoes in the reserved broth with 1 t salt until tender and add to the pot with 2 cups of the broth.
- 6
6. Simmer everything together a little longer to meld the flavors.
Source: Christiane Hubbard
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