Puebla Chicken and Potato Stew

Ingredients

• 1 tablespoon vegetable oil
• 1 pound boiling potatoes
• 2 ounces crumbled queso fresco, ricotta salata, or farmer cheese
• corn tortillas
• 2 pounds chicken thighs (with skin and bone)
• 1 large white onion
• 2 garlic cloves
• + 7 more ingredients
• • avocado slices
  • 2 teaspoons salt
  • 1 14-oz can whole tomatoes in juice
  • 1 link dried Spanish chorizo (spicy cured pork sausage)
  • 6 cups water
  • 4 teaspoons canned chipotle chiles in adobo
  • 1 teaspoon dried oregano (preferably Mexican)

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 wit...

View full recipe at Epicurious