Puebla Chicken and Potato Stew

Puebla Chicken and Potato Stew
Photo by Romulo Yanes


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

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


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