Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

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 puree 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 puree (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.

Garnish with avocado slices and warm corn tortillas, if desired.

IDEAS YOU'LL LOVE

Puebla Chicken and Potato Stew:Tinga Poblana de Pollo y Papas

Recipe courtesy of Gourmet Magazine

Chicken-Stuf't Potato Puffs: Rellenos de Papa con Pollo

Recipe courtesy of Sunny Anderson

Potato-Egg Salad (Ensalada de Papas y Huevos)

Recipe courtesy of Daisy Martinez

Fried Chicken (Chicharron de Pollo)

Recipe courtesy of Young Sun Huh

Pollo Llora Hoy y Llora Manana (Chicken Cry Today, Cry Tomorrow)

Recipe courtesy of Javier Barajas

Croquetas de Jamon y Queso

Recipe courtesy of Ana Sofia Pelaez

Papas y Chorizo Con Rajas (Potatoes and Chorizo with Green Chiles)

Recipe courtesy of Goode Company BBQ

Chicken Stemperata: Stemperata di Pollo

Recipe courtesy of Mario Batali

Chicken Roll: Rollata di Pollo

Recipe courtesy of Mario Batali

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here