Recipe courtesy of Gourmet Magazine
Print
Total:
45 min
Prep:
10 min
Cook:
35 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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Fried Chicken (Chicharron de Pollo)

Recipe courtesy of Young Sun Huh

How to Make a Causa de Atun, Palta y Tomate, or How to Make Causa With Tuna, Avocado and Tomato

Recipe courtesy of Ana Sofia Pelaez

Fried Chicken

Recipe courtesy of Chuck Hughes

Rosalia Sr.'s Pollo Pipian

Recipe courtesy of Chuck Hughes

Honey Mustard and Garlic Spatchcock Chicken with Sweet Potato and Mint Mash

Recipe courtesy of Lorraine Pascale

Chicken Masala

Recipe courtesy of Bal Arneson

Sesame Ginger Chicken

Recipe courtesy of Kelsey Nixon

Pesto Chicken Penne

Recipe courtesy of Siba Mtongana

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here