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sunday dinner: chicken tortilla stew.

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It is officially one pot season, y’all. OK, I know that’s not an actual season, but it is a favorite time of year over here at Casa Radeke. I don’t know about other parts of the country, but the Northeast has gone full Fall practically overnight, and now all I want to eat are cozy things — soups and stews, casseroles, mac and cheese — basically anything warm and hearty.

Stew probably tops that list as my favorite one pot meal, not only because stews pack a wallop of flavor, but also because I love the cooking process. Having something bubbling away on the stove for hours just adds to the romance of the season, not to mention it makes my house smell insanely good.

This chicken tortilla stews checks all the right seasonal boxes — it’s an easy one pot meal, it’s hearty as all get out, and it packs a variety of delicious flavor, a mix of spice and earthiness and tang that just makes me happy when I eat it.

For my veggie-friendly readers, this is easily translated into a vegetarian meal — just nix the chicken and chorizo and switch out the chicken broth for some vegetable stock. You could also sub the chicken for some mushrooms and/or zucchini if you want to maintain the heartiness of the dish.

No matter how you make it, this one’s a keeper and should carry you through Fall as cozy as your favorite flannel.

You ready? OK, let’s do this.

Chicken Tortilla Stew
Serves: 6

You will need:
1 pound chicken breasts
3/4 pound chorizo sausage, broken into bite size pieces
2 tablespoons extra-virgin olive oil
5 cloves garlic, smashed
1 medium onion, chopped
8 small red potatoes, diced
1 15-oz can chopped tomatoes
1 15-oz can black beans, drained
1 15-oz can kernel corn, drained
2 chipotle chiles, diced
1 quart chicken stock
salt and freshly ground black pepper

For garnish:
1 sack corn tortilla chips
1 cup sharp cheddar cheese, shredded
1 avocado, chopped
1 bunch cilantro, roughly chopped
2 limes, cut into wedges
corn tortillas, warmed

Kitchen equipment: large soup pot, small saucepan

Poach the chicken. You could just sauté your chicken as you cook the stew, but I prefer to poach it first since poaching the chicken allows you to get that shredded chicken yumminess that takes this stew to another level. And it only adds about 15 minutes to your overall prep time.

To poach the chicken, place the chicken breasts in a small saucepan and season with salt and pepper. Add two of the smashed garlic cloves and a bay leaf if you have it. Add just enough water to the pan to cover the chicken, then set on high heat on the stove and bring to a boil. Once boiling, turn the heat down to low and simmer for 8 minutes. At the 8-minute mark, check to see if the chicken is cooked all the way through; if so, pull ‘em out, if not, cook for another 2 to 3 minutes.

Once the chicken is fully cooked, shred with two forks and set aside.

Start the stew. Preheat your large soup pot over medium-high heat. Add the olive oil to the pan and when hot, add the poached chicken. Lightly brown chicken for about two minutes, then add the other three garlic cloves and the chorizo. Cook another 2 to 3 minutes, breaking up the chorizo as it cooks.

Add the veggies. Add the onions and potatoes to the chicken-chorizo mixture and cook another 5 minutes or so, stirring occasionally, then stir in the tomatoes, beans, corn and chipotle chiles. Add the chicken stock and bring the stew to a boil.

Reduce and simmer. Reduce the heat to low and simmer until potatoes are tender, about 20 to 25 minutes. The stew is ready when the potatoes are soft and the broth has a nice spicy tang to it.

Garnish and serve. Here’s where the fun begins. I like to set up a toppings bar with the chips, shredded cheese, avocado, cilantro and lime wedges, and let everyone go wild with the garnishing. If I’m doing it, I would ladle the stew into a shallow bowl, then top with a generous handful of crushed tortillas, a bit of shredded cheese, then a sprinkling of cilantro and the chopped avocado. Top with a squeeze of lime over the stew as a final garnish. Serve with warmed tortillas on the side to sop up the goodness.

This stew will warm you to your core and you’ll be impressed with how much flavor comes out of something that took less than an hour to make. The other great thing about this recipe is it makes A LOT of stew, so you’ll have plenty of leftovers to feed on over the next few days (or months, it also freezes incredibly well). Cozy to the max, all from one little pot. Enjoy!

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2 Comments Join the Conversation

  1. Pingback: A look back — 2015 in review. | plumber's daughter

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