Puebla Chicken And Potato Stew Recipes

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POTATO CHICKEN STEW



Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 45m

Yield 6

Number Of Ingredients 13

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

  • Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
  • Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES



Russian Chicken Stew with Potatoes and Vegetables image

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Provided by Natalie Titanov

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 46m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5 potatoes, peeled and cubed
1 carrot, sliced
1 onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Steps:

  • Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
  • Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g

PUEBLA CHICKEN AND POTATO STEW



Puebla Chicken and Potato Stew image

Categories     Chicken     Potato     Poultry     Sauté     Stew     Cinco de Mayo     Winter     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves (not peeled)
1 (14-oz) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo*
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-oz) link dried Spanish chorizo* (spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*, ricotta salata, or farmer cheese (1/2 cup)
Accompaniments: avocado slices; warm corn tortillas

Steps:

  • 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 purée 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 purée (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.
  • *Available at Latino markets and some specialty foods shops.

CHICKEN, CORN, AND POTATO STEW



Chicken, Corn, and Potato Stew image

It looks like there is a lot to do here but it all goes quickly, especially if you use a food processor to grate the russets! The russet potatoes should dissolve and thicken the stew nicely. Talk about comfort food this is it! I'm guessing at the servings as we now have only myself and my DH at home and we had lots left. Excellent with cornbread.

Provided by Annacia

Categories     Stew

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 (3 1/2-4 lb) broiler-fryer chickens, cut into 8 serving pieces
1 3/4 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons unsalted butter
1 large white onion, finely chopped
2 teaspoons dried oregano, crumbled
1 1/2 lbs russet potatoes (baking)
6 cups chicken broth
1 cup water
2 lbs yellow potatoes, peeled, cut into 1/2-inch cubes and placed in bowl covered with water
3 ears corn, cut crosswise into 1-inch pieces
1/2 cup chopped fresh cilantro leaves
1 cup heavy cream
3 tablespoons drained capers
3 avocados, quartered, pitted, peeled, and cut into 1/2-inch cubes

Steps:

  • Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat butter in a wide heavy 7- to 8-quart pot over moderately high heat until foam subsides, then brown chicken in 2 batches, skin side down first, turning occasionally, about 10 minutes.
  • Transfer chicken as browned to a plate.
  • Add onion to pot along with oregano and remaining teaspoon each salt and pepper and sauté, stirring, until light golden, about 5 minutes.
  • Peel and coarsely grate russet potatoes and add to pot with chicken, broth, and water. Simmer, covered, stirring occasionally, until chicken is cooked through, about 25 minutes.
  • Transfer chicken with tongs to a cutting board to cool. Drain cubed yellow potatoes and add to pot.
  • Simmer, covered, stirring occasionally, until cubed potatoes are almost tender, about 10 minutes.
  • Add corn and simmer, covered, until tender, 5 to 10 minutes more.
  • While corn is cooking, remove skin and bones from chicken and coarsely shred meat.
  • Add meat to pot and heat through.

Nutrition Facts : Calories 920.7, Fat 58.2, SaturatedFat 20.2, Cholesterol 201.2, Sodium 1354.2, Carbohydrate 54.3, Fiber 11.5, Sugar 5.3, Protein 48.2

COLOMBIAN CHICKEN, CORN, AND POTATO STEW



Colombian Chicken, Corn, and Potato Stew image

Provided by Shelley Wiseman

Categories     Soup/Stew     Milk/Cream     Chicken     Potato     Stew     Dinner     Lunch     Corn     Root Vegetable     Cilantro     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 8 servings

Number Of Ingredients 13

1 whole chicken (about 3 1/2 pounds)
2 quarts water
2 cups reduced-sodium chicken broth
1 large white onion, chopped
1 tablespoon dried guascas or oregano
1 pound papas criollas (thawed if frozen), quartered, or russet (baking) potatoes
1 pound Yukon Gold potatoes
1 pound boiling potatoes
3 ears corn, cut into 1-inch rounds, or 2 cups kernels (10 ounces)
3/4 cup chopped cilantro, divided
1 cup crema, or 1/2 cup heavy cream mixed with 1/2 cup sour cream
1/4 cup drained capers
3 (6- to 8-ounces) firm-ripe avocados, cut into cubes

Steps:

  • Put chicken in a 6- to 8-quart pot and add water, broth, onion, guascas, and 1 1/2 teaspoons salt. Bring to a boil, skimming foam, then reduce heat and simmer, covered, until chicken is cooked through, 30 to 40 minutes. Transfer to a plate to cool slightly (reserve broth).
  • Add papas criollas to reserved broth (if using russet potatoes, peel and coarsely grate first) and simmer, uncovered, stirring occasionally, until potatoes are falling apart and beginning to thicken broth (mash if necessary), 20 to 30 minutes.
  • Meanwhile, peel Yukon Golds and boiling potatoes and cut into 1-inch pieces, then add to pot and simmer, covered, stirring occasionally, until almost tender, 10 to 15 minutes.
  • Add corn, 1/4 cup cilantro, and 1 teaspoon coarsely ground black pepper and simmer, covered, until corn is tender, 5 to 10 minutes.
  • While corn cooks, coarsely shred chicken, discarding skin and bones.
  • Add chicken to stew and cook, stirring occasionally, until heated through. Season with salt.
  • Serve stew with crema, capers, avocados, and remaining 1/2 cup cilantro, each in separate bowls (or add them to stew in pot just before serving).

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