There's nothing quite like the comforting warmth of a hearty chicken stew, especially when it's brimming with tender potatoes and bathed in a rich, flavorful red sauce. This classic dish is a family favorite, perfect for chilly evenings or any occasion calling for a soul-satisfying meal. The succulent chicken, perfectly cooked potatoes, and deeply satisfying sauce create a symphony of textures and tastes that will leave you wanting more. This recipe emphasizes simplicity and fresh ingredients, resulting in a dish that's both delicious and easy to make.
Forget complicated techniques and long ingredient lists – this recipe focuses on achieving maximum flavor with minimal fuss. We'll guide you through each step, ensuring a perfectly balanced and incredibly flavorful chicken stew. Ready to dive into the detailed, step-by-step instructions and create this culinary masterpiece? Let's get cooking!
Tools Needed
- Pot
- Blender
- Cutting board
- Knife
Ingredients
- Whole chicken
- Large onion: 1/2
- Garlic cloves: 5
- Bay leaves: 2-3
- Thyme sprig: 1
- Salt
- Potatoes
- Ripe tomatoes: 2
- Guajillo chiles
- Guajillo pua chiles
- Mexican oregano: 1-2 cloves
- Cumin: a pinch
- Corn tortillas
- Refried beans
- Red rice
Step-by-Step Instructions
Step 1. Prepare the Chicken and Broth
- In a pot with hot water, add chicken legs, thighs, wings, and salt. Once boiling, remove foam. Add onion (with root), garlic, thyme, and bay leaves. Lower heat and partially cover. Cook for 25 minutes.
- Add chicken breasts to the broth after 25 minutes. Cook for 20 minutes, ensuring they remain juicy and soft.
- Once cooked, remove the chicken from the broth, let it cool, remove skin, and shred.
Step 2. Make the Red Sauce and Prepare Potatoes
- Cut potatoes into cubes and keep them in water to prevent discoloration. Sauté with half an onion and salt.
- Cook tomatoes, guajillo chiles, and guajillo pua chiles in water until the tomato skins burst. Blend cooked tomatoes, onion, garlic, spices, and cooking water.
- Strain the sauce and set aside.
Step 3. Cook the Potatoes in the Sauce
- In hot oil, sauté potato cubes with salt for 5-6 minutes. Add chopped onion and sauté for another 5 minutes. Pour in the prepared sauce, season with salt, cover and cook for 15 minutes.
Step 4. Combine and Serve
- Add shredded chicken to the potatoes and sauce. Simmer for a few more minutes to heat through and blend flavors.
- Serve hot with warm corn tortillas, refried beans, and red rice.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Cook chicken breasts with bone and skin to prevent drying out.
- Season potatoes while frying to prevent them from becoming bland.
Nutrition
- Calories: approximately 600-800
- Fat: 25-35g
- Carbs: 70-90g
- Protein: 50-60g
FAQs
1. Can I use different vegetables in this stew?
Absolutely! Carrots, celery, peas, or green beans would all be delicious additions. Just add them along with the potatoes.
2. How can I make the sauce thicker?
If your sauce is too thin, simmer it uncovered for a longer period to reduce the liquid. You can also stir in a tablespoon of cornstarch mixed with a little cold water at the end.
3. Can I make this stew ahead of time?
Yes! This stew tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This juicy chicken stew with potatoes in red sauce is a guaranteed crowd-pleaser, perfect for a cozy night in or a special family gathering. The simple recipe yields a dish bursting with flavor and warmth, leaving everyone satisfied and wanting seconds. So gather your ingredients and get cooking – you won't regret it!