Are you ready to elevate your taco and tamale game? Forget bland fillings – prepare for a flavor explosion with Jauja Chicken Stew, a vibrant and deeply satisfying Peruvian-inspired recipe. This isn't your average chicken stew; it's a rich tapestry of textures and tastes, blending tender chicken, hearty potatoes, vibrant vegetables, and a deeply savory broth. The secret lies in the careful layering of flavors, creating a complex and unforgettable dish that's perfect for sharing (though you might find it hard to!). Think creamy potatoes, succulent chicken, and a broth so delicious you'll want to drink it straight from the pot.
Jauja Chicken Stew is incredibly versatile. Use it as a base for incredible tacos, the star filling for your homemade tamales, or simply enjoy it as a comforting meal on its own, served with crusty bread to soak up every last drop of that delicious broth. Ready to experience the magic? Let's dive into the step-by-step process to create this culinary masterpiece.
Tools Needed
- Stove
- Pot
- Blender
- Strainer
Ingredients
- Chicken: 1.5 kg
- Onion: 1/2 large
- Garlic cloves: 5
- Bay leaves: 2-3
- Thyme sprig: 1
- Salt
- Guajillo chiles: 7
- Ancho chile: 1 medium (or 2 small)
- Morita chiles
- Green tomatoes
- Small onions: 3
- Cumin: 1-2 cloves
- Chicken bouillon powder
- Oil or butter
Step-by-Step Instructions
Step 1. Prepare the Chicken Broth
- In hot water, add chicken legs, thighs, wings, and salt. Bring to a boil, remove foam.
- Add onion (root intact), garlic, thyme, and bay leaves. Reduce heat to medium-low, partially cover, and simmer for 25 minutes.
- Add chicken breast (bone-in, skin-on). Simmer for 20 minutes, then remove from heat and let cool in the broth.
Step 2. Make the Chile Sauce
- In hot water, add morita, guajillo, and ancho chiles. Bring to a boil, then add green tomatoes. Remove when they change color.
- Turn off heat, let chiles hydrate and enlarge. While this happens, remove cooked chicken from broth, remove skin, and shred.
- Blend hydrated chiles, some chicken broth, then strain.
- Blend green tomatoes, small onions, cumin, cloves, a little broth.
Step 3. Cook the Sauce and Shred Chicken
- In hot oil/butter, sauté the green tomato sauce for 7-8 minutes. Add the strained chile sauce, season with salt and chicken broth.
Step 4. Combine and Finish the Stew
- Add shredded chicken to the sauce. Simmer for a few minutes to heat through and combine flavors.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use bone-in, skin-on chicken for flavorful broth and juicy meat.
- Don't overcook the chicken breast to keep it juicy.
- Use a little more salt than usual, as some flavor is lost inside tamales.
Nutrition
- Calories: approximately 600-800
- Fat: 30-45g
- Carbs: 20-30g
- Protein: 60-75g
FAQs
1. Can I make this Jauja Chicken Stew ahead of time?
Absolutely! This stew tastes even better the next day. Make it a day or two in advance and reheat gently before using in your tamales or tacos.
2. What type of chicken is best for this recipe?
Bone-in, skin-on chicken thighs are ideal for maximum flavor and tenderness. They become incredibly succulent in the stew.
This Jauja Chicken Stew recipe will transform your taco and tamale fillings, adding depth and complexity you won't find anywhere else. From the rich broth to the tender chicken, every element contributes to an unforgettable culinary experience. Enjoy the delicious results of your culinary adventure!