Puchero Moderno (Modern Latin American Chicken Stew)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Serves:
-
5
ingredients
- 4.92 ml olive oil
- 2 garlic cloves, chopped
- 680.38 g boneless skinless chicken breasts, cut into bite size pieces
- 283.49 g white pearl onions (thawed frozen onions)
- 2838.0 ml water
- 2 bay leaves
- 3.69 ml dried thyme
- 7.39 ml pepper
- 14.79 ml kosher salt
- 1 ancho chili, stemmed & seeded
- 4.92 ml lemon zest
- 226.79 g Brussels sprout, trimmed & washed
- 90.71 g baby carrots (9 carrots)
- 1 small sweet potato, peeled & diced
- 118.29 ml corn
- 2 leeks, white parts only, split, washed, and sliced
- 226.79 g chorizo sausage (2 sausages)
- 14.79 ml chopped flat leaf parsley, to garnish
- 59.14 ml coarse grain mustard, for dipping
directions
- In a large stockpot, over medium-high heat, sauté garlic, chicken, and onions in oil until garlic and onion are soft and chicken is golden brown on all sides (5-10 minutes).
- Add the water, bay leaves, thyme, peppercorns, salt, and chilies; bring to a boil over high heat.
- Decrease heat to low & simmer, covered, for 1 1/2 hours, occasionally skimming off any fat that rises to the surface.
- Add lemon zest to the broth.
- Add all vegetables and simmer for 8 minutes.
- Add the chorizo and simmer for 13 more minutes, occasionally skimming the surface of the soup.
- Add the parsley.
- Ladle into bowls and serve with mustard on the side for dipping the meat and vegetables into.
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RECIPE SUBMITTED BY
littleturtle
United States