Puchero Moderno Modern Latin American Chicken Stew Recipes

Steps:

• 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.

Steps:

• Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
• For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.