Creamy Mexican Stew
(Satisfying Comfort Food with Chicken and Chorizo)
Creamy Mexican Stew is hearty comfort food, getting its great Mexican flavor from spicy chorizo sausage. It's made with inexpensive chicken thighs, potatoes, and frozen corn.
Creamy Mexican Stew Recipe
* 16 boneless, skinless chicken thighs
* 1 pound link chorizo
* 1 28 oz. can crushed tomatoes
* 1 28 oz. can diced tomatoes, with juice
* 2 cans mild green chilies
* 4 medium potatoes, diced small
* 12 oz. bag frozen southwestern corn with onion and peppers
* 1/2 cup lime juice
* 1 1/2 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. chili powder
* 1 Tbsp. dehydrated minced onion flakes
* salt and pepper, to taste
* 1 quart light cream
Cook chicken thighs in skillet until done. When they are cool enough to handle, either dice them or shred them between two forks. Put the diced or shredded chicken into a large Dutch oven.
Slice the chorizo into thin coins. Saute it in the same skillet that you cooked the chicken in. When the chorizo slices are cooked, add them to the Dutch oven with the chicken.
Again, using the same skillet, saute diced potatoes until they are barely done. Add them to the Dutch oven with the meat.
Top the meat and potatoes with the crushed and diced tomatoes (including the tomato juice), green chilies, corn, spices, and lime juice. Bring the stew to a boil, then reduce heat to a simmer. Simmer for about an hour, stirring occasionally. It if seems to be getting to thick, you can add a little water or chicken broth, so that it doesn't stick to the pan.
Shortly before serving, add the cream. Heat just until the stew is again hot.
Serving suggestion for Creamy Mexican Stew: top with your favorite taco toppings, such as shredded cheese, diced tomatoes, sliced ripe olives, sour cream, or chopped cilantro.