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Puebla chicken and potato stew from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • avocados
  • chicken thighs
  • dried oregano
  • canned tomatoes
  • potatoes
  • chorizo sausages
  • corn tortillas
  • queso fresco
  • canned chipotle chiles

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Notes about this recipe

  • Laura on March 04, 2011

    Pg. 400. Loved this! I made it with chicken breasts rather than thighs and they were fine, not dry at all. Also used spicy chorizo in place of mild. It was quite spicy, but not overwhelming. Topped it with cilantro and a squeeze of lime juice. Just delicious! It's going on my Favorites list.

  • Breadcrumbs on March 17, 2010

    p. 400 - March 2010 - First use of this recipe and very pleased with results. Cooked chx ahead and reserved broth for potatoes, also made tomato-chipotle puree ahead so final prep extremely quick for a weeknight meal. Both make-ahead components could also be frozen so this would be a good dish for casual entertaining as well. Served w cheese, avocado and tortilla chips. Excellent flavours and a hit w all.

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