Some days when I pick up the kids from daycare, there’s a mom who compliments the green winter coat I’m wearing. Last week we joked that I should enjoy it, because spring arrives this Wednesday and I won’t wear it much after that until next year. Apparently we laughed too soon as Lane is currently shoveling snow and slush from the driveway. The good news is, I don’t have to put away that fantastic green coat just yet . Considering that the kids only have one more day that they can legally hold school before they have to go on legal holidays (like Memorial Day), I’m pretty glad it was only a 90 minute delay for them this morning. They were appropriately disappointed when they found out school wasn’t cancelled. We all remember those days when we were too young to understand that every cancelled school day in the winter means one more day of wilting at your desk in June. Admittedly though, there is something extra fun about a snow day. We should know, we’ve had plenty of them this winter. I’d love to say this is the last of it, but this is New England, and we did have the April Fool’s Day Blizzard in 1997.
Last year, it was seventy-five degrees outside and I was grilling steak. This year, even though Lane has excitedly assembled a new charcoal grill, we are still focused on indoor meals. This stew is pretty tasty, so I’m definitely not going to complain about being inside with a bowl of this for dinner. Starting by giving the chicken broth a much deeper flavor quickly by adding a few things and using it to poach the chicken, you have a hearty and flavorful stew in under an hour that tastes like you simmered it all day.
Chicken Chorizo Stew
- 2 C. chicken broth
- 2 C. water
- 1 bunch fresh flat-leaf parsley
- 3 garlic cloves, cut in half
- 1 onion, quartered
- 1 medium carrot, chopped
- 12 oz. skinless, boneless chicken breast halves
- 6 oz. chopped Spanish chorizo
- 3 C. cubed red potato
- 1 1/2 C. chopped onion
- 1 medium red bell pepper, chopped
- 1 Tbsp. minced fresh garlic
- 1/2 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1 1/2 Tbsp. sherry vinegar
- 2 Tbsp. chopped fresh parsley
In a large saucepan over medium-high heat, combine the chicken broth, water, bunch of parsley, halved garlic, quartered onion, and carrot.
Add the chicken to the saucepan and bring the mixture to a boil.
Reduce the heat to medium or medium-low and simmer, uncovered, for 14 minutes or until the chicken is cooked through.
Remove the chicken and reserve the cooking liquid.
Using two forks, shred the chicken.
Strain the cooking liquid through a mesh strainer or fine sieve over a bowl. Reserve liquids, discard the solids that have collected in the strainer.
Wipe the saucepan with a paper towel.
Saute the chorizo over medium-high heat for 2 minutes.
Add the potato, chopped onion, and bell pepper to the saucepan and cook for 8 minutes, stirring occasionally.
Add the minced garlic, cumin, and salt and cook for 2 minutes, stirring occasionally.
Add the reserved cooking liquid, bring to a simmer, and simmer for 12 minutes.
Add the shredded chicken and simmer for 5 minutes.
Remove from heat, stir in vinegar, and serve hot.
Makes 4 (roughly 1 C. each) servings.
Source: adapted from Cooking Light January 2012