4 October, 2015
Chicken and Chorizo Stew
Slow Cooker Chicken and Chorizo Stew
Prep time
Cook time
Total time
A great fall or winter dish that can be spicy or mild depending on preferences. Cooks nicely over the course of 8 hours, just make sure to chill the chicken broth and tomatoes overnight prior to cooking.
Author: Ned
Recipe type: Soup
Cuisine: Mexican
Serves: 4-6
Ingredients
- 2tablespoons vegetable oil
- 3medium onions, minced
- 8medium garlic cloves, minced or pressed through a garlic press (about 8 teaspoons)
- Salt
- 3pounds boneless, skinless chicken thighs, trimmed
- 2cups low-sodium chicken broth, chilled
- 1(15.5-ounce) can diced tomatoes, drained and chilled
- 8ounces chorizo sausage, cut into ½-inch chunks
- ¼cup Minute Tapioca
- 1 - 3tablespoons minced chipotle chiles in adobo
- 1tablespoon brown sugar
- 2cups frozen corn, thawed
- 1(14-ounce) can black beans, drained and rinsed
- ¼cup minced fresh cilantro leaves
- Ground black pepper
Instructions
- Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, and ¼ teaspoon salt and cook until the onions are softened and lightly browned, 10 to 15 minutes.
- Transfer the onion mixture to the slow cooker insert and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar until evenly combined. Cover and cook on low until the chicken is tender, 7 to 9 hours. (Alternatively, cover and cook on high for 4 to 5 hours.)
- Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the stew using a large flat spoon. Stir in the corn, beans, and cilantro and let stand until the corn and beans are heated through, about 15 minutes. Season with salt and pepper to taste and serve.
Notes
Be sure to use chicken broth and tomatoes that have been refrigerated overnight or the stew will cook too fast. For a mild flavor, use the lower amount of chipotle chiles; for a spicy flavor, use the higher amount of chipotle. This thick stew is great on its own, but is also good served over rice, with tortillas, or with a crusty loaf of bread.
You can also substitute navy beans for black beans as well.
Recipe originally from Cooks Illustrated.
You can also substitute navy beans for black beans as well.
Recipe originally from Cooks Illustrated.