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A stew is a great vehicle to add a bunch of your favorite ingredients. A stew is hearty, tasty and filling.
Jump to RecipeWhen I make stew like recipes, I love to smoke chicken thighs as one of the proteins used. Smoking the chicken brings so much flavor and that smoky flavor is not lost in the stew. The second protein used in this stew was beef chorizo. The beef sausage was the genesis of this recipe idea. I wanted a way to use them.
Showing you the versatility of a stew, I present some of my recipes that have there roots in the South, in Veracruz, Jamaica, Korea and India. These dishes also include vegan dish.
CHICKEN STEW WITH A GF CHEDDAR BISCUITS
I will say this stew has a few more steps than a typical stew. Beginning with the smoking of the chicken. Then, the browning of the beef chorizo. The sauce also had a couple of steps beginning with caramelizing some onions. Then, the onions were blended with some of the stew sauce and added back in. The depth of flavor was really good. I also really liked the texture which included sweet potatoes (yes, I par-cooked them before adding to the stew – another step) and hominy.
The developing of the stew.
The Mexican Chicken Sausage Stew plated.
Mexican Chicken Sausage Stew
My Mexican Chicken Sausage stew has quite a few steps to it but they are worth it. This recipe has so much flavor and texture.
Ingredients
- 10 Whole Boneless skinless chicken thighs
- 3 Whole Beef chorizo
- 2 Whole Onions divided, one diced
- 2 Whole Sweet Potatoes
- 4 Cups Chicken stock
- 6 Whole Roma tomatoes
- 2 Tbsp Adobo seasoning divided
- 1 Tbsp Fresh ground black pepper divided
- 2 Tsp Oregano
- 28 Ounces Hominy
- 1/4 Bunch Fresh cilantro chopped
Instructions
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Begin by spicing the chicken with adobo seasoning and black pepper. Add to the smoker and smoke for 45 – 60 minutes.
At the same time, quarter the onion and the tomatoes and the sweet potatoes to a baking tray. Place in a 350 degree oven and roast for 45 – 60 minutes. Once the sweet potato is cooled, peel off the skin and cut into cubes. Add the onion and tomatoes to the blender with a little stock from the stew pot (this will make more sense shortly when you read below).
Next, cut your sausages in half lengthwise, then into thirds. Sauté them in the pot to get some browning on them. Remove from the pot and set aside.
Next, add some oil to your pot. Once warm, add in the diced onion and sauté for 4 minutes. Add some adobo seasoning, oregano and black pepper. Pour in the stock and the smoked chicken and simmer for 10 minutes. Take the chicken out and reserve with the sausage. Now, take some of this stock to help blend with the onion tomato mixture. Once blended, pour the mixture back into the pot. Let this simmer for 10 minutes.
Add the chicken and sausage back in and simmer for 10 minutes. Add the sweet potato and simmer for 5 minutes. Now, add in the hominy and simmer for 5 minutes. Finish by adding in the cilantro. Mix well.
Serve and enjoy!
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