Recipe by TheGrumpyChef
This stew is great served as taco filling in a corn tortilla, with your favorite side of rice, and it is low in fat. If you can't find turkey chorizo, you may substitute using 8 oz extra-lean ground turkey and brown with 1 tsp chili powder. Cook and prep time does not include time to poach and shred chicken. This recipe is from Low-fat Mexican Cooking and has been slightly revised.
Top Review by invictus
Very good and full of spice/flavor. I used regular chorizo since I had some stashed in the freezer, diced tomatoes, and left out the potato since I served over rice. Thanks for posting!
- 3 boneless skinless chicken breasts, poached and shredded
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2 garlic cloves, finely chopped
- 8 ounces turkey chorizo
- 1 (406 g) can crushed tomatoes
- 2 chiles chipotle chiles in adobo, chopped
- 1 pinch sugar
- 1⁄2 cup water
- 1 large potato, peeled, boiled, and cubed (leftover baked potato works great)
Directions See How It's Made
- Heat oil in small saucepan over med-low heat. Add chopped onion and garlic, and saute for 2-3 minutes. Add chorizo and saute mixture for 4-6 minutes until the onion is soft.
- Add tomatoes, chiles (with a bit of adobo sauce), sugar, and water to the pan. Stir, season with salt and pepper and add potaotes.
- Simmer for 20 minutes, stirring occassionally; then add the chicken and simmer until the contents have a consistency of thick stew.
- Note: To poach chicken breasts, place in large saucepan, cover with water, and add pinch of salt,(may add large slice of onion, crushed garlic and peppercorn for extra seasoning), cover and gently simmer for 25 minutes. Allow chicken to cool in the water, then remove it. Shred the breast with a fork.