Puchero Moderno (Modern Latin American Chicken Stew)

A modern version of Puchero. Even more delicious the second day.

• Ready In: 2 hrs 30 mins
• Serves: 5

Ingredients

• 1  teaspoon olive oil
• 2  garlic cloves, chopped
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into bite size pieces
• 10  ounces  white pearl onions (thawed frozen onions)
• 3  quarts water
• 2  bay leaves
• 3⁄4 teaspoon dried thyme
• 1⁄2 tablespoon pepper
• 1  tablespoon kosher salt
• 1  ancho chili, stemmed & seeded
• 1  teaspoon lemon zest
• 1⁄2 lb Brussels sprout, trimmed & washed
• 3 1⁄4 ounces  baby carrots (9 carrots)
• 1  small sweet potato, peeled & diced
• 1⁄2 cup corn
• 2  leeks, white parts only, split, washed, and sliced
• 1⁄2 lb chorizo sausage (2 sausages)
• 1  tablespoon  chopped flat leaf parsley, to garnish
• 1⁄4 cup coarse grain mustard, for dipping

Directions

1. In a large stockpot, over medium-high heat, sauté garlic, chicken, and onions in oil until garlic and onion are soft and chicken is golden brown on all sides (5-10 minutes).
2. Add the water, bay leaves, thyme, peppercorns, salt, and chilies; bring to a boil over high heat.
3. Decrease heat to low & simmer, covered, for 1 1/2 hours, occasionally skimming off any fat that rises to the surface.
4. Add lemon zest to the broth.
5. Add all vegetables and simmer for 8 minutes.
6. Add the chorizo and simmer for 13 more minutes, occasionally skimming the surface of the soup.
7. Add the parsley.
8. Ladle into bowls and serve with mustard on the side for dipping the meat and vegetables into.