“Mexican Chorizo Chicken Vegetable Stew”

Today really felt like Fall with mostly clouds, chilly breeze, and leaves blowing around. I wore a hoodie most of the day in the house mainly because I just refused to turn on the heat. I have to hold out as long as I can because it hurts my heart that warm weather days are few and far between. Don’t get me wrong as I love Fall with the leaves changing color, the rustle sound they make when you walk through them. So, when I think of Fall and chilly weather, I think comfort food and which means, stew, my Mexican Chorizo Chicken Vegetable Stew. Oh yeah!

Mexican Chorizo Chicken Vegetable Stew

Let me introduce a meal perfect for those chilly nights plus one that makes killer leftovers. I love stews, soups and braises this time of year. Nothing like the warm fuzzy feeling that hits your tummy especially when it’s a homemade meal. Don’t you love the way your house smells while food is cooking. My neighbor asks me all the time what I’m cooking but little does she know what comes from her condo is pretty enticing.

Mexican Chorizo Chicken Vegetable Stew

Anyway, this stew can be made after work or on the weekend when prepping for the workweek. Make ahead meals work marvelously when you’re running short on time, kids need to be at sports practice or you have a weeknight meeting. Whatever your schedule this stew recipe will work for you. Mild in flavor yet just enough spice from the chorizo and sambal oelek.

Mexican Chorizo Chicken Vegetable Stew

This recipe is as easy as browning chorizo, adding in chicken, onion, and garlic. No extra fat needs to be added unless the chorizo has a low fat content. Now, add in sambal oelek, tomatoes, potatoes, cumin, and paprika. Pour in chicken broth and bring to boil then turn heat to simmer and cook for 15 minutes. Add in green beans and cook an additional 15 – 20 minutes until sauce thickens. Only cover the pot halfway so sauce reduces. Adjust salt and pepper to taste and serve with crusty french bread.

Mexican Chorizo Chicken Vegetable Stew

I suggest you make this stew recipe real soon. It does not look like warm weather will be sticking around and say hello Fall with a tummy-warming meal for yourself and the family to enjoy. Dinner in 30 minutes sounds like my kind of night. Enjoy and Welcome to Fall my fellow foodies!

 

Mexican Chorizo Chicken Vegetable Stew

1/2-pound Mexican chorizo sausage, casing removed if using links

1-pound boneless, skinless chicken thighs, cut into small dice

1 medium onion, chopped

1 T. minced garlic

3 t. sambal oelek (red chile sauce)

2 large tomatoes, diced

2 large Russet potatoes, peeled and cubed

1 T. ground cumin

1 T. sweet paprika

2 cups chicken broth

1 – 14.5 oz. can cut green beans

Salt and pepper to taste

3 T. chopped fresh parsley

 

Heat a 6-quart Dutch oven over medium-high heat. Add in chorizo and cook for 5 to 6 minutes until fat is released and sausage is well browned.

Stir in chicken, onion, and garlic. Add in 1 T. Olive oil only if pan is too dry. The chorizo has a high fat content. Turn down heat and brown chicken for about 3 minutes.

Add in sambal oelek, tomatoes, potatoes, cumin, and paprika. You will start to smell the spices. Now pour in chicken broth, scraping up in brown bits.

Bring to a boil and reduce heat to simmer and half-cover pot with lid. Simmer stew for 15 minutes and add in green beans. Continue to cook stew for another 15 to 20 minutes until sauce thickens.

Adjust salt and pepper to taste and sprinkle in parsley and serve with crusty French bread.

 

Makes 4 servings.