Chicken Puebla Stew

I honestly know what kills my husband about my eating habits: when he asks what I want to eat, my answer is always the same - "something healthy, cheap, and delicious." Really, Leah? Yes, really. Even when cooking at home, that is a tough request. Following the decadence of the holiday season, this healthy and flavorful soup satisfies the part of you that wants to continue eating everything in sight, and the other part of you that swore to eat better/workout/fill-in-the-blank.

Don't be intimidated by the unique cooking style of this soup - charing the onions and garlic before pureeing. I promise that anyone can do it. Top the soup with some diced avocado (healthy fat), cilantro, sour cream (low fat, please), and a couple tortilla chips, and enjoy.

Chicken Puebla Stew

2 lbs chicken thighs (boneless, skinless)

2 c broth/stock

2 t. salt

2 garlic cloves whole, not peeled
1 small onion, quartered

1 (14 oz) can whole tomatoes in juice

1 chipotle in Adobo (1 medium chilie)

1 t. dried oregano (preferably Mexican)

1 t. Cumin

½ t. Smoked paprika

1 (1 1/2-oz) link dried Spanish chorizo, finely diced

1  small onion, diced

1 T.  vegetable oil

1 c. corn (frozen)

1  14 oz can white hominy

1 avocado, diced

warm corn tortillas or chips
Sour cream
Cilantro

Season the chicken with salt and pepper, and saute over medium heat until browned and cooked through, about 8 minutes. Transfer chicken to a plate; set aside. Once cool, dice the chicken into bite-sized pieces or shred it. You can also use leftover chicken rather than making some - any cut of chicken will do.

In a large dutch oven, cook the chorizo and diced small onion in oil over medium heat until the fat is rendered, about 2-4 minutes. 


Meanwhile, heat a small dry cast-iron skillet over high heat and brown the garlic and quartered onion on all sides, turning with tongs, about 5 minutes. Peel the garlic, and transfer it and the onion to a blender. Add the tomatoes with juice, chiles, and oregano, then purée until smooth.


Add cumin and paprika to the large pot with chorizo and onion, cooking 2-3 minutes more. Carefully add the tomato purée (it will splatter and steam) and the hominy, and simmer, stirring frequently, about 10 minutes or until thick. Add the 2 cups of broth and return the soup to a boil. Once it boils, reduce the heat to low and add the chicken and frozen corn; let simmer, covered, for 10 minutes.  


Serve with sour cream, sprinkled with diced avocado and cilantro.

Adapted from Epicurious, original recipe available at www.epicurious.com/recipes/food/views/Puebla-Chicken-and-Potato-Stew-109026

Moroccan Winter Squash and Carrot Stew

Sometimes things go as planned, and sometimes they don't. For example, the weather on Sunday was beautiful - mid-50s and sunny. That didn't stop me from sticking to my plan: staying inside cooking and reading all weekend.

I decided to make this dish for a few reasons - it sounded delicious, and we bought a lot of spices at the spice market in Istanbul that I haven't used yet. Plus, I am always looking for new recipes to use quinoa in; it is a complete protein and a grain!

The flavors in this dish are very comforting and hearty, with a slight suggestion of heat as you finish your bite. If you're leery of the cayenne, start with a 1/4 teaspoon and see what you think. You can always add more, but you can't take it out.

Moroccan Winter Squash and Carrot Stew
Ingredients:
Stew
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken/vegetable stock
1 14 1/2-ounce can diced tomatoes
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1 can Chickpeas
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided

Quinoa
2 cup quinoa* (Pronounced keen-wa)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/8 teaspoon salt
1/2 teaspoon turmeric
4 cups chicken/vegetable stock

Method:

For stew: 
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup stock, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes; add the can of chickpeas after the first 10 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa: 
Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups stock. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
NOTE: Sometimes I find a lot of liquid in my quinoa after 15 minutes and it tends to be too firm yet. So, I turn up the heat to medium, remove the lid, and check it after about 5 minutes. Use you best judgment - if it seems undercooked, it probably is. Don't be scared of this grain; it's pretty hard to screw it up.


Rewarm stew. Stir in the cilantro and mint, reserving about 1 tablespoon of the cilantro for garnish. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.

* You can find quinoa in the natural section of the grocery store, or at a specialty market. It's a grain that has lots of protein, and it tastes great. If you're still not impressed or persuaded, go ahead and use rice.

Adapted from Bon Appétit | January 2006
http://www.epicurious.com/recipes/food/views/Quinoa-with-Moroccan-Winter-Squash-and-Carrot-Stew-233714

Made on 10/18/09.