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/ Chicken Chorizo Tamale Stew

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Chicken Chorizo Tamale Stew

recipe rating: 
4
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SERVING SIZE: 16


Ingredients
  • 1 pound Boneless Chicken Thighs, Diced
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/8 teaspoon Black Pepper
  • 1 teaspoon Paprika
  • 2 tablespoons Olive Oil
  • 1 1/2 cups Onion, Diced
  • 1/2 cup Baby Carrots, Sliced
  • 1/2 cup Jalapeno, Diced
  • 1 tablespoon Garlic, minced
  • 2 cups Chorizo, Diced
  • 1/4 cup Corn Meal (or Masa Harina)
  • 3 1/2 cups Furmano's Diced Tomatoes
  • 1 1/2 cups Furmano's White Kidney Beans
  • 2 cups Chicken Broth
  • 1/4 cup Lime Juice
  • 1/2 cup Cilantro
  • 2 teaspoons Salt
Preparation
  1. Toss onion powder, garlic powder, black pepper and paprika with diced chicken thighs until well coated.
  2. In a large pot over high heat, add olive oil.
  3. Sear chicken in pot until browned, then add onion, carrots, jalapeno, garlic, and chorizo. Saute for an additional 4 minutes until vegetables become slightly cooked.
  4. Add coarse ground corn meal (or masa harina) and saute for 2 minutes.
  5. Add Furmano's Diced Tomatoes, Furmano's White Kidney Beans and chicken broth. Heat to 165 degrees.
  6. Before serving, add lime juice, cilantro and salt. Stir to incorporate flavors before serving.
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