Mexican Stew with a Queso Fresco Avocado Cilantro Sour CreamServes 6-8
Ingredients:8 chicken thighs6 red skinned potatoes diced
8 roma tomatoes diced1 white onion small diced
2 green peppers diced1 avocado
3 cups chicken stock½ lb Mexican chorizo diced
4 cups sour cream2 Tbsp chopped fresh cilantro
¾ c Colonel De Rays Mexican Seasoning
3Tbsp blended olive oil1/2lb Queso Fresco
1 Nice size bag of Tortilla Chips
1. Rub the chicken thighs with the seasoning. Heat up a large sauté pan then add the oil to the pan and let get hot close to smoking, then turn temperature slightly down and add the chicken thighs skin side down first and let the skin fat render for close to 10 minutes then turn the thighs over and add the diced chorizo, green peppers, and onions then let slow cook for 5 min then add the diced tomatoes and chicken stock and deglaze the bottom of the pan.
2. In the mean time brown the potatoes and add them to the chicken dish.
3. Pull the thighs out of the dish and dice them up and add them back to the dish and continue to slow cook for 15-20 more minutes.
4. Mix the sour cream with the cilantro, Queso Fresco, avocado and salt and pepper.
5. Spoon the chicken dish into a bowl and top the Mexican chicken stew with the sour cream mixture and serve with tortilla chips.
ENJOY! Happy Halloween! Felize Dia De Muerto!
