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| Shredded Chicken, Potatoes, Kale and Chorizo in a Tasty Broth |
Barbara was working feverishly to finish her write-ups for the People Wall project this week, so asked me to step in and make dinner. She actually found this recipe, so all credit goes to her. I was just the implementer.
I don't usually think of chicken as a main ingredient for a stew. But we had boneless chicken thighs in the freezer and needed a dish to use them with. Our weather had been quite cold the last few days, so a stew did sound like an appropriate dish to make.
Although the recipe called for bone-in chicken with the skin on while browning, both the bones and the skins are removed early in the preparation process. So using boneless, skinless chicken thighs made a lot more sense. Also, the package of chicken thighs I had was double the weight of what the recipe called for. So I doubled the recipe, which worked out perfectly for two nights worth of dinners. The original recipe was for two servings. Doubling it gave us four servings. The second night was just as good as the first night.
This may be the best chicken stew I have ever had! A good choice.
---Tom
