Longaniza Chicken Stew


El Popular Longaniza Chicken Stew Recipe

Recipe by Mindy Albano
Ivy Tech – Michigan City Campus
2011 Chorizo Contest

  • Prep Time: 15-30 minutes
  • Start to Finish: 1 hour
  • 6 Servings
  • 1 lb. diced chicken breast
  • Salt and pepper
  • ¾ pound El Popular Longaniza
  • 2 tablespoons extra-virgin olive oil
  • 2 tsp minced garlic
  • ½ red bell pepper, diced small
  • ½ green bell pepper, diced small
  • 1 medium red onion, diced small
  • 6 small Yukon gold potatoes, diced small
  • 1 lb roasted tomatoes, diced small
  • 1 (15-oz. can) black beans, drained and rinsed
  • 2 teaspoons of your favorite hot sauce
  • 1 qt chicken stock
  • Prepared tortilla chips
  • 2 cups shredded Mexican cheese blend or Queso manchego
  • Chives, cilantro, and sour cream for garnish
  1. Preheat Stock pot over medium-high heat.
  2. Dice chicken into bite-size pieces and season with salt and pepper. Dice El Popular Longaniza.
  3. Add the oil and chicken to pot, and lightly brown chicken 2 minutes, then add the Longaniza and garlic.
  4. Cook another 2 to 3 minutes, and then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, beans, and hot sauce. Add chicken stock and bring soup to a light boil. Reduce heat and simmer until potatoes are tender 15 to 20 minutes.
  5. Ladle into soup bowls and top with tortillas chips and cheese. Garnish with sour cream and a mixture of diced chives and cilantro.