Mexican-Style Chicken and Potato Stew

Steps

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1. 1
   Heat a tablespoon of lard in a pot or pan over medium heat until very hot.
   ▶ ≈0:14
2. 2
   Cut the boneless chicken thighs into quarters and add them to the hot pan.
   ▶ ≈0:28
3. 3
   Season the chicken with salt and black pepper, and let it brown.
   ▶ ≈0:58
4. 4
   While the chicken browns, peel and cube the potatoes into large pieces.
   ▶ ≈1:27
5. 5
   Add the potatoes to the pan with the chicken, sprinkle with a little salt, and let them brown together.
   ▶ ≈1:41
6. 6
   Meanwhile, chop the onion, tomatoes, serrano chiles, and garlic.
   ▶ ≈1:54
7. 7
   Once the chicken and potatoes are browned, add the onion and garlic and continue cooking.
   ▶ ≈2:58
8. 8
   Finally, stir in the tomatoes and serrano chiles.
   ▶ ≈3:13
9. 9
   Add a bit more salt, then let everything simmer until the tomatoes release their juices and all ingredients are fully cooked and flavorful.
   ▶ ≈3:31
10. 10
    Remove from heat and serve, ideally with a side of rice, for a delicious Mexican-style chicken stew.
    ▶ ≈4:01