Traditional Ranch Chicken and Potato Stew

Steps

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1. 1
   Char the tomatoes, onion, and garlic over hot fire until softened and lightly charred, watching carefully as they burn quickly.
   ▶ ≈0:45
2. 2
   Toast the puya chiles and chiles de árbol over the heat, turning briefly to release their aroma without charring.
   ▶ ≈0:45
3. 3
   Cut potatoes into small cubes and fry in hot oil until golden brown, seasoning with salt as they cook.
   ▶ ≈1:44
4. 4
   Slice the jalapeños into thin strips and cut the onion into thin slices.
   ▶ ≈2:20
5. 5
   Shred the pre-cooked chicken breast into large pieces.
   ▶ ≈2:47
6. 6
   Blend the roasted tomatoes, garlic, onion, and chiles with black pepper, salt, and a little water until smooth.
   ▶ ≈3:56
7. 7
   Add the shredded chicken and chile sauce to the potato pan with a small amount of water, stirring to combine.
   ▶ ≈4:30
8. 8
   Bring the stew to a boil so the chicken fully absorbs the sauce flavors.
   ▶ ≈5:16
9. 9
   Adjust seasoning to taste and serve once potatoes are tender and the sauce has thickened.
   ▶ ≈5:40