AVOCADO AIOLI 
Ingredients:
2 egg yolks
1 tsp Dijon mustard
1 clove garlic, minced
1 cup Elysian Isle Gourmet Avocado Oil
1/2 cup light olive oil
lemon juice (to taste)
salt and freshly ground pepper

Place the egg yolks in food processor 
with mustard and garlic, blend until it
becomes slightly aerated.
Slowly drizzle the oils in when complete.
Season and adjust taste with lemon juice.

Use as a dipping sauce, antipasto etc.    


PUEBLA CHICKEN AND POTATO STEW   


Tinga Poblana de Pollo y Papas
Active time: 40 min Start to finish: 1 hr

2 lb chicken thighs (with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves (not peeled) 
1 (14-oz) can whole tomatoes in juice 
4 teaspoons chopped canned chipotle chiles in adobo*
1 teaspoon dried oregano (preferably Mexican) 
1 (1 1/2-oz) link dried Spanish chorizo* 
(spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 lb boiling potatoes
2 oz crumbled queso fresco*, 
ricotta salata, or farmer cheese (1/2 cup)

Accompaniments: avocado slices;
warm corn tortillas

Bring chicken, water, 2 onion quarters, and
1 teaspoon salt to a boil, covered, in a
4- to 5-quart pot over moderately high heat. 
Boil 10 minutes, then remove from heat and 
let stand, covered, until chicken is just cooked
through, about 10 minutes. 
Transfer chicken to a plate, reserving broth
with onion. When cool enough to handle, 
coarsely shred chicken, discarding skin and bones. 

While chicken is cooking, heat a dry
well-seasoned small cast-iron skillet over 
moderate heat until hot, then brown garlic 
and remaining 2 onion quarters on all sides, 
turning with tongs, about 5 minutes.
Peel garlic and transfer with onion to a blender.
Add tomatoes with juice, chiles, and oregano, 
then purée until smooth. 

Cook chorizo in oil in a 12-inch heavy skillet
over moderately high heat, stirring, until fat is
rendered, about 2 minutes. 
Carefully add purée (it will splatter and steam) 
and cook, stirring frequently, until thick,
about 10 minutes. 

Peel potatoes and cut into 3/4-inch pieces, 
then add to reserved broth with remaining
teaspoon salt. Simmer, covered, stirring 
occasionally, until potatoes are almost 
tender, about 10 minutes. 

Add potatoes and onions to chorizo mixture
along with 2 cups broth
(save remainder for another use).
Stir in chicken and simmer 10 minutes. 
Serve sprinkled with cheese.

*Available at Latino markets and some
specialty foods shops.

Makes 4 servings.
 
Gourmet 
January 2004