Puchero Moderno (Modern Latin American Chicken Stew) - cooking recipe

Ingredients

1 teaspoon olive oil
2 garlic cloves, chopped
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
10 ounces white pearl onions (thawed frozen onions)
3 quarts water
2 bay leaves
3/4 teaspoon dried thyme
1/2 tablespoon pepper
1 tablespoon kosher salt
1 ancho chili, stemmed & seeded
1 teaspoon lemon zest
1/2 lb Brussels sprout, trimmed & washed
3 1/4 ounces baby carrots (9 carrots)
1 small sweet potato, peeled & diced
1/2 cup corn
2 leeks, white parts only, split, washed, and sliced
1/2 lb chorizo sausage (2 sausages)
1 tablespoon chopped flat leaf parsley, to garnish
1/4 cup coarse grain mustard, for dipping

Preparation

In a large stockpot, over medium-high heat, saute garlic, chicken, and onions in oil until garlic and onion are soft and chicken is golden brown on all sides (5-10 minutes).
Add the water, bay leaves, thyme, peppercorns, salt, and chilies; bring to a boil over high heat.
Decrease heat to low & simmer, covered, for 1 1/2 hours, occasionally skimming off any fat that rises to the surface.
Add lemon zest to the broth.
Add all vegetables and simmer for 8 minutes.
Add the chorizo and simmer for 13 more minutes, occasionally skimming the surface of the soup.
Add the parsley.
Ladle into bowls and serve with mustard on the side for dipping the meat and vegetables into.