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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Adapted from Cooking Light, Jan/Feb 2012. Their recipe was very good, but I felt that it needed a few things, so this is my take on it. Still fairly light, but more flavorful. Their recipe says 4 servings of 1 cup each, but I got far more than that so I'm calling it 6 servings. Ingredients:
2 cups low-fat chicken broth |
2 cups water |
1 bunch fresh flat-leaf parsley |
3 garlic cloves, smashed and peeled |
1 onion, quartered |
1 medium carrot, chopped |
12 ounces boneless skinless chicken breasts |
6 ounces spanish chorizo, chopped (in the casings, precooked) |
3 cups red potatoes, cubed |
1 1/2 cups onions, chopped |
1 red bell pepper, chopped |
1 tablespoon minced garlic |
1 teaspoon cumin |
3/4 teaspoon kosher salt |
1/4 teaspoon saffron, crushed |
1/2 teaspoon smoked paprika |
1 1/2 tablespoons sherry wine vinegar |
2 tablespoons chopped parsley, to garnish |
Directions:
1. Combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. Add chicken breasts, bring to a boil. Reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
2. Remove chicken from the pot and set aside to cool. Strain the broth to remove the solids, and set aside.
3. Once chicken is cool enough to handle, shred into bite sized pieces.
4. In the same pan, saute the chorizo over medium high heat for 2 minutes. Add potato, onion, and bell pepper. Cook for 8 minutes, stirring occasionally.
5. Add garlic, cumin, salt, saffron, and paprika. Saute for 2 minutes, stirring constantly.
6. Add the reserved broth and bring to a simmer. Cook for 12 minutes, stirring occasionally.
7. Check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
8. Add the shredded chicken, cook until it is heated through.
9. Remove from the heat, and stir in the vinegar.
10. Ladle into serving bowls, topping with chopped parsley to garnish.
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