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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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High flavor fills each bowl of Chicken and Chorizo Stew-thanks to the saffron and chorizo. This Spanish-influenced stew is chockful of vegetables, making it a perfect one-dish meal. Chorizo comes in two forms: Spanish, which is used in this recipe, is cured and firm. Ingredients:
2 cups fat-free, lower-sodium chicken broth |
2 cups water |
1 bunch fresh flat-leaf parsley |
3 garlic cloves |
1 onion, quartered |
1 medium carrot, chopped |
2 (6-ounce) skinless, boneless chicken breast halves |
6 ounces chopped spanish chorizo |
3 cups cubed red potato |
1 1/2 cups chopped onion |
1 medium red bell pepper, chopped |
1 tablespoon minced fresh garlic |
1/2 teaspoon ground cumin |
1/4 teaspoon kosher salt |
1/4 teaspoon saffron threads |
1 1/2 tablespoons sherry vinegar |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine first 6 ingredients in a saucepan over medium-high heat. Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done. Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids.
2. Wipe pan with paper towels. Sauté sausage over medium-high heat 2 minutes. Add potato, onion, and bell pepper; sauté 8 minutes, stirring occasionally. Add garlic and next 3 ingredients (through saffron); sauté 2 minutes, stirring constantly. Add reserved cooking liquid; bring to a simmer. Simmer 12 minutes, stirring occasionally. Add shredded chicken; simmer 5 minutes. Remove from heat; stir in vinegar. Ladle about 1 cup stew into each of 4 bowls; top each serving with parsley.
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