Chicken Stew With Zucchini and Chickpeas |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an easy Spanish stew that has so much flavor. I love to eat this plain, in a bowl, but my DH likes it over rice. The Goya seasoning packet makes this dish. Use 1 packet. If you use the one that is labeled MILD, it is not very spicy at all. You can find it in most supermarkets in my area, in the latino food products section. You may have to go to a latino market to get it, but you will be GLAD you did. It can be used in so many dishes and enhances flavor so much. You add it in addition to any other seasonings you use in a dish. It is great in Tortilla soup. To start, I put 2 annatto seeds in the olive oil to give it flavor and color, over med heat for about 2 minutes, remove the seeds and continue with the onions. You can omit this step - it doesn't change the taste much. Ingredients:
2 tablespoons olive oil |
2 large onions, peeled, quartered and sliced |
2 large garlic cloves, peeled and chopped |
4 chicken legs, skinless and boneless, each cut into about 8 pieces |
1 tablespoon chicken bouillon powder (i used knorr with tomato) |
1 teaspoon oregano |
1 bunch cilantro, chop leaves roughly, discard stems (optional) |
1 (14 ounce) can chickpeas, drained and rinsed very well |
3 zucchini, sliced thickly |
1 cup frozen peas or 1 cup peas with carrot |
28 ounces whole canned tomatoes, chopped up (use an italian brand for best quality) |
1 1/2 teaspoons mild picante seasoning, goya brand (or use 1/4 tsp cayenne pepper) |
Directions:
1. Use large chicken fryer pan or dutch oven. Put sliced onions in olive oil to saute for about 8 minutes, until translucent and just beginning to brown a little. Add garlic and cook for 1 minute, stirring. Add chicken and keep stirring until it changes color and looks a little cooked on the outside. Put everything else in the pot, stir, cover and simmer for 30-40 minutes. It's ready when the zucchini is cooked through.
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