Directions:
- Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
- Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
- Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 225.38 Kcal (944 kJ) | ||
| Calories from fat | 104.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.57g | 18% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 1% | |
| Sodium | 145.36mg | 6% | |
| Potassium | 500.25mg | 11% | |
| Total Carbs | 26.39g | 9% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 6.41g | 26% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1mg | 6% | |
| Calcium | 71.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 70.94 Kcal (297 kJ) | ||
| Calories from fat | 32.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 18% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 1% | |
| Sodium | 45.76mg | 6% | |
| Potassium | 157.46mg | 11% | |
| Total Carbs | 8.31g | 9% | |
| Sugars | 2.56g | 33% | |
| Dietary Fiber | 2.02g | 26% | |
| Protein | 1.64g | 10% | |
| Vitamin C | 4.2mg | 22% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.3mg | 6% | |
| Calcium | 22.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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