Spanish-Style Chicken Stew |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A thick, spicy and warming stew for the coldest of winter evenings. Ingredients:
2 tablespoons olive oil |
3 red onions, cut into 1-inch cubes |
3 cloves garlic, coarsely chopped |
1 (28 ounce) can italian plum tomatoes |
1 (15 ounce) can garbanzo beans |
2 cups water |
2 teaspoons paprika |
1 teaspoon crushed red pepper flakes |
salt and pepper to taste |
2 carrots, cut into chunks |
1 potato, cubed |
4 chicken thighs |
4 ounces spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note) |
Directions:
1. 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.
2. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. 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.
5. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.
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