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Spanish-Style Chicken Stew

By: BettyBoothroyd

"A thick, spicy and warming stew for the coldest of winter evenings."

Rate/Review | Read Reviews (22)

What to Drink?
	Tempranillo

Prep Time:
35 Min

Cook Time:
45 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.

Footnotes

FOOTNOTE

Be sure to buy Spanish chorizo, not Mexican. Spanish chorizo has been smoked and comes ready to eat like kielbasa; whereas Mexican chorizo is raw and resembles Italian sausage.