Reviewed: Apr. 5, 2013

this was very good. had everything on hand, but used leftover turkey meat instead of chicken. therefore the cooking method was slighly different. also, i used chicken broth instead of water. spicy! and we like it like that! thanks for the post BettyBoothroyd!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Feb. 13, 2013

This stew is absolutely amazing! Served over white rice, with a glass of red wine you'd think your at a 5 star restaurant - when really your in the comfort of your own home! First off, I added way more garlic than suggested (clearly I'm Garlic's biggest fan). Secondly, depending on your serving amount I would substitute a cup of water for a cup of chicken broth. OR you can also use the entire suggested amount of water and add a Bouillon cube of chicken broth(which ever rocks your boat). And if you like spicy food DO add the red pepper flakes in ADDITION to a dab of Cayenne Pepper. I promise, you will have yourself, family, and friends yearning for more.

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Reviewer:

KingME

Reviewed: Feb. 29, 2012

This recipe was really good except the gravy was thin. After reading the reviews, I too altered the recipe using 1 onion instead of 3, chicken broth instead of water and for extra zip, I used Rotelle instead of plum tomoatoes. I also served this dish with white rice, yummy!!!

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Reviewer:

taniboo

Reviewed: Jan. 11, 2012

I have to admit, I had doubts that carrots, red onions and chickpeas would work together. I used only 1.5 red onions because they were big, and used broth instead of water (I ended up adding a little more than 2 cups). I left out the chicken and used about 10 ounces of sausage. Fantastic. We thought the chickpeas were a little hard, but we're looking forward to the leftovers to see if they soften overnight.

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Reviewer:

jkick

Cooking Level: Intermediate

Reviewed: Nov. 29, 2011

Great recipe - added a little datil pepper sauce and doubled chicken and chorizo, but otherwise followed as written.

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Reviewer:

MariaG

Reviewed: Apr. 20, 2011

It was an ok dish, but it was missing the essence of what would make it worthy to be called SPANISH stewed chicken. The flavors were not there. It was not worth the work. Next time I will save myself the time and just make baked chicken.

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Reviewer:

Tastytav

Reviewed: Oct. 8, 2010

Loved this recipe! It is different from anything that I usually make. I am always trying to find new recipes to try. I could not find spanish chorizo at my supermarket so I bought a spicy Andouille sausage, it worked out great!

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Oct. 11, 2009

I have made this dish 5 times and i love it. I tweaked it a bit like most people do but tried to stay true to the recipe. I put in more carrots & potatos, i also add 1 sweet potato, I use 5-6 cloves of garlic and double the amount of red pepper flakes and paprika. I also use chicken breast instead of thighs and i dont put it in the oven (dosent thicken much). With those changes this is a fall/winter FAVORITE!!

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Reviewer:

Tamara

Reviewed: Aug. 3, 2009

This was different, but good. It def tasted better the next night (as most things do). Thanks for sharing

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Reviewer:

rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: May 3, 2009

The flavours were nice. I used water as per the recipe and not broth or stock as some reviewers have suggested, and the flavours were vibrant and fresh. I did not find it as labor-intensive as one reviewer, perhaps because I didn't bother removing the casing from the chorizo and I left everything in the same (oven-proof) pan, so there was no need to take out the chicken or dirty another dish. I'm giving only 3 stars because although it was good, it wasn't mind-blowing, and frankly, we just found it kind of a pain to eat. You really need a fork, knife, and spoon to manage it. Oh--it would be helpful if the recipe stated whether or not to drain the chickpeas (garbanzos). I sort of drained them, but left some liquid in.

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