Spanish Style Chicken and Chickpea Stew

 This recipe seemed to take on a life of its own, it started out as a simple chicken and chorizo dish, but I just kept adding a little of this and that to it. It turned out absolutely delish!

olive oil
1 small onion, chopped
1 small green bell pepper, chopped
1 carrot, chopped
1 link Chorizo sausage, sliced
2 boneless, skinless chicken thighs, chopped
1 T Spanish paprika
1/4 cup sofrito, either homemade or prepared
4 cups chicken stock or broth
1 1/2 cups cooked chickpeas
1 potato, peeled and diced
1 cup frozen green peas
1 large tomatoes, chopped
fresh cilantro to taste
salt and pepper to taste

Heat oil in a Dutch oven over medium heat. Add onion, green pepper and carrot; cook 5 minutes. Stir in sausage and chicken; cook another 5 minutes. Stir in paprika and cook another minute or so.

Increase heat to high and stir in sofrito, broth and chickpeas; bring to a boil. Cover, reduce heat to medium low and cook another 45 minutes, stirring occasionally.

Add potato; cook another 10 minutes. Stir in peas and tomatoes and cook another 5 minutes. Remove from heat and stir in cilantro.

Add salt and pepper to taste.http://media-files.gather.com/images/d750/d267/d745/d224/d96/f3/full.jpg

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