Zesty Spanish flavors make this quick and meaty stew irresistible!
Put a spicy spin on a comfort-food standard with this chorizo chicken stew. Loaded with tender chicken and zesty sausage, this vegetable-rich stew sticks to your ribs and pampers your taste buds. Savor the delicate hint of saffron, bite into the buttery flesh of a tender new potato or enjoy the salty richness of a black olive. All you need is a sliced baguette on the side!
Chorizo Chicken Stew
Serves 4; 1 hour
- 2 cups low-sodium chicken broth
- 2 cups water
- 1/4 cup fresh parsley
- 3 garlic cloves
- 1 onion, quartered
- 1 carrot, chopped
- 2 skinless boneless chicken breast halves
- 6 ounces Spanish chorizo, chopped
- 3 cups new potatoes, halved
- 1 1/2 cups onion, chopped
- 1 red bell pepper, chopped
- 1/2 cup black olives, pitted
- 1 tablespoon fresh garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon saffron threads
- 1 1/2 tablespoons sherry vinegar
- 2 tablespoons fresh parsley, chopped
- olive oil, for sauteing
- Put broth, water, parsley, garlic, onion and carrot into a Dutch oven.
- Add chicken breasts to the stock. Bring to a boil.
- Reduce heat. Simmer for 15 minutes, infusing the chicken with the stock vegetables.
- Remove the chicken. Chop into bite-size pieces, or pull into shreds, if desired.
- Strain the stock, keeping only the clear liquid.
- Heat olive oil in the pan and cook chopped chorizo for two minutes.
- Add the potato, onion and bell pepper. Cook until tender (about 10 minutes).
- Add garlic, cumin, kosher salt and saffron. Cook and stir for two more minutes.
- Pour in the reserved stock. Simmer for 12 minutes.
- Add the chicken and olives; remove from heat after five minutes. Stir in the sherry vinegar.
- Scoop into serving bowls. Garnish with sprinkle of chopped parsley before serving.
Recipe adapted from Cooking Light