SPANISH-STYLE CHICKEN STEW

Spanish-Style Chicken Stew image

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

Provided by BettyBoothroyd

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h20m

Yield 4

Number Of Ingredients 13

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)

Steps:

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.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 44.5 g, Cholesterol 72.7 mg, Fat 25.5 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 890.9 mg, Sugar 10.4 g