Rating: 4 stars 4
37 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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

Recipe Summary

prep:
35 mins
cook:
45 mins
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Note

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.

Nutrition Facts

509 calories; protein 26.4g; carbohydrates 44.5g; fat 25.5g; cholesterol 72.7mg; sodium 890.9mg. Full Nutrition
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