Chicken And Chorizo Stew

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 cups low-fat chicken broth
• 2 cups water
• 1 bunch fresh flat-leaf parsley
• 3 garlic cloves, smashed and peeled
• 1 onion, quartered
• 1 medium carrot, chopped
• 12 ounces boneless skinless chicken breasts
• 6 ounces spanish chorizo, chopped (in the casings, precooked)
• 3 cups red potatoes, cubed
• 1 1/2 cups onions, chopped
• 1 red bell pepper, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon saffron, crushed
• 1/2 teaspoon smoked paprika
• 1 1/2 tablespoons sherry wine vinegar
• 2 tablespoons chopped parsley, to garnish

Recipe

• 1 combine broth, water, parsley, garlic, onion, and carrot in a large saucepan over medium high heat. add chicken breasts, bring to a boil. reduce heat and simmer for about 12 minutes, or until chicken is just cooked through.
• 2 remove chicken from the pot and set aside to cool. strain the broth to remove the solids, and set aside.
• 3 once chicken is cool enough to handle, shred into bite sized pieces.
• 4 in the same pan, saute the chorizo over medium high heat for 2 minutes. add potato, onion, and bell pepper. cook for 8 minutes, stirring occasionally.
• 5 add garlic, cumin, salt, saffron, and paprika. saute for 2 minutes, stirring constantly.
• 6 add the reserved broth and bring to a simmer. cook for 12 minutes, stirring occasionally.
• 7 check the potatoes for doneness, if they are not tender enough, continue to simmer until they are tender.
• 8 add the shredded chicken, cook until it is heated through.
• 9 remove from the heat, and stir in the vinegar.
• 10 ladle into serving bowls, topping with chopped parsley to garnish.