Spanish-style Chicken Stew

Ingredients

• Servings: 4
• 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)

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• 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.