Ingredients
-
1 tbsp Olive Oil
-
2 diced Onion
-
3 minced Garlic
-
3 cups canned plum Tomatoes Juice
-
2 cups Chicken broth
-
2 cups canned Chickpeas
-
¼ tsp Cayenne Pepper
-
¼ tsp Cumin
-
1 tbsp Paprika
-
1 tsp Red Pepper Flakes
-
Salt
-
Black Pepper
-
2 peeled and cubed Potatoes
-
4 Chicken
-
1 sliced Chorizo Sausage
Directions
Serve this stew over rice. You can adjust the heat by either including or omitting the red pepper flakes.
Steps
|
1
Done
|
Heat the olive oil in pan. |
|
2
Done
|
Sauté the onions and garlics for 5 minutes. |
|
3
Done
|
Add the remaining ingredients except the chorizo, placing the chicken on top of the potatoes. |
|
4
Done
|
Bring the liquid to a boil, and then reduce heat to a simmer. |
|
5
Done
|
Cover the pan and simmer the chicken for 30 minutes. Preheat the oven to 400. |
|
6
Done
|
Use the tongs to move the chicken to a platter. |
|
7
Done
|
Place the rest of the stew into a baking dish and add the chorizo sausage. |
|
8
Done
|
Get the chicken back to the baking dish with the skin side up. |
|
9
Done
|
Bake for 15 minutes. The chicken should be crispy. |
