Spanish Chicken Stew
This wonderfully flavoured chicken dish will put a smile on your face and even make you think of summer!
- 2 tablespoons olive oil
- 3 red onions, diced
- 3 cloves garlic, coarsely chopped
- 1 can italian plum tomatoes
- 1 can chickpeas
- 2 cups water
- 2 teaspoons paprika
- salt and pepper to taste
- 2 carrots, cut into chunks
- 1 potato, cubed
- 4 chicken thighs
- 1 Spanish chorizo sausage, casing removed, sliced 1/4-inch thick
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, chick peas, and water; season with paprika, 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 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.
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