Spanish-Style Chicken Stew

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

Step: 1

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.

Step: 2

Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.

Step: 3

Preheat oven to 400 degrees F (200 degrees C).

Step: 4

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.

Step: 5

Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Per Serving: 509 calories; protein 26.4g; carbohydrates 44.5g; fat 25.5g; cholesterol 72.7mg; sodium 890.9mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.