Spanish-Style Chicken Stew
“A thick, spicy and warming stew for the coldest of winter evenings.”
- 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)
- 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.