Chicken and Chorizo Stew

Cooking Light Recipe Calories: 357 Fat: 14.8g Saturated fat: 5.2g Monounsaturated fat: 6.9g Polyunsaturated fat: 2.2g Protein: 27.1g Carbohydrate: 27.5g Fiber: 3.5g Cholesterol: 69mg Iron: 2.2mg Sodium: 751mg Calcium: 63mg

Photo by Stephanie M.

PREP TIME

40

minutes

TOTAL TIME

56

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

56

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups fat-free, lower-sodium chicken broth

  • 2

    cups water

  • 1

    bunch fresh flat-leaf parsley

  • 3

    garlic cloves

  • 1

    onion, quartered

  • 1

    medium carrot, chopped

  • 2

    (6-ounce) skinless, boneless chicken breast halves

  • 6

    ounces chopped Spanish chorizo

  • 3

    cups cubed red potato

  • 1 1/2

    cups chopped onion

  • 1

    medium red bell pepper, chopped

  • 1

    tablespoon minced fresh garlic

  • 1/2

    teaspoon ground cumin

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon saffron threads

  • 1 1/2

    tablespoons sherry vinegar

  • 2

    tablespoons chopped fresh parsley

Directions

1. Combine first 6 ingredients in a saucepan over medium-high heat. Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done. Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids. 2. Wipe pan with paper towels. Sauté sausage over medium-high heat 2 minutes. Add potato, onion, and bell pepper; sauté 8 minutes, stirring occasionally. Add garlic and next 3 ingredients (through saffron); sauté 2 minutes, stirring constantly. Add reserved cooking liquid; bring to a simmer. Simmer 12 minutes, stirring occasionally. Add shredded chicken; simmer 5 minutes. Remove from heat; stir in vinegar. Ladle about 1 cup stew into each of 4 bowls; top each serving with parsley.

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