Chicken and Chorizo Stew
By á-2233
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
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
Details
Preparation time 40mins
Cooking time 56mins
Preparation
Step 1
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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