Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 red onions, cut into 1-inch cubes

  3. 3 cloves garlic, coarsely chopped

  4. 1 (28 ounce) can Italian plum tomatoes

  5. 1 (15 ounce) can garbanzo beans

  6. 2 cups water

  7. 2 teaspoons paprika

  8. 1 teaspoon crushed red pepper flakes salt and pepper to taste

  9. 2 carrots, cut into chunks

  10. 1 potato, cubed

  11. 4 chicken thighs

  12. 4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

Instructions Jump to Ingredients ↑

  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. 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.


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