Chicken and Chorizo Stew

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

Preparation

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. 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.