Rating: 3.5 stars
17 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

High flavor fills each bowl of Chicken and Chorizo Stew--thanks to the saffron and chorizo. This Spanish-influenced stew is chockful of vegetables, making it a perfect one-dish meal. Chorizo comes in two forms: Spanish, which is used in this recipe, is cured and firm.

Julianna Grimes
Recipe by Cooking Light January 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
40 mins
total:
56 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

357 calories; fat 14.8g; saturated fat 5.2g; mono fat 6.9g; poly fat 2.2g; protein 27.1g; carbohydrates 27.5g; fiber 3.5g; cholesterol 69mg; iron 2.2mg; sodium 751mg; calcium 63mg.
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