Don’t Be Chicken, It’s Just Stew

no need to stew over this spicy stew

Soups are perfectly fine, but sometimes all you really want is a hearty bowl of meat and potatoes. That’s when a stew comes into play. Slow-coooked meat, tender veggies, a flavorful broth … is your mouth watering yet? This one has chicken and spicy Spanish chorizo, but I think linguica or kielbasa or even Italian sausage would work just as well. I also added jalapeno hot sauce and Tabasco because I wanted it to have a lot of heat. And ohhh boy, did it! Make sure you have some bread on hand so you can sop up all that tasty broth.

Chicken and Chorizo Stew
– 2 cups of low-sodium chicken stock
– 1 handful of flat-leaf parsley
– 3 cloves of garlic
– 1 yellow onion, quartered
– 1 large carrot, chopped
– 2 bay leaves
– 1 chicken bouillon cube
– 2 to 3 boneless skinless chicken breasts
– 1 lb of Spanish chorizo, chopped
– 2 cups of chopped red potatoes
– 2 cups of chopped new potatoes
– ½ of a yellow onion, chopped
– 2 red peppers, chopped
– 1 tablespoon of minced garlic
– ½ teaspoon of cumin
– ½ teaspoon of cayenne pepper
– ¼ teaspoon of salt
– Tabasco sauce
– Jalapeno hot sauce
– Red pepper flakes
– 2 tablespoons of tomato paste
– Olive oil
– Pepper

In a large pot or Dutch oven, add the chicken stock, 2 cups of water, parsley, garlic cloves, quartered onion, carrot, bay leaves, bouillon cube and chicken breasts. Season with pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through. Remove the chicken breasts. Pour the liquid through a fine mesh strainer into a bowl. Discard the solids and set the liquid aside. Shred the chicken breasts using two forks and set aside.

Wipe the pot clean. Add a little bit of olive oil and sauté the chorizo over medium-high heat for 2 minutes. Add the potatoes, onions and red pepper and continue to sauté for 8 more minutes, stirring occasionally. Add the garlic, cumin, cayenne, salt, and as much Tabasco, jalapeno hot sauce and red pepper flakes as you prefer, and cook a few more minutes. Add the reserved cooking liquid and bring to a simmer. Let cook for 12 to 15 minutes, stirring occasionally, until potatoes are soft. Stir in the shredded chicken and tomato paste and cook for another 5 minutes. Ladle into bowls, top with chopped parsley, and eat.

5 Comments on “Don’t Be Chicken, It’s Just Stew”

  1. This looks great, but I’m not chicken!

  2. Joanne says:

    I love everything in this stew, chorizo is such a great ingredient!

  3. Caroline says:

    Well look at that, I just posted a stew today! Though, you beat me to the punch a day earlier, haha. This sounds delicious and I’m with Joanne, the chorizo addition is brilliant!

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