Spanish Chicken Stew Recipe

• 2 tbsp Olive Oil
• 3 Red Onions (cut into 1-inch cubes)
• 3 cloves Garlic (coarsely chopped)
• 1 (28 ounce) can Italian Plum Tomatoes
• 1 (15 ounce) can Garbanzo Beans
• 2 cups Water
• 2 tsp Paprika
• 1 tsp Red Pepper Flakes (crushed)
• Salt (to taste)
• Pepper (to taste)
• 2 Carrots (cut into chunks)
• 1 Potato (cubed)
• 4 Chicken Thighs
• 4 ounces Spanish Chorizo Sausage (casing removed, sliced ¼-inch thick)

• Place a large saucepan on medium-high flame and add olive oil to it.
• Add onions and garlic. Stir and cook till onion are softened and turn translucent.
• Add tomatoes, garbanzo beans and water.
• Season with paprika, red pepper flakes, salt and pepper.
• Add carrots and potato. Mix well.
• Place the chicken thighs, with their skin side up, on the top of the vegetables.
• Allow the mixture to boil on high heat. Once boiled, reduce it to medium flame.
• Cover the pan and let it simmer for about 25 minutes, till the chicken turns tender.
• Preheat oven to 400 °F (200 °C).
• Remove the chicken from the stew and keep aside.
• Add the Spanish chorizo sausage to the stew and stir well.
• Pour the stew into a glass baking dish.
• Place the chicken thighs on top of the stew with the skin side up.
• Bake the stew for 15 minutes till the stew has thickened and the chicken skin turn crispy.