Ingredients

• 2 tablespoons extra virgin olive oil
• 1 lb chorizo sausage, casing removed
• 2 lbs chicken tenders, cut into bite-size pieces
• salt
• fresh ground black pepper
• 1/2 tablespoon ground cumin
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 1 yellow bell pepper, diced
• 3 celery ribs, chopped
• 1 tablespoon sherry wine vinegar
• 2 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can chickpeas, partially drained

Directions

1. Heat a large pot over high heat with 2 tablespoons olive oil.

2. When you see a ripple in the oil, add in the sliced chorizo; cook, stirring frequently, for 2 minutes.

3. Remove the chorizo with a slotted spoon and reserve.

4. Add in the chicken; season with salt, pepper, and cumin; brown chicken on all sides for 3-4 minutes.

5. Add in the reserved chorizo, onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring often.

6. Add in sherry vinegar; stir; then add the chicken stock, diced tomatoes, and chickpeas; bring to a simmer, turn heat down to med-low and simmer for 10 minutes.

Email to a friend | Print this recipe | Back