Chicken and Chorizo Stew

Ingredients

• 1 medium carrots chopped
• 1 bunch flat-leaf parsley fresh
• 2 tablespoons parsley fresh chopped
• 1 tablespoon garlic fresh minced
• 3  garlic cloves 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon kosher salt 
• 2 cups lower-sodium chicken broth fat-free
• 1  onion quartered
• 1.5 cups onion chopped
• 1 medium bell pepper red chopped
• 3 cups potatoes red cubed
• 0.3 teaspoon saffron threads 
• 1.5 tablespoons sherry vinegar 
• 12 ounce chicken breast halves boneless skinless
• 6 ounces chorizo spanish chopped
• 2 cups water 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• sieve

Directions

1. Combine first 6 ingredients in a saucepan over medium-high heat.
2. Add chicken to pan; bring mixture to a boil. Reduce heat, and simmer 14 minutes or until chicken is done.
3. Remove chicken, reserving cooking liquid; cool. Shred chicken. Strain cooking liquid through a fine sieve over a bowl; discard solids.
4. Wipe pan with paper towels. Saut sausage over medium-high heat 2 minutes.
5. Add potato, onion, and bell pepper; saut 8 minutes, stirring occasionally.
6. Add garlic and next 3 ingredients (through saffron); saut 2 minutes, stirring constantly.
7. Add reserved cooking liquid; bring to a simmer. Simmer 12 minutes, stirring occasionally.
8. Add shredded chicken; simmer 5 minutes.
9. Remove from heat; stir in vinegar. Ladle about 1 cup stew into each of 4 bowls; top each serving with parsley.