4 ounces chorizo sausage spanish sliced (see note)
3 cloves garlic coarsely chopped
2 tablespoons olive oil
2 teaspoons paprika
1 potatoes cubed
3 onions red cut into 1-inch cubes
1 teaspoon pepper flakes red crushed
4 servings salt and pepper to taste
2 cups water
Equipment
sauce pan
oven
glass baking pan
Directions
Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.
Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish.
Place the chicken thighs on top, skin-side up.
Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.
