Chorizo Chicken Stoup

Name: Chorizo Chicken Stoup
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; 12 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

14 ingredients

6 steps

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
12 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.