Garbanzo Chicken Stew

  • 4 servings
  •  45 mins
  •  15 mins
  •  30 mins

Ingredients

  • 4 tablespoons Mazola® Corn Oil
  • 2 pounds boneless chicken breasts trimmed of all visible fat and sliced diagonally into ½- to ¾-inch pieces against the grain
  • 1 medium sweet onion, sliced
  • 4 garlic cloves, minced
  • 1 to 2 bay leaves
  • 1 small red bell pepper, deseeded and chopped
  • ½ cup dry sherry
  • (1) 14-ounce can chopped tomatoes
  • 1 cup chicken stock
  • 1 cup packed baby spinach leaves, chopped (optional)
  • Splash of red wine vinegar
  • (1) 14-ounce can chickpeas, rinsed and drained
  • Salt and freshly ground black pepper to taste
  • Handful chopped fresh parsley
  • Crusty bread or rice, to serve

Instructions

  1. Heat half of the Mazola® Corn Oil in a large pan. Season the sliced chicken breast generously with salt and pepper. Add the chicken breasts and sear on all sides, turning frequently, until lightly browned all over. Do not crowd the pan as it will not brown as nicely. Remove from the pan and keep warm.
  2. Add one tablespoon Mazola® Corn Oil to the pan, add the onion, garlic, and bell pepper, and cook for five minutes. Add half of the sherry and simmer until reduced by half.
  3. Add the can of chopped tomatoes, the bay leaf and splash of red wine vinegar to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil again.
  4. Add the browned chicken breast slices, the chickpeas, spinach leaves (if using) and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
  5. Sprinkle with chopped parsley and serve with crusty bread or over rice.
  6. Recipe by Ana Quincoces @anaqooks