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Chorizo Chicken Stoup

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“Rachael Ray”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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.

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