Chicken and Chorizo Stew

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Ingredients

1. 2 c chicken broth, reduced sodium
2. 2 c water
3. 1 bunch fresh flat-leaf parsley
4. 3 garlic cloves
5. 1 onion, quartered
6. 1 medium carrot, chopped
7. 2 (6 oz) boneless, skinless chicken breast halves
8. 6 oz Spanish chorizo sausage, chopped
9. 3 c red potato, cubed
10. 1 1/2 c onion, chopped
11. 1 medium red bell pepper, chopped
12. 1 T fresh garlic, minced
13. 1/2 t ground cumin
14. 1/4 t kosher salt
15. 1/4 t saffron threads
16. 1 1/2 T sherry vinegar
17. 2 T fresh parsley, chopped (garnish)

Instructions

1. Combine chicken broth, water, bunch of parsley, garlic, quartered onion, and carrot, in a saucepan over medium-high heat.
2. Add the chicken to pan; bring mixture to a boil.
3. Reduce heat, and simmer 14 minutes or until chicken is cooked.
4. Remove chicken, reserving cooking liquid; cool.
5. Shred chicken.
6. Strain cooking liquid through a fine sieve over a bowl; discard solids.
7. Wipe pan with paper towels.
8. Saute sausage over medium-high heat 2 minutes.
9. Add potato, chopped onion, and red pepper; saute 8 minutes, stirring occasionally.
10. Add garlic, cumin, salt and saffron threads; saute 2 minutes, stirring constantly.
11. Add reserved cooking liquid; bring to a simmer.
12. Simmer 12 minutes; stirring occasionally.
13. Add shredded chicken; simmer 5 minutes.
14. Remove from heat; stir in vinegar.
15. Ladde about 1 cup stew into each of 4 bowls; top each serving with parsley.

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