Chicken, Tomato and Spinach Stew With Chickpeas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place chicken in large dutch oven or stock pot.
  • Pour water into pot and add whole garlic cloves and quartered onion.
  • Bring to a boil and cook chicken, covered, turning periodically,for about 15 minutes or until the meat is firm but juicy and has no pink in the middle.
  • While the chicken is cooking combine all ingredients for stew base and whisk together until entirely incorporated. Set aside.
  • While chicken is cooking par cook the pasta (about 7 minutes) and set aside.
  • When the chicken is done turn off the heat and allow to cool, uncovered for about 10 minutes.
  • Place a large bowl in the sink with a clean strainer over it. Pour the contents of the pot into the strainer. If you like, transfer the broth into a clean bowl and set aside. Allow the chicken to continue cooling until you can comfortably handle the pieces and then hand pull the breast and thighs.Set the meat aside.
  • Place the dutch oven or stockpot on medium heat and add the reserved stew base, chickpeas and diced tomatoes. Cook for about 8 minutes or until the sauce has thickened a bit and the tomatoes have lost their raw taste.
  • Add the par cooked pasta to this mixture and cook for about 2 minutes.
  • . Add the reserved chicken and cook for another 2 minutes.
  • Add the spinach leaves, cover and cook until just wilted. About 2 minutes.
  • Adjust seasoning with salt and pepper to taste.
  • Serve as is in deep bowls with shaved Parmesan or Asiago and a crisp salad.
Advertisement