Preheat large casserole pan with a splash of olive oil.
Place onions, bacon, celery, carrots and garlic and saute until soft. Add paprika. Season the chicken breasts and place skin down into the bottom of the pan, moving the onions mixture out of the way. On high heat, brown the chicken on both sides.
In a separate pan, heat a splash of olive oil and add sliced chorizo. Cook until slightly browned on medium heat.. Add sherry and cook a few minutes longer until slightly evaporated. Add the chorizo and the juice to the chicken. Add the chickpeas, tomatoes, bay leaf and a little water to the pan.
Cover tightly and cook for 1-1.5 hours on low heat until chicken and chickpeas are thoroughly cooked.
Delicious with chunky bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (583g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 413 (48%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 153.1mg||47 %|
|Sodium 700mg||24 %|
|Potassium 1687.5mg||44 %|
|Total Carbohydrate 52.2g||15 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 38g|
|Protein 58.4g||83 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 868
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.