Chicken Cal­los

Yummy (Philippines) - - Let's Celebrate -

This hearty chicken stew is sure to impress. The ad­di­tion of Span­ish blood sausages brings a touch of so­phis­ti­ca­tion to the dish.

Serves 8 Prep Time 15 min­utes Cook­ing Time 1 hour

✔ ¼ cup canola oil ✔ 2 ta­ble­spoons minced gar­lic ✔ 5 large white onions,

sliced thinly ✔ 3 large red bell pep­pers,

sliced into thin strips ✔ 1 tea­spoon pi­men­ton de la Vera pi­cante (hot smoked Span­ish pa­prika) ✔ 1 (150-gram) chorizo,

chopped finely ✔ ½ cup dry red wine ✔ 2 (1.5-kilo) whole chick­ens,

cut into serv­ing pieces ✔ 3 ta­ble­spoons tomato paste ✔ 2 chicken bouil­lon cubes ✔ 1 (425-gram) can

chick­peas, drained ✔ 1 (150-gram) mor­cilla sausage (Span­ish blood sausage), boiled, sliced, and fried (op­tional) ✔ salt, pep­per, and sugar ✔ bread or rice, to serve

1 Heat oil in a large casse­role over medium heat. Sauté gar­lic un­til light brown. Add onions and bell pep­pers. Cook un­til soft, about 5 min­utes. Add pa­prika and chorizo; cook un­til fat of chorizo is ren­dered. 2 Add red wine and al­low to re­duce un­til syrupy, about 5 min­utes. Add chicken and cook un­til color changes. 3 Add tomato paste, bouil­lon cubes, and 2 cups wa­ter. In­crease heat to high and bring to a boil. Lower heat, cover, and sim­mer for 20 to 30 min­utes or un­til chicken is cooked through. 4 Add chick­peas and mor­cilla, if us­ing. Cook un­til chick­peas are ten­der. Sea­son to taste with salt, pep­per, and sugar. Serve with bread or rice.

“This dish is fast, easy, and uses read­ily avail­able in­gre­di­ents—that’s what Yummy is all about. This ver­sion is for those who don’t eat tripe.” —Jun Jun de Guz­man, Learn To, 2007 to present

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