-
1
In a large Dutch oven, heat the olive oil on medium high. Season the chicken with salt and pepper, and then dredge it in the flour. Brown on each side in the pan for about 3 minutes, until the chicken is a deep golden brown on each side. Take chicken out of the pan, and reserve on a plate.
-
2
Add the chorizo into the pan, and let it saute for two minutes. Add in the onion, shallot, and garlic, and saute until the onions are translucent, about four minutes or so (the pan will be super hot, so it won't take long).
-
3
Turn the heat down to medium, and add in the thyme, oregano, bay leaves, crushed red pepper, and the yellow, orange, and jalapeno peppers. Saute for five minutes or so.
-
4
Add in the wine, and make sure to scrape up the delicious brown bits on the bottom of the pan. Deglazing = flavoRAMA. Cook for about 3 minutes or so.
-
5
Add in the chickpeas and tomatoes, and stir everything to combine. Now, gently place the chicken back into the pot, making sure to nest each piece down into the stew.
-
6
Cover the pot, turn down the heat to medium low, and cook for about an hour. I like to take the cover off once or twice during the process, and skim off any fat.
-
7
After an hour, turn the heat down to low, and keep simmering until the chicken is about ready to fall off the bone - should take another 45 minutes or so. You can either leave the chicken whole here, or take off the skin, and bones, and shred it - I like this option better!! It makes the stew easier to eat. At this point, add in the fresh baby spinach - the stew will be hot enough for it to wilt right in.
-
8
Serve with rice, with crusty bread, or eat it out of the pot - I admit, that's what I was doing. And yes, I have no shame in admitting it.
-
9
Enjoy!
