Simmer chicken breast, smoked sausage, chick peas, tomato sauce, onion, garlic, cumin, coriander powder, and paprika with water.
EBy Essie
Servings
4
8 oz Smoked sausage
2 pieces Boneless skinless chicken breast
1 piece Onion, diced
4 clove Garlic, minced
1 tbsp Olive oil
2 tsp Ground cumin
2 tsp Ground coriander
2 tsp Paprika
1 cup Tomato sauce
2 can Canned chickpeas, drained and rinsed
2 cup Water
1 tsp Salt
0.5 tsp Black pepper
Calories
594 kcal
Protein
42g
Carbs
40g
Fat
30g
Fiber
9g
Sugar
13g
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Sear the Meats
1. Season the chicken breast with half the salt and the black pepper. Slice the smoked sausage into 0.5 inch (1 cm) rounds. Heat the olive oil in a large heavy pot over medium-high heat until shimmering.
2. Sear the chicken breast 3 to 4 minutes per side without moving until deeply golden, then transfer to a plate. Add the smoked sausage to the pot and brown 3 to 4 minutes, leaving the rendered fat and browned bits in the pot.
8 oz Smoked sausage,
2 pieces Boneless skinless chicken breast
Build the Stew
3. Reduce heat to medium. Add the onion to the sausage fat and cook 5 minutes until softened, scraping up the browned bits. Stir in the garlic, ground cumin, ground coriander and paprika and cook 1 minute until fragrant.
4. Pour in the tomato sauce and water, scraping the bottom of the pot to deglaze. Add the chickpeas and the remaining salt, then return the chicken breast to the pot, nestling it into the liquid.
2 pieces Boneless skinless chicken breast,
1 cup Tomato sauce,
2 can Canned chickpeas, drained and rinsed,
2 cup Water,
0.5 tsp Salt
Simmer and Finish
5. Bring to a gentle simmer, cover partially and cook on low heat for 20 to 25 minutes, until the chicken reaches 165F (74C) and is tender. Keep the simmer gentle so the chicken breast stays juicy.
6. Remove the chicken, shred it with two forks and return it to the pot. Simmer uncovered 5 to 10 minutes until the sauce thickens slightly. Taste and adjust salt and pepper, then serve hot.
1 tsp Salt,
0.5 tsp Black pepper
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