You should do similarly, since the basic ingredients can be added to with just about anything veggie wise you have on hand.
This was a little more soupy that stewy, but you can adjust that easily as well.
- About six or so boneless chicken thighs, salted and peppered and sauteed to brown.
- About six ounces of Spanish chorizo (not Mexican), diced
- 1 medium onion
- 2 ribs of celery, diced
- 2 carrots, diced
- 1 can chickpeas well-drained and rinsed
- 1 28 oz can of diced tomatoes
- a cup of chicken stock (more if desired)
- A handful of green beans cut into about 2 inch lengths
- One medium sweet potato, diced
- 3 tbsp of fresh parsley chopped
- salt and pepper to taste
- 1 tbsp of red wine vinegar
- 1 tsp smoky paprika
- After browning the meat, remove to a slow-cooker. In the same pan, saute the onion, celery and carrots, adding a bit more oil if necessary. Cook until translucent and about half-cooked through.
- Add the veggies to the meat and add the stock and tomatoes.
- Add the chorizo and chickpeas.
- Add the wine vinegar and paprika.
- Cover and slow cook for at least 4 hours on low-medium. Just bubbling is fine.
- In the last hour, add the green beans and the potato.
- Just before serving check for salt and pepper and add the parsley.
NOTES: You could use a whole chicken cut up, or any other pieces you favor. The darker meat lends more flavor. Add any veggies you have, especially if you have left-over cooked ones. Just add towards the end so they can still hold up.
SOURCE: Inspired by Serious Eats