FAJITA CHICKEN & CHICKPEA STEW
You're sure to impress with this beautiful center of the table masterpiece. Serve it with a crusty bread for dip'n!
INGREDIENTS
- 1 pack of Mighty Spark Fajita Chicken (1lb.)
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, chopped
- 1 pinch of Saffron, crumbled
- 4 medium potatoes
- 4 cups of chicken stock
- 1 (15oz.) can of diced tomatoes, with juices
- 1 (15oz.) can of chickpeas (drained)
- 1/2 Teaspoon of Salt
- 1/2 Cup of Parsley, chopped
INSTRUCTIONS
- In a large pot over medium heat, add oil, onions and peppers. Stir for a minute, then add the chicken, garlic & Saffron. Saute for 5 minutes.
- Add the potatoes, stock, tomatoes, chickpeas & salt. Bring to a boil, then reduce heat to a simmer.
- Cook 15-20 minutes until the potatoes are soft enough to pierce with a fork.
- Stir in the chopped parsley and serve with crusty bread.
