Chicken and Chickpea Stew

Directions

Garbanzo beans

1. Soak the beans overnight in enough cold water to cover the beans by 2-3 inches of water. The beans will soak up the water and double in size.

2. The next day, in a large pot over high heat, add the beans and enough water to cover the beans by 2 inches. Boil beans for 15 minutes. Reduce heat to medium low and simmer for an hour. Add 1 T. Salt and continue to cook until beans are tender.

3. When beans are tender, transfer to a large bowl. Do not drain the broth.

Achiote oil

1. In a small pan over medium heat, warm the oil. Add the achiote seeds and saute for 2-3 minutes until the oil is bright red. Be careful not to leave the seeds in the oil for too long or they will burn and become bitter.

2. Pour the achiote oil through a sieve into a large pan and discard the seeds.

Sofrito

1. Add all chopped ingredients to a blender. Blitz until smooth.

   You can make this one day in advance.

To Finish

1. In the large pan with the achiote oil, heat and place chicken skin side down. Cover with herb seasoning and salt and pepper. Cook until chicken has browned, about 5 minutes, then flip over. Pour the beans and 5 cups of bean broth over the chicken. (If you don’t have enough broth, use water to equal 5 cups). Bring to a simmer.

2. Add the tomato sauce and the sofrito. Reduce heat and simmer for 40 minutes to 1 hour. Now add the diced potato and cook another 15-20 minutes or until the potatoes are soft. Turn off heat.

3. Pour the juice of ½ orange over stew. Taste and adjust salt and pepper.

4. Serve in a bowl with a spoonful of sofrito. Enjoy!