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Spanish Chicken & Sausage Stew

From Our Kitchen


1 pineapple, skinned, cored, cut into chunks
1 lb. cooked chicken sausage, sliced
15 oz. can chickpeas
2 medium yukon gold potatoes, cut into cubes
1 yellow onion, diced
4 plum tomatoes, remove tops, cut in half,
squeeze out juice and seeds
½ cup roasted bell peppers, thinly sliced
1 Tbsp. garlic, minced
1 handful spinach, cleaned
¾ cup frozen peas
½ cup sherry
pinch of saffron
½ tsp. smoked paprika
½ tsp. cumin
1 bay leaf
1 tsp. sherry vinegar
1 tsp. salt
½ tsp. pepper


Heat oil in a large, wide-bottomed pot over medium-high heat. Cook sausage until golden brown, about 5 minutes. Remove sausage and set aside.

Add potatoes and cook until golden brown, 8 to 10 minutes. Add onions and cook another 4 to 5 minutes. Add garlic and cook for 2 minutes. Add saffron, cumin, and paprika and cook for 30 seconds. Add sherry, bay leaf, and tomatoes and cook for 10 minutes. Add chickpeas, pineapples, sausage, and peppers. Fill chickpea can halfway with water, add to pot, and cook mixture for another 10 minutes. Remove from heat and discard bay leaf.

Fold in spinach, peas, and sherry vinegar. Adjust salt and pepper to taste.