Recipe: Chicken and Chick Pea Stew

Chicken and Chick Pea Stew from Goya

Try this stew-pendous one-pot alternative to plain chicken. Like Chicken Pot Pie without the crust.

3 tbsp. Goya Olive Oil
3 lbs. boneless chicken breasts, cut into 2" chunks
3 onions, chopped coarsely
3 tbsp. flour
2 cups water
2 packets Goya Saz n with Coriander and Annatto
2 packets Goya Cubitos En Polvo - Powdered Chicken Bouillon
1 tbsp. Goya Adobo All-Purpose Seasoning with Pepper
1 tsp. sugar
1 tsp. thyme
2 cups carrots, peeled and cut into 1/4-inch pieces
2 cups celery, cut into 1/4-inch pieces
1 can (15.5 oz.) Goya Chick Peas, undrained

Heat oil in large pot on medium. Cook chicken, in batches, until it begins to color. Return all chicken to pot. Stir in onion, sprinkle with flour and adobo and cook 5 minutes.

Stir in remaining ingredients except beans and bring to a boil. Lower heat, cover and simmer 20 minutes.

Stir in chick peas and simmer uncovered for 15 minutes.

Serves 6-8