Ingredients

Makes 6 servings

3 links of spicy sausage (like chorizo), sliced into rounds

2 Chicken Leg quarters

6 Large Shrimp, peeled and de-veined

3 Large Carrots, diced

2 Celery Ribs, diced

½ Yellow Onion, diced

4 Cloves Garlic, minced

2 Red Jalapenos, chopped

1 each orange and red bell peppers, diced

1 Cup Garbanzo Beans

5 Small Potatoes, sliced

¾ of a large can of whole tomatoes

1 TB Olive Oil

1 TB Cumin

1 TS Paprika

1 TB Oregano

Toppings

Cilantro, chopped

Cabbage, shredded

Radish, sliced

Green Olives, halved

Cojita Cheese, crumbled

Directions

Warm a teaspoon of olive oil over low/medium heat, brown sliced sausage until caramelized and then remove from the pot. Add two more teaspoons of oil, onion, celery, garlic and carrot, sauté until the onions are translucent. Deglaze the pot with a little stock, making sure to loosen anything stuck to the bottom. Add the chicken, spices and stock to cover. Place the lid on the pot and let simmer for about 40 minutes, checking periodically to add more stock if needed. Remove the chicken legs and allow to cool before removing the meat from the bones. Add the garbanzo beans, potatoes, tomatoes, peppers and the rest of the stock to your soup pot. Return the meat from the chicken and the sausage. Stir to combine, crush the tomatoes a little and let simmer for another 20 minutes allowing the flavors to develop and combine.

Just before serving add the shrimp, they only need about 4 minutes to cook.

Laddle the stew into bowls and top with cabbage, cilantro, radish, a few olives and a sprinkle of the cheese.

Goes excellently with a bold red wine, sweet cornbread, chilly nights and a fluffy blanket.

Share ALL these things with someone you love.