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extra-virgin olive oil sausage chicken tenders salt ground cumin yellow onion garlic yellow bell pepper celery sherry vinegar chicken tomatoes chickpeas oranges baby greens almonds fresh cilantro
Viewed: 42 - Published at: 8 years agoIngredients
- 2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
- 1 pound chorizo sausage, casing split and removed
- 2 pounds chicken tenders, cut into bite-size pieces
- Salt and freshly ground black pepper
- 1/2 tablespoon ground cumin (half a palmful)
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 yellow bell pepper, cored, seeded, and diced
- 3 celery ribs, chopped
- 1/4 cup good-quality aged sherry vinegar, divided
- 2 cups chicken stock or broth
- 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) chickpeas, partially drained
- 2 oranges
- 6 cups (1 sack) mixed baby greens
- 1/4 cup toasted sliced almonds (optional)
- 3 tablespoons finely chopped fresh cilantro leaves
Method
- Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan).
- Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes.
- Remove the chorizo with a slotted spoon and reserve.
- Add the chicken to the pot and season with salt, pepper, and cumin.
- Brown the chicken on all sides for 3 to 4 minutes.
- Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently.
- Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stock, diced tomatoes, and chickpeas.
- Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes.
- While the stoup is cooking, prepare the salad.
- Remove and reserve the zest of the two oranges.
- With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all.
- Slice the oranges into disks.
- In a salad bowl combine the orange disks with the mixed greens.
- Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO.
- Season the salad with salt and pepper and toss to coat.
- Add the toasted almonds, if using.
- To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro.
- Taste the stoup and adjust the seasonings.
