I have always loved the taste of Paprika. When my lola sends us chorizong Dipolog, I always add more paprika to it when it's finished boiling. I just love the taste! It gives a balanced flavor of spice. I love it too when Raul cooks his famous callos. But there are a bunch of other ingredients there that I don't really like, like olives, and how sour it can be. It's really good, don't get me wrong. I'm just not a big fan of sour dishes, but I am willing to try.

This stew recipe was way back from college when I was still collecting recipes from cook books I would copy from our school library. I didn't like borrowing books so I would pretty much just put everything in writing. I've cooked this several times in the past so I have the recipe in my head. I have revised the recipe several times to my liking and I would like to share this with you! Hope you like it too! 

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Yield: 2-3 pax


Olive Oil (for browning of the meat)
3/4 K Chicken Pieces (I used just a leg and thigh cut into pieces since we're only 2)
Pepper mill Pepper
1 large onion, minced
1 large carrot, minced
All of the cloves from 1 head garlic, peeled and minced
1 210g can of Pure Foods Chorizo de Bilbao (you can use fresh chorizos here if you want)
1 400g can crushed tomatoes
2 cups water (just add later if you still need more)
2 1/2 Tbsp Spanish Paprika powder
2 Tbsp Cumin Powder
1/2 tsp Chili Flakes
1 can chickpeas (garbanzos), rinsed and drained
1 bunch parsley, chopped
1 cube Chicken bullion 

DIRECTIONS: Mise En Place (Everything in Place before cooking!)

 Rinse and drain the chickpeas and set aside.


Rinse and chop the chicken into medium size pieces. Set aside.


Mince your carrots, garlic, and onions and place them in individual containers. Set aside.


Remove excess solidified oil, then slice the chorizos diagonally into 3 pieces per chorizo. Set aside.

5. In a heavy bottomed pot (if you have a ceramic pot, that would be better so it won't burn), heat the olive oil. Once you see a light white smoke coming from the oil, place your chicken pieces but do not stir as if you were sauteing.

Leave it cooking about 4 minutes per side, lightly salt per chicken before turning it over to brown the other side.


Drain and set aside.

Leave about 3 Tbsps of oil in the pot, but do not discard excess oil. Just put it in a small glass container in case you need more oil.


Saute the minced carrots, and keep stirring for 1 minute.


Add the onions and keep stirring to avoid burning at the bottom. Stop when you see the onions start to brown.


Add the garlic and stir for another minute.


Add the chicken, chorizo, crushed tomatoes and water.


After adding the water, stir and cover and bring to a boil. Once it is boiling, turn down the heat to medium and add the bullion and Paprika.

12. Add 1/2 tsp of chili flakes. Or more if you want it more spicy! If you want it even MORE spicy, you can add chopped siling labuyo to the stew.

For those of you who are wondering what chili flakes/powder I use, I bought this chili in Baguio from our last trip there. It's actually dried Baguio native sili and ground into powder. The hottest chili powder I have ever encountered!

13. Leave your stew uncovered and let the chicken cook. Season with Salt and Pepper according to how salty you want your stew to be. I added just a little bit more salt in this recipe.

In a small bowl, mix 2 tsps of cornstarch and 2 tsps of water. Mix well and pour it in the stew to make the sauce thicker.
14. Once the chicken is very tender, add the chickpeas and cook for another 5 minutes until chickpeas are tender but not soggy.

Transfer the stew in a serving bowl and serve hot! What I love to do is serve it with warm (not toasted) baguette. But Raul decided he wanted rice tonight.


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