Chicken and Chorizo Stew

This recipe is adapted from  Rachael Ray

8. Chicken and Chorizo Stew – (approximately 8 servings)

• 1 pound chicken tenders (diced and seasoned with Salt and pepper)
• 10 oz package chorizo sausage, (I use Cacique. It is in packaged meats case near kielbasa)
• 2 tablespoons extra-virgin olive oil
• 3 tsp minced garlic
• 1 red bell pepper, chopped
• 1 medium onion, chopped
• 6 small red potatoes, quartered
• 1 can fire roasted chopped tomatoes undrained (15 oz)
• 1 can dark red kidney beans, drained and rinsed (15 oz)
• 1 quart chicken stock

I'm leaving the other instructions at the bottom but we tried different instructions this time. We felt like we did too much extra work last time that made no difference.

1. Place all ingredients in a zipped freezer baggie or divide between two zipped baggies.
Cooking instructions: Thaw and dump in the crock pot for 6 - 8 hours until chicken is done and veggies are soft. Serve over tortilla chips with shredded cheese on top.

1. Cook the chicken in the heated olive oil over medium high heat for 2 minutes. Add chorizo and garlic, and cook for 2 -3 minutes. Add onion, potato and pepper. Cook for 3 – 4 minutes. Add tomato, beans and stock. Bring to a boil and turn off.

2. Allow to cool and separate into 2 freezer zipped baggies.

Cooking instructions: thaw and heat on the stove or in the crock-pot until bubbling and veggies are soft. Serve over tortilla chips with shredded cheese on top.