Chicken Callos

Ingredients for Chicken Callos

• 4 whole chicken legs, about 1.25 to 1.5 kg
• 2 chorizos, sliced
• 1 1/2 cups cooked chickpeas
• 1 large red capsicum, cubed
• 1/2 cup tomato paste
• 4 tomatoes, diced
• 2 1/2 cups chicken stock
• 1 tbsp paprika
• 1 whole garlic bulb, minced
• 1 whole red onion, chopped
• 3 bay leaves
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Olive oil, for cooking

How to cook Chicken Callos

1. 1.Sauté garlic and red onion in olive oil over medium heat until garlic is golden. Brown chicken on all sides, then remove.
2. 2.Cook tomatoes and tomato paste for 2 minutes over medium heat.
3. 3.Return chicken to the pot with chorizo and chicken stock. Bring to a boil, then simmer gently for 30 minutes.
4. 4.Add bay leaves, capsicum, chickpeas, and paprika. Simmer on low for 15 minutes, or until chicken is tender.
5. 5.Season with fish sauce and black pepper, then serve.