1 Lb of chickpeas
One medium size red onion (you can use any type of onion you like)1 red, yellow or green bell pepper
about 1/2 lb of Chorizo (spanish sausage)
1/2 lb of boneless, skinless chicken breast
1/2 pound of Serrano ham (cubbed)1/2 cup tomato sauce
1/4 cup of dry white cooking wine
1 tbsp of dry oregano
1/4 cup of Mojo criollo (spanish marinade)
1 tbsp of chopped garlic
1/4 cup of chopped cilantro
Directions
If you are using dried chickpeas, cook them in a pressure cooker on high for 30 minutes, then check to see if they are tender. If they are still hard cook for an additional 10 minutes or until tender.
Cut the chorizo in slices and set aside. You can purchase the ham already cubbed. Cut the chicken breasts in small pieces of about an inch in length. In a large sauce pan heat up some oil, you can use olive oil or whichever type you prefer. I normally cook with canola oil. Once the oil is very hot add the chorizo, the chicken and the ham. The only thing you need to make sure that cooks well is the chicken. The ham and chorizo are already cooked. As the meats cook, add the chopped onion, bell pepper, garlic and chopped cilantro and stir. Then add the tomato sauce, cooking wine, spanish marinade and dried oregano. Lower heat to medium and cook for approximately 30 minutes occasionally stirring.
Add salt to your taste. As I said before you can eat this alone but you can also eat with your favorite rice recipe. Buen Provecho!!!!
