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Soups and Stews | |
| 2 tbsp. GOYA� Extra Virgin Olive Oil 1 package (7 oz.) GOYA� Chorizo (4 chorizos), cut into �" slices � cup GOYA� Sofrito 2 tsp. GOYA� Minced Garlic � cup GOYA� Tomato Sauce 1 packet Saz�n GOYA� without Annatto 2 cans (15.5 oz. each) GOYA� Chick Peas, drained and rinsed 1 packet GOYA� Cubitos Chicken Bouillon GOYA� Adobo All-Purpose Seasoning with Pepper, to taste | |
| Heat oil in a medium saucepan over medium heat. Add the chorizo and cook until the fat is rendered and the chorizo is browned, about 7 minutes. Add the sofrito and garlic; cook until fragrant and heated through, 1 minute. Add the tomato sauce and saz�n; bring to a boil. Pour in 2 cups of water, chickpeas and bouillon. Bring chick peas mixture to a boil. Reduce heat to low and simmer until flavors come together and mixture is slightly reduced, about 30 minutes. Season with adobo. | |
Unrated | |
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