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Brazilian Chicken and Paprika Stew

• 2 lbs. boneless, skinless, chicken thighs, cubed

• ½ lb. linguica, or Mexican longaniza or chorizo

• 1 lime, juiced

• 3 T. olive oil

• 1 onion, julienned

• 5 cloves garlic, sliced

• 1 T. smoked paprika

• 2 T. tomato paste

• 6 C. chicken stock

• 3 fresh bay leaves

• 1 sprig thyme

• ½ C. frozen corn kernels

• 1 (14 oz) can cannellini beans, drained and rinsed

• 1 C. collard greens, chiffonade

• 1 T. masa

• ¼ orange, zested

• 3 T. cilantro, chopped, for garnish

• Flour tortillas, for serving, optional

1. In a large bowl, toss the chicken and linguica (chorizo) with the lime juice and season with salt and pepper. Let side for 15-20 minutes

2. In a large dutch oven, heat the olive oil over medium high heat and sear the chicken and sausage on both sides. Work in small batches so a nice crust is achieved. When finished, transfer to a plate and set aside. Chicken does not have to be cooked through at this point.

3. Reduce the heat to medium and add the onions and garlic. Cook 4-5 minutes or until fragrant. Add the tomato paste and the paprika. Toss the tomato paste well into the onions and garlic. Let the tomato paste toast in a single layer for 1-2 minutes or until it has caramelized.

4. Add the chicken stock, thyme, corn and cannellini beans. Bring to a simmer. Add the chicken and the sausage and cook for 20 minutes until the chicken is cooked through. When the chicken is cooked, add the collard greens and cook until they are wilted.

5. Remove ½ C. of the broth from the soup and mix with the masa and stir to form a paste. Slowly add the masa mixture back into the stew and cook until thickened. Stir in the orange zest.

6. Garnish with the chopped cilantro, and serve with flour tortillas for dipping, optional.