Sunday, August 5, 2018

Spanish Chicken Stew

This stew is full of flavour yet mild enough for kids to enjoy. We are big olive fans in this household but you could always leave them out.

Spanish Chicken Stew
Serves 8
  • 1.2kg chicken thigh fillets cut into large chunks
  • 1 chorizo sliced
  • 1 brown onion chopped
  • 3 garlic cloves crushed
  • 1 red capsicum cut into large cubes
  • 1 tin chickpeas drained
  • 230g jar green Sicilian olives halved
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon cumin
  • 2 teaspoons oregano (fresh or dried)
  • 2 teaspoons thyme (fresh or dried)
  • 1 tin tomatoes
  • 1 jar passata
  • 1/2 cup water
  • 1/2 teaspoon vegeta chicken stock powder
  • Olive oil
  • Salt and pepper
1. Heat 1 tablespoon of olive oil over medium heat in a deep pot and saute onion for five minutes. Add chorizo and fry off for 2 minutes then add the garlic and saute for another minute. Increase the heat, add another tablespoon of olive oil and brown the chicken.
2. Stir in herbs and spices. Season with salt and pepper and add tomatoes, passata, chickpeas, water, chicken stock powder, olives and capsicum. Reduce heat and bring to a simmer. Allow to simmer for 30 minutes with the lid on.
3. After 30 minutes remove lid and increase the heat and allow to simmer for 40 minutes.
4. Once the stew has reduced and thickened it is ready. Serve with couscous, rice, mash, pasta or crusty bread.

xo Bec

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