ESTOFADO STEW

Estofado Stew image

A hearty Spanish meal blended with a chili. Great comfort food! Can be done in either slow cooker or stove. Make sure meat is cooked if using slow cooker. Can be served on rice, bread, or just the stew.

Provided by DTiv

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 2h35m

Yield 8

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil, or to taste
1 teaspoon minced garlic
1 cup cooking sherry
⅓ cup bacon bits
2 (10.75 ounce) cans tomato puree
1 cup chicken stock
4 sweet peppers, diced, or to taste
1 pound ground beef
1 ½ teaspoons chili powder, or to taste
1 dash Montreal steak seasoning, or to taste
1 cup honey
1 cup pickled jalapeno pepper juice
¼ teaspoon chopped cilantro leaves
¼ teaspoon cayenne pepper
¼ teaspoon dried basil
1 dash paprika
3 boneless chicken breasts, cubed

Steps:

Heat oil in a large saucepan over low heat. Cook garlic until fragrant, about 2 minutes. Add sherry, cook and stir briefly. Add bacon; cook and stir until lightly browned, about 5 minutes. Add tomato puree, chicken stock, and sweet peppers. Cook and stir sauce until flavors are combined, about 3 minutes.
Heat a skillet over medium-high heat. Add beef, chili powder, and steak seasoning. Cook and stir until browned and crumbly, 5 to 7 minutes. Stir in honey, jalapeno juice, cilantro, cayenne pepper, basil, and paprika. Transfer mixture to the pan of sauce.
Place chicken in a skillet. Cook and stir over medium heat until no longer pink in the center, 5 to 8 minutes. Add chicken to the sauce. Simmer on low, stirring occasionally, until flavors meld, 2 to 2 1/2 hours.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 47.7 g, Cholesterol 47.7 mg, Fat 10.7 g, Fiber 1.9 g, Protein 16.5 g, SaturatedFat 3.6 g, Sodium 787.5 mg, Sugar 38.7 g