Best Spanish Chicken Stew Recipes

SPANISH-STYLE CHICKEN STEW

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
• Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
• Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

SPANISH CHICKEN STEW

Steps:

• In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
• Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA

Steps:

• Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
• In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

SPANISH CHICKEN STEW

Steps:

• Place olive oil, diced potatoes, carrots, tomatoes and garlic in deep pan.
• Add cubed chicken, turmeric and salt. Mix all ingredients. Cook for about 5 min on high heat.
• Add white wine, cook until wine is heated through. Cover the pan and turn heat to medium low.
• Cook for about 20-25 minutes until chicken is cooked to its ideal temperature.
• Sprinkle with fresh parsley. Enjoy!

SPANISH CHICKEN STEW

Steps:

• Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.
• Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
• Fry chicken for a couple of minutes each side until browned then remove.
• Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.
• Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
• Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.
• Add the chopped olives and stir through.
• Serve with couscous.