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Chicken Stew, Spanish Style Recipe

Chicken Stew, Spanish Style
Source: allrecipes

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Ingredients

  • 2 tablespoons olive oil
  • 3 red onions, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 (400g) tins peeled whole tomatoes
  • 400g tin chickpeas
  • 2 cups (500ml) water
  • 2 teaspoons paprika
  • 1 teaspoon crushed chilli flakes
  • salt and pepper to taste
  • 2 carrots, peeled and cut into chunks
  • 1 potato, peeled and cut into cubes
  • 4 chicken thighs
  • 125g Spanish chorizo sausage, casing removed and thickly sliced
PREP TIME
15m
COOK TIME
1h15m
TOTAL TIME
1h30m
YIELD
serves: 4 

Instructions

  • In a large saucepan, heat oil. Stir in onions and garlic. Fry about 5 minutes stirring once or twice until onion softens.
  • Pour in tomatoes, chickpeas and water; add paprika, chilli flakes and season with 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, cover and simmer until the chicken is tender, about 25 minutes.
  • Preheat oven to 200 degrees C.
  • Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
  • Bake in preheated oven for about 15 minutes, until the stew thickens and the chicken skin is crisp.

Dinner

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A recipe from allrecipes

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