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Spanish Chicken Stew

Spanish Chicken Stew

Spanish Chicken Stew is rated 4.8 out of 5 by 4.
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Prep Time: 5 minutes
Cook Time: 60 minutes
Servings: 4
Olives and almonds are staples of Spanish cuisine. Here, they are combined with chicken and slow-cooked with peppers, tomatoes and garlic for a powerful, full-flavored dish. Potatoes were brought back from the New World by early Spanish and Portuguese explorers; for an authentic accompaniment, serve the stew with roasted potatoes.

Ingredients:

  • 1 chicken, 3 to 4 lb., cut into 8 serving pieces, trimmed of excess skin
      and fat
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 2 Tbs. canola oil
  • 2 red or yellow bell peppers, seeded and finely chopped
  • 1 yellow onion, thinly sliced
  • 1 garlic clove, minced
  • 2 tomatoes, seeded and chopped
  • 2 tsp. smoked hot paprika
  • 1 can (15 oz.) chickpeas
  • 3/4 cup pitted green olives
  • 1/2 cup sliced almonds, toasted, plus more for garnish

Directions:

Season the chicken all over with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the oil. Working in batches if necessary, add the chicken and cook, turning frequently, until browned, about 10 minutes. Transfer the chicken to a platter.

Pour off all but 1 Tbs. of the fat from the pan. Add the bell peppers and onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and paprika.

Stovetop method: Transfer the chicken to a Dutch oven and add the bell pepper mixture. Set over medium-low heat, cover and cook until the chicken is tender and opaque throughout, about 40 minutes. Uncover and add the chickpeas, olives and the 1/2 cup almonds. Cover and cook until the chickpeas are warmed through, about 10 minutes more.

Slow-cooker method: Transfer the chicken to a slow cooker and add the bell pepper mixture. Cover and cook according to the manufacturer's instructions until the chicken is tender and opaque throughout, 3 hours on high or 5 1/2 hours on low. Uncover and add the chickpeas, olives and the 1/2 cup almonds. Cover and cook until the chickpeas are warmed through, about 30 minutes more.

Arrange the chicken on a warmed platter or individual plates. Garnish with sliced almonds and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Essentials of Slow Cooking, by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).
Rated 5 out of 5 by from So delicious! I made this stew this weekend in my slow cooker and it is SO delicious! It received a big thumbs up from my friends. I used twice the amount of garlic the recipe calls for and used linguini noodles instead of the suggested potatoes to accompany. I also inadvertently forgot to add the garbanzo beans and nobody missed them! (Even though I love garbanzo beans.)
Date published: 2015-02-09
Rated 4 out of 5 by from Easy one-dish dinner This was very tasty. However, I skinned the chicken and added it to the vegetables without frying it. This cut much unwanted fat from the recipe and tasted great.
Date published: 2013-07-17
Rated 5 out of 5 by from Neighbours loved it too I added celery to the softening veg and fried off chorizo, drained and added it in the last half hour with chunks of sweet potato instead of chickpeas which nobody likes. It needed more chicken stock and paprika too but really hit the spot with everyone. Esta delicioso!
Date published: 2013-01-30
Rated 5 out of 5 by from Easy and Flavorful It looks really wholesome and fancy in the dutch oven that I used. It was very easy to make and had great flavor. I didn't have a hot Paprika nearby, so I did add 1/4 teaspoon cayenne pepper because I love spicy food.
Date published: 2013-01-06
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