Spanishchickenstew Recipes
SPANISH CHICKEN STEW
Make and share this Spanish Chicken Stew recipe from Food.com.
Provided by Miryam MS
Categories Stew
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
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
A comforting stew using Spanish flavours
Provided by colin_zeal
Time 1h45m
Yield Serves 4
Number Of Ingredients 0
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.
SPANISH CHICKEN
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SPANISH ANDALUSIAN STEW
A mixture of salt pork, ham hock, pork loin and chicken with a healthy medley of vegetables. Make sure you soak the chick peas overnight before cooking them.
Provided by Olha7397
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
- Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
- Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
- Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
- Larousse Treasury of Country Cooking.
Nutrition Facts : Calories 1075.4, Fat 58.3, SaturatedFat 16.9, Cholesterol 114.2, Sodium 1063.2, Carbohydrate 98.7, Fiber 21.4, Sugar 22.9, Protein 44.2
SPANISH CHICKEN STEW
A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
SPANISH CHICKEN
Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.
Provided by Nicole
Categories World Cuisine Recipes European Spanish
Time 6h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
- Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g
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- Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won’t all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
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