Originally posted January 22, 2012

Spanish Chicken Stew

Spanish Chicken Stew by Tangbeer

Photo by Rosemary Pepper

Ingredients

  • 4-6 chicken thighs, bone in, with skin
  • 3 split chicken breasts, bone in, with skin
  • butter and olive oil
  • 2 large white onions, roughly chopped
  • 6 cloves garlic, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 roma tomatoes, quartered
  • 3 stalks celery, sliced
  • 1 carton white mushrooms, stems removed
  • 1 jar green olives (large Spanish)
  • 1 cup or so white wine
  • cinnamon
  • cumin
  • chili powder
  • saffron (optional)
  • 1 half bag frozen green peas
  • salt and pepper

Directions

Heat oven to 400. Season the chicken, then brown the chicken in batches in a mixture of olive oil and butter in a big pot or dutch oven, like a Le Crouset. Try to get the skin side good and crisp and brown. Remove the chicken from the pot, it will still be uncooked inside. In the pot (dump off some of the fat if the chicken gave off a lot) toss in the onions and garlic. Salt the onions and garlic to release some moisture. Cook for a bit until the onions are starting to get translucent and pick up some brown color from the chicken bits left in the pan. Add the peppers, romas, celery, mushrooms and olives. Pour in the white wine and add the cinnamon, chili powder, saffron and cumin. Place the chicken back in the pot, cover it and place in oven. You'll want to cook this for 1-2 hours, until the meat is falling off the bone. Pull out all the chicken and shred it, throwing away the bones and skin. Return the meat to the pot, set it on a burner and add the peas. Let it cook just until the peas are cooked thru (shouldn't be more than a few minutes). Serve over yellow spanish rice or saffron rice. You could also throw in carrots or potatoes if you want.

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