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Spanish chicken stew
- Prep time:
- 20 mins
- Cook time:
- 1 hrs 25 mins
- Serves:
- 4
This colourful, rustic dish from Tom Parker Bowles simmers away gently for an hour, resulting in a rich, flavoursome and hearty stew
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Ingredients
For the Spanish chicken stew
- 1 chicken, (weighing about 1.5kg), jointed
- 6 tbsp Olive oil
- 2 slices serrano ham, or other dry cured Spanish ham, diced
- 1 large Onion, sliced
- 4 cloves Garlic, sliced
- 3 red peppers, seeds removed and thinly sliced
- 400g tin Tomatoes
- 2 Bay leaves
- 2 Cloves
- 1 small cinnamon stick
- 3 dried Chillies, chopped
For the saffron rice
Method
1. For the Spanish chicken stew: pat the chicken pieces with kitchen paper to remove any excess moisture. Heat the olive oil in large heavy-based casserole over a medium heat, add the chicken pieces and fry for about 5 minutes, turning occasionally, until golden brown.2. Remove the chicken and set aside on a warm plate. Add the serrano ham, onion, garlic and peppers to the same pan used to cook the chicken and fry gently, stirring occasionally, for 10 minutes, or until the vegetables are soft and golden.
3. Tip in the tomatoes, bay leaves, cloves, cinnamon stick, chillies and the fried chicken pieces and stir together.
4. Bring the stew to the boil then reduce the heat to low, cover the pan and simmer gently for about an hour, or until the chicken is completely cooked and the sauce is rich and thick. Season, to taste, with salt and freshly ground black pepper.
5. For the saffron rice: while the chicken is cooking, tip the rice into a medium saucepan and cover with the water. Add the oil, saffron and a pinch of salt and bring to the boil.
6. As soon as the rice starts to boil give it a quick stir, reduce the heat to its lowest setting, cover the pan and leave it to cook very gently for 15-20 minutes, without stirring, or until cooked.
7. Serve the chicken stew with the saffron rice.
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Latest Comment
This was gorgeous. Once again I used chicken breast for a healthier option. I will be doing this recipe again for friends. Very easy and tasty. Thank you
Really lovely simple recipe. Next time I make it I will add a bit of suger to the cooking as the tomato's could use it. I also put in 6 small dried chilli's - Yum!