Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, slow cooked spanish stew. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Heat a large skillet over medium heat. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Slow cooker Spanish chicken stew is a cozy meal that brings a little Spanish flair to your dinner table, thanks to roasted red peppers, smoked paprika, and a pinch of saffron.
Slow Cooked Spanish Stew is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooked Spanish Stew is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have slow cooked spanish stew using 19 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow Cooked Spanish Stew:
- Make ready Serves: 2 people
- Get 1 chicken breast, (around 190g) sliced into small pieces,
- Make ready 260 g chopped baby potatoes,
- Prepare 60 g chickpeas, drained,
- Make ready 200 g tinned chopped tomatoes,
- Prepare 50 g baby leaf spinach,
- Make ready 140 g chopped vine tomatoes,
- Prepare 1 sliced red bell pepper, seeds removed,
- Prepare 1 sliced medium red onion,
- Make ready 1 handful small green pitted olives, (about 60g),
- Get 1/4 tsp ground cumin,
- Get 1/2 tsp ground cinnamon,
- Prepare 2 tsp smoked paprika,
- Get 2 tsp dried Thyme,
- Get Salt and pepper to season,
- Get Around 400-500ml water,
- Prepare 1 reduced salt chicken stock cube,
- Make ready 1 tbsp tomato pureé paste,
- Prepare 1 tbsp vegetable oil
Transfer beef to a slow cooker, retaining some of the cooking fat in the pan. Return pan to heat and heat the retained cooking fat. How to Make Slow Cooker Spanish Pork Stew with Chorizo. Diced pork shoulder is a good buy.
Instructions to make Slow Cooked Spanish Stew:
- Heat the oil in a large saucepan over a high heat. Once warmed add the chicken pieces and brown off a little. Add the paprika, cumin and cinnamon. Stir so it coats the chicken. Add the onions, potatoes and tomatoes. Season with salt and pepper. Add around 200ml of water. Turn the heat down and bring to a simmer.
- Add the drained chickpeas, tinned tomatoes, chicken stock cube and dried Thyme. Stir to combine all the ingredients. Allow to simmer for around 10-15 minutes with a lid on.
- Next add in the bell pepper and the tomato paste. Stir once more to combine. Add a little more water as the sauce reduces and thickens. Simmer on a very low heat with the lid on for around 2 hours, ensuring it doesn't reduce too much. Simply add a little bit of water if you feel it needs to be less thick.
- At the end add in the olives and spinach and season with a couple more cracks of black pepper. Allow the spinach to gently wilt down. Stir the stew again to incorporate everything together.
- Serve up after around another 40-60 mins of gentle simmering. This stew is amazing on its own or served up with some buttered crusty bread on the side for dunking. Enjoy! :)
- Each portion is approximately 431kcals served alone.
You can use a fattier cut, but then you will need to skim the fat off after cooking. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Place flour in a large shallow dish. Add stew meat; turn to coat evenly.
So that’s going to wrap this up for this special food slow cooked spanish stew recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
