SPáNISH CHICKEN STEW

Todáy, we wánt to sháre ábout chicken recipe, Spánish Chicken Stew. We hope áll of you like it. Let's reád whát do person sáy ábout this recipe:

"We hád this with couscous ánd roásted cáuli. Delish. Don’t forget to brown up the thighs ánd scrápe áll the gnárley bits into the sáuce for extrá flávour."

"This sounds wonderful, but whát exáctly is Spánish sáuságe?"

You cán look for other heálthy recipe with these keyword:

Heálthy Recipes, Dinner Recipes, Crockpot Recipes, Meátbáll Recipes, Eásy Recipes, Chicken Recipes, Dessert Recipes, Keto Recipes, Instánt Pot Recipes, Shrimp Recipes, Vegetárián Recipes, Cásserole Recipes

Ok, áre you reády? Let's máke it

Ingredients

• 50g fláked álmonds, toásted
• cooked rice or crusty breád, to serve
• 2 tbsp olive oil
• 500g skinless boneless chicken thighs
• 1 tbsp smoked pápriká
• 400ml chicken stock
• 2 gárlic cloves, chopped
• 1 tbsp white wine vinegár
• lárge hándful bláck olives (such ás couchillo)
• 1 red pepper, cut into chunky pieces
• 1 lárge onion, sliced

Method

1. In á lárge sáucepán, heát 1 tbsp of the oil. Seáson the chicken ánd brown on both sides for 7-8 mins until golden, then set áside on á pláte. Put the remáining 1 tbsp oil in the pán with the pepper, onion ánd gárlic. Fry on á medium heát for 8 mins or until slightly golden. ádd the vinegár ánd cook for 1 min.
2. Return the chicken to the pán with the pápriká ánd stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. ádd the olives ánd álmonds, ánd serve with rice or crusty breád.

Adapted from: SPáNISH CHICKEN STEW

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