Spanish Chicken Stew
This Spanish Chicken Stew is a comforting and flavorful dish, perfect for a weeknight meal. The tender chicken, simmered in a rich tomato-based sauce with onions, garlic, and a hint of spice, creates a savory and satisfying experience. Served with buttered toast and green peas, this stew offers a delightful combination of textures and tastes.
Ingredients
- 2 pounds Chicken, cut into pieces (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 2 tablespoons Olive oil (Quantity estimated (not specified in original recipe))
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
- 1/2 cup Onion, finely chopped (Quantity estimated (not specified in original recipe))
- 1 small Garlic clove, minced (Quantity estimated (not specified in original recipe))
- 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
- 2 tablespoons All-purpose flour (Quantity estimated (not specified in original recipe))
- 2 cups Canned crushed tomatoes (Quantity estimated (not specified in original recipe))
- 2 tablespoons Chili powder (Originally chile pulp. Substituted with chili powder for modern preference.)
- 1 teaspoon Granulated sugar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 4 slices Buttered toast (Quantity estimated (not specified in original recipe))
- 1 cup Frozen green peas (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut the chicken into pieces. Season with salt and dredge in flour, shaking off any excess.
- 2Heat olive oil in a large skillet over medium-high heat. Brown the chicken pieces in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside, keeping it warm.
- 3Add butter to the oil remaining in the skillet. Add the chopped onions and minced garlic and cook until softened, about 3 minutes. Stir in the parsley and flour, cooking for another minute. Add the crushed tomatoes, chili powder, and sugar. Season with salt and pepper. Bring to a simmer and cook until the sauce thickens, about 10 minutes.
- 4Pour the sauce over the browned chicken. Simmer for 5 minutes to allow the flavors to meld. Serve hot, garnished with buttered toast and green peas.
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