Spanish Chicken Stew

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))

Instructions

  1. 1Cut the chicken into pieces. Season with salt and dredge in flour, shaking off any excess.
  2. 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.
  3. 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.
  4. 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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