15 Minutes to Serving Yummy Slow Cooked Spanish Stew

Slow Cooked Spanish Stew is the nomero uno that comes to most people’s thought when it comes to a comfort meal. Today, we are going to provide you instructions on serving a delicious Slow Cooked Spanish Stew.

Slow Cooked Spanish Stew

We hope you got insight from reading it, now let’s go back to slow cooked spanish stew recipe. You can have slow cooked spanish stew using 23 ingredients and 5 steps. Here is how you cook that.

Firstly, below are the ingridients that you should ready to make Slow Cooked Spanish Stew:

  1. You need of Serves: 2 people.
  2. Get 1 of large chicken breast, or 4 thighs, cut into bite size pieces,.
  3. Use 60 g of chopped chorizo (optional),.
  4. Use 260 g of chopped baby potatoes,.
  5. Prepare 1 stalk of celery, finely chopped,.
  6. Get 1 of carrot, finely chopped,.
  7. Prepare 60 g of chickpeas, drained,.
  8. Take 200 g of tinned chopped tomatoes,.
  9. Prepare 50 g of baby leaf spinach,.
  10. Take 140 g of chopped vine tomatoes,.
  11. Use 1 of sliced red bell pepper, seeds removed,.
  12. Provide 1 of sliced medium red onion,.
  13. Get 1 handful of small green pitted olives, (about 60g),.
  14. Prepare 1/4 tsp of ground cumin,.
  15. Provide 1/2 tsp of ground cinnamon,.
  16. Get 2 tsp of smoked paprika,.
  17. Prepare 2 tsp of dried Thyme,.
  18. Prepare of Salt and pepper to season,.
  19. Provide of Around 400-500ml water,.
  20. Provide 1 of reduced salt chicken stock cube,.
  21. Use 1 tbsp of tomato pureƩ paste,.
  22. Get 1 tsp of sugar,.
  23. Use 1 tbsp of vegetable oil.

After preparing the ingridients, now we are ready to make our delightful Slow Cooked Spanish Stew:

  1. 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 chorizo, celery, onions, carrot, potatoes and tomatoes. Fry gently for 2-3 minutes. Season with salt and pepper. Add around 200ml of water. Turn the heat down and bring to a simmer..
  2. 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..
  3. Next add in the bell pepper and the tomato paste plus the sugar. 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..
  4. 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..
  5. 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! :).

Slow cooker times may vary, mine is pretty steady. Spoon into a bowl and top with chopped parsley. This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.. Slow Cooker Spanish Recipes on Yummly

Recipe : Slow Cooked Spanish Stew

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