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I stumbled upon this Spanish chicken stew recipe during my travels through Andalusia. Locals shared their secret: tender chicken thighs simmered with potatoes in a rich, paprika-infused sauce. Back home, I've perfected my version, capturing those vibrant flavors. This hearty one-pot meal transports me back to sun-drenched plazas and lively tapas bars. Best part? It's simple enough for weeknight dinners yet impressive for guests. Grab your Dutch oven – let's bring a taste of Spain to your kitchen!
Ingredients for Spanish Chicken Stew
- Chicken thighs: Boneless and skinless for easy cooking and tender texture, providing a flavorful protein base for the stew.
- Potatoes: Diced for hearty texture and to thicken the stew, adding a comforting element and absorbing flavors well.
- Onion: Adds a sweet and savory depth to the stew, enhancing the overall flavor profile with its aromatic qualities.
- Garlic: Minced for pungent flavor, garlic complements the other ingredients, infusing the stew with a rich and robust taste.
- Tomato sauce: Provides a tangy and slightly sweet base for the stew, adding depth and richness to the overall flavor.
- Chicken broth: Enhances the savory taste of the stew, adding moisture and depth of flavor to the dish.
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Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the chicken thighs and dicing the potatoes and onion.
- Cutting board: Provides a safe and stable surface for chopping ingredients.
Spanish Chicken Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 kg Chicken Thighs boneless, skinless
- 2 Potatoes peeled and diced
- 1 Onion chopped
- 3 cloves Garlic minced
- 1 cup Tomato Sauce
- 1 cup Chicken Broth
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
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Instructions:
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onion and minced garlic. Sauté until softened.
- 3. Add chicken thighs and cook until browned on all sides.
- 4. Stir in tomato sauce, chicken broth, paprika, salt, and black pepper.
- 5. Add diced potatoes. Bring to a boil, then reduce heat and simmer for 30-35 minutes.
- 6. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Spicy Spanish Stew Recipe
Can You Make Spanish Chicken Stew Ahead of Time?
Make Ahead Instructions
- Cook the Spanish chicken stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool down after cooking.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Adding a splash of red wine vinegar to this Spanish chicken stew can enhance the flavors and give it a tangy kick.
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