Slow Cooked Spanish Stew Recipe by Natalie Marten (Windsor__Foodie)
Slow Cooked Spanish Stew Cooking Instructions 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! :) 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. 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. 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. 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. 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! :) 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! :) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Stuffing Casserole Fitness Recipes-Diet Stuffed Cabbage Leaves Korean Cheesy Corn (Corn Cheese) using 5 Ingredients only My chicken enchiladas Keto salted sesame sticks Chicken and Stuffing Casserole Fitness Recipes-Diet Stuffed Cabbage Leaves Korean Cheesy Corn (Corn Cheese) using 5 Ingredients only My chicken enchiladas Keto salted sesame sticks Keto salted sesame sticks Moringa Aloo wrap Fruit Cream Aloo and gobi sabzi Vermicelli Upma Falafel balls with hummus Papdi pizza with salsa topping Chapta Aloo Chaat Spinach curry with pakoda Butterscotch sooji sheera Keto salted sesame sticks Moringa Aloo wrap Fruit Cream Aloo and gobi sabzi Vermicelli Upma Falafel balls with hummus Papdi pizza with salsa topping Chapta Aloo Chaat Spinach curry with pakoda Butterscotch sooji sheera