Tuesday, 16 April 2013

Spanish Chicken Stew

This is a really nice easy dish and is great either in summer or winter. Serve with cauliflower rice or sweet potato wedges and a green salad or green veg. This dish can be prepared in the morning and cooked on low in a slow cooker all day. Who needs processed convenience foods?

Spanish Chicken Stew

Serves 4
You will need:
12 chicken drumsticks/thighs (I use a mixture of each)
1 large onion chopped
2 garlic cloves crushed
1-2 tsp paprika (smoked paprika is nice)
2 slices smoked bacon chopped
1 tin chopped tomatoes
1/4 litre sugar free chicken stock (home made is best)
65g pitted black olives (optional)
Salt and pepper
In a large casserole dish fry the chicken in batches until browned then set aside.
Add bacon, onion, paprika and garlic to the pan and fry gently until  the bacon and onion are cooked.
Add the chicken back into the pan stir in chopped tomatoes, olives (if using) and stock, season well and simmer on the hob for 1 hour until chicken is thoroughly cooked thorough.
(I also added some cooked sausage left over from last night about half an hour before the end of cooking.)

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