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Slow Cooked Spanish Stew cuisine is really a dish that’s classified as an easy task to make. through the use of supplies that exist around you effortlessly, it could be created by you in simple actions. You may make it for friends or family events, and it could be provided at several recognized situations actually. I am certain you will see lots of people who just like the Slow Cooked Spanish Stew dishes you make.

Alright, don’t linger, let’s practice this slow cooked spanish stew menu with 21 components which are absolutely easy to obtain, and we have to process them at the very least through 6 methods. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements for Slow Cooked Spanish Stew:

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

Slow Cooked Spanish Stew how to cook:

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 onions, carrot, potatoes and tomatoes. 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! :)
6. Each portion is approximately 431kcals served alone.

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