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Alright, don’t linger, let’s approach this slow cooked spanish stew menu with 21 materials which are definitely easy to receive, and we have to process them at the very least through 6 measures. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements for Slow Cooked Spanish Stew:

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

Slow Cooked Spanish Stew start cooking:

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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