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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 products that exist around you simply, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Slow Cooked Spanish Stew dishes that you just make.

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

Ingredients requirements for Slow Cooked Spanish Stew:

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

Slow Cooked Spanish Stew 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 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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