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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 elements which are common around you, 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 which you make.

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

Ingredients requirements - Slow Cooked Spanish Stew:

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

Slow Cooked Spanish Stew process:

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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