Recipe of Favorite Slow Cooked Spanish Stew

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We hope you got insight from reading it, now let's go back to slow cooked spanish stew recipe. You can cook slow cooked spanish stew using 23 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Slow Cooked Spanish Stew:

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

Instructions to make Slow Cooked Spanish Stew:

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 chorizo, celery, onions, carrot, potatoes and tomatoes. Fry gently for 2-3 minutes. 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! :).

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