Slow Cooked Spanish Stew
Slow Cooked Spanish Stew

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Alright, don’t linger, let’s plan 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 ways. You should expend a while on this, so the resulting food could be perfect.

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