Steps to Prepare Ultimate Slow Cooked Spanish Stew

Slow Cooked Spanish Stew.

Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, slow cooked spanish stew. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Slow Cooked Spanish Stew is one of the most favored of recent trending meals on earth. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are nice and they look wonderful. Slow Cooked Spanish Stew is something which I've loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook slow cooked spanish stew using 21 ingredients and 6 steps. Here is how you cook it.

Composition Slow Cooked Spanish Stew:

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

Slow Cooked Spanish Stew making:

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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