Crock Pot Spanish Chicken Stew Food

SLOW-COOKER SPANISH CHICKEN

Steps:

• Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
• Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
• Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
• Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
• Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

SPANISH CHICKEN STEW

Steps:

• Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
• Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
• Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
• Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
• Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

CROCK POT SPANISH CHICKEN STEW RECIPE

Steps:

• if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,1050],'myediblefood_com-leader-1','ezslot_10',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};InstructionsIn a 6-quart (6 l) slow cooker, combine all ingredients, except vinegar and drained peas. Stir well.Cover the pot and cook on low-heat setting for 6 hours, or until chicken is tender.Open the lid and stir in balsamic vinegar and thawed peas, recover and cook for a further 5 minutes.Turn off the cooker and open the lid. Stir cooked chicken stew well before serving.serve hot.

JOLEAN'S CROCK POT SPANISH CHICKEN

Steps:

• Wash chicken breasts, drain, and season on both sides with salt, pepper, paprika and garlic powder.
• Place seasoned chicken breasts in crock pot.
• Mix tomato paste and beer together and pour evenly over chicken breasts.
• Add olives with liquid.
• Cover and cook on low for 7-9 hours.
• Serve each chicken breast over a small mound of prepared noodles, and dish sauce (with olives) over each serving. YUM!
• NOTE: You can also substitute 3/4 cup (6 oz.) chicken stock instead of beer. Makes it a bit more savory and seems to be more tasty for kids that way -- .

EASY CROCK POT CHICKEN STEW

Steps:

• Combine all ingredients in the slow cooker and stir well.
• Cover and cook on low 6-8 hours until chicken is done and vegetables are tender.
• As you serve the stew, fish out the bay leaves and garlic cloves.

CROCKPOT CHICKEN STEW

Steps:

• Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
• Sprinkle seasonings evenly over the veggies.
• Top with chicken, then cover with soup.
• Cook on low for 6 hours.

CROCK POT SPANISH STEW

Steps:

• Trim fat from roast and cut into 1 1/2 inch pieces.
• Mix together flour and sugar and toss meat with mixture.
• Brown meat in 3 Tablespoons of butter then place into crock pot.
• Next, add carrots, celery and olives (in this order).
• Do not stir mixture.
• In same skillet, saute onion and garlic.
• If necessary, add additional canola oil.
• Stir in stewed tomatoes, wine, tomato paste, basil, thyme, salt and pepper.
• Bring to a boil and keep stirring.
• Pour sauce over meat in crock pot.
• Cook on High for 4 hours or on Low for 8 hours or until meat and vegetables are done.
• If cooking on low, turn crock pot to high and add zucchini and cook for 30 more minutes or until zucchini is done.