Rick Stein Spanish Chicken Food

SPANISH CHICKEN STEW

Spanish Chicken Stew image

A delicious, quick and easy midweek meal with chorizo, green olives and peppers. Great all year round, it's light and summery, but still hearty enough for cool autumn evenings.

Provided by Dean Edwards

Number Of Ingredients 0

Ingredients

Steps:

Heat the oil in a large pan and fry the onions for 5 minutes. Add the garlic and chorizo and cook for another few minutes. Stir in the thyme and paprika, then add the passata, tomato purée and stock. Bring everything to a simmer, then add the chicken, cover the pan and cook over a very low heat for 1 hour. Add the olives, peppers and fennel to the pan and cook for another 10 minutes. Season with salt and pepper to taste before serving. This is lovely with cauliflower rice.

ANDALUSIAN-STYLE CHICKEN

Andalusian-style chicken image

Spicy, sweet and fragrant, this one-pot tastes even better if you make it ahead - a tasty addition to any tapas or buffet spread

Provided by Lizzie Harris

Categories Buffet, Dinner, Lunch, Main course, Supper

Time 40m

Yield Serves 4 as part of a tapas spread

Number Of Ingredients 14

Ingredients

large pinch of saffron
½ chicken stock cube , crumbled into 100ml boiling water
2 tbsp olive oil
1 small onion , thinly sliced
2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces
large pinch of ground cinnamon
1 red chilli , deseeded and chopped
2 tbsp sherry vinegar
1 tbsp clear honey
6 cherry tomatoes , quartered
1 tbsp raisins
handful of coriander , roughly chopped
25g toasted pine nuts or almonds
crusty bread , to serve

Steps:

Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

Nutrition Facts : Calories 236 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium

CHICKEN WITH CHORIZO AND BUTTER BEANS

Chicken with Chorizo and Butter Beans image

I just love chorizo. The Spanish sausage has so much flavour and it really makes this chicken dish special. The kind to use in this dish is the raw pork sausage, not the kind that is more like a deli meat.

Provided by Sackville

Categories Stew

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

4 chicken pieces (drumsticks and thighs are good)
1 teaspoon smoked paprika
1 tablespoon olive oil
100 g raw chorizo sausage, cut into bite-sized pieces
1 onion, finely diced
2 cloves garlic, crushed
1 bunch parsley, chopped
300 g chopped tomatoes
400 g butter beans
1 sprig thyme
1 bay leaf
salt and pepper

Steps:

Sprinkle the chicken with the smoked paprika, then heat the oil in a heavy casserole and brown the meat all over.
Lift out the chicken and add the chorizo to the pan.
When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.
Add the garlic and a tablespoon of parsley.
Cover and cook gently for another 10 minutes.
Add the tomatoes and beans and give it a stir.
Add a little water if the mixture is a bit thick.
Return the chicken to the pot, along with the thyme and bayleaf.
Turn up the heat and bring up to a simmer.
Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so.
Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.
Stir in a generous pinch of parsley and serve with warm crusty bread and a salad.

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