MA'S SPANISH CHICKEN STEW
This Spanish Chicken stew is my mom's verison of a pollo guisado, with plenty of vegetables, beans, and olives, and it's perfect served over rice.
Provided by Kaitlin
Categories Chicken & Poultry
Time 1h20m
Number Of Ingredients 16
Steps:
- First, heat a large skillet or Dutch oven over medium-high heat. Spread 2 tablespoons of oil evenly across the cooking surface, and brown the chicken thighs on both sides. Set the browned chicken aside on a plate.
- Add the garlic and onion to the skillet. Cook for a minute or so, and then add the celery, carrots, bell pepper, and potato. Cook for a few minutes until the carrots begin to soften. Add the seasoning packet and stir to combine.
- Add 2 bay leaves, ½ cup of Spanish green olives, chopped or whole (we like whole, but sometimes chopped adds more of a delightful relish effect to the sauce), and the entire contents of the 14-ounce can of whole (use a spatula to break them up into chunks) peeled tomatoes and the 14-ounce can of pink beans (the starch from the beans helps thicken the sauce).
- Add the chicken to the pot with the vegetables along with 2 cups of water. Bring to a boil, cover, and turn the heat down to a simmer. Cook for 30 minutes until the potatoes are tender. Then uncover and cook for an additional 10-15 minutes on medium high heat to reduce the sauce.
- Serve with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side--Crystal (our favorite) or Tabasco are both great options.
Nutrition Facts : Calories 397 kcal, Carbohydrate 29 g, Protein 26 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 485 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving
POLLO GUISADO OR LATIN CHICKEN STEW
Pollo Guisado or Latin Chicken Stew is a hearty braised chicken stew popular in Caribbean, Central and South American cuisines, with loads of flavor and so easy to make!
Provided by Gina
Categories Dinner
Time 1h15m
Number Of Ingredients 13
Steps:
- Season chicken with adobo seasoning salt.
- In a large deep skillet, pot or Dutch oven, over medium heat saute the scallions in olive oil until soft, 2 to 3 minutes.
- Add the garlic and 1/4 cup cilantro cook until soft, 1 to 2 minutes until fragrant.
- Nestle the chicken in the pot and let brown 5 minutes, turning halfway.
- Add tomato sauce, Sazon if using, 1 cup water, olive, olive brine, Bouillon, cumin and stir. Add the bay leaves and bring to a boil.
- Cover and cook 50 minutes over medium-low heat, until the chicken is tender.
- Uncover the pot, increase the heat to high and cook to thicken the sauce, about 5 to 10 minutes.
- Remove the bay leaves, adjust salt if needed and add the remaining 2 tablespoons cilantro.
Nutrition Facts : ServingSize 2 pieces chicken, 1/3 cup sauce, Calories 344 kcal, Carbohydrate 7 g, Protein 49 g, Fat 12 g, SaturatedFat 2.5 g, Cholesterol 221 mg, Sodium 1100 mg, Fiber 2 g, Sugar 3 g
SPANISH CHICKEN WITH RICE AND OLIVES
I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and pepper.
- Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Brown the chicken well on both sides; transfer to a plate.
- Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
- Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
- Add in wine and bring to a boil; simmer uncovered for 3 minutes.
- Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
- Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
- Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
- Add in the peas and olives, season with salt and pepper to taste.
- Cover the skillet and let stand for 10 minutes before serving.
Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8
LEMON CHICKEN STEW WITH GREEN OLIVES
A quick trip to the Mediterranean is offered in the flavors of this simple and succulent stew. The original recipe comes from one of my favorite cookbooks and presented here includes my adjustments. Accompanied by steamed green beans, this is a comforting fall meal.
Provided by justcallmetoni
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour with 1/4 teaspoon each salt and pepper. Dredge chicken pieces in flour, shaking of any excess. Reserve remaining flour.
- Place 1/2 tablespoon oil in a large Dutch oven over medium heat. Brown 1/2 the chicken for 2 minutes until a little golden; turning and cooking another 2 minutes. Remove chicken to plate Repeat with remaining chicken.
- Cook onions in the Dutch oven for 2 minutes. Add garlic and cook an additional minute until fragrant. Stir in the remaining flour, lemon juice, chicken broth and water. Bring liquids to a boil.
- Add in the quartered potatoes, chickpeas and olives and stir. Nestle the chicken breasts bone side up into the stew. Reduce to a simmer, cover and cook for 15 minutes.
- Taste the liquid and adjust salt and pepper as needed. Turn the chicken pieces and continue to cook 5 to 10 minutes until potatoes are tender and chicken is cooked through.
- Stir in parsley and cook one minute.
- Ladle into serving bowls.
- (My nephews have asked me to note these are smaller "girly" portions so if you are serving teens or others with larger appetites, adjust the serving amounts accordingly).
Nutrition Facts : Calories 305.4, Fat 5.7, SaturatedFat 1, Cholesterol 75.5, Sodium 686.4, Carbohydrate 32.2, Fiber 4.7, Sugar 1.5, Protein 30.7
SPANISH MEATBALLS WITH GREEN OLIVES
My Mom knew a Spanish nurse and this is the recipe she gave her. I liked it a lot. It has white wine and green olives in it.
Provided by Dienia B.
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim crusts and soak bread in milk.
- Mix bread, crushed garlic, freshly grated nutmeg, finely minced parsley egg, and salt and pepper
- Add ground beef.
- Form meat into small walnut size meatballs.
- Roll meatballs in flour.
- Cut onion into rings.
- Heat olive oil in heavy pan.
- Cook meatballs until browned; remove from pan.
- Add more olive oil.
- Brown onions lightly .
- Add meatballs back to pan with the sliced stuffed green olives.
- Add wine and chicken stock.
- Cook until thickened, about 5 minutes.
Nutrition Facts : Calories 462.9, Fat 30.1, SaturatedFat 10.3, Cholesterol 136.4, Sodium 305.9, Carbohydrate 10.9, Fiber 0.8, Sugar 2.1, Protein 31.7
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