Slow Cooked Spanish Stew
Slow Cooked Spanish Stew

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, slow cooked spanish stew. One of my favorites food recipes. This time, I will make it a little 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’s simple, it is quick, it tastes yummy. Slow Cooked Spanish Stew is something which I have loved my whole life. They are fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can cook slow cooked spanish stew using 23 ingredients and 5 steps. Here is how you cook that.

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

Stir in diced tomatoes, chicken broth, garlic, thyme, and seasoning. Put the onion in the slow cooker. Top with the browned pork, cubed potatoes, and bell pepper. In a bowl, combine the tomatoes with the vinegar, garlic, chicken broth, and bay leaf.

Steps to make Slow Cooked Spanish Stew:
  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 chorizo, celery, onions, carrot, potatoes and tomatoes. Fry gently for 2-3 minutes. 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! :)

Place the browned oxtail pieces in the slow cooker pot. Pour in the blended veggies mixture. Add in bay leaves and red wine. When the whether is this cold, nothing better than slow-cooked stews. This rich and beautiful pork and chorizo stew -inspired by Spanish chef and HolaFoodie collaborator José Pizarro- combines two of our favourite meaty ingredients to create a dish which is awesomely full of flavour.

So that is going to wrap it up with this exceptional food slow cooked spanish stew recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!