Steps to Prepare Slow Cooked Spanish Stew Homemade

Slow Cooked Spanish Stew.

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Alright, don't linger, let's course of action this slow cooked spanish stew menu with 21 substances which are definitely easy to acquire, and we have to process them at the very least through 6 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Slow Cooked Spanish Stew:

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

Slow Cooked Spanish Stew steps:

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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