Spanish Chicken Stew With Manchego Polenta Recipes

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SPANISH CHICKEN STEW

A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11



Spanish chicken stew image

Steps:

  • In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
  • Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

2 tbsp olive oil
500g skinless boneless chicken thighs
1 red pepper , cut into chunky pieces
1 large onion , sliced
2 garlic cloves , chopped
1 tbsp white wine vinegar
1 tbsp smoked paprika
400ml chicken stock
large handful black olives (such as couchillo)
50g flaked almonds , toasted
cooked rice or crusty bread, to serve

QUICK COOKING CHEESY POLENTA

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 4



Quick Cooking Cheesy Polenta image

Steps:

  • In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

2 cups chicken stock
1 cup milk
1 cup quick-cooking polenta
1 cup shredded Manchego cheese

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