Recipe by BettyBoothroyd
"A thick, spicy and warming stew for the coldest of winter evenings."
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red onions, cut into 1-inch cubes
garlic, coarsely chopped
1 (28 ounce) can
Italian plum tomatoes
1 (15 ounce) can
crushed red pepper flakes
salt and pepper to taste
carrots, cut into chunks
Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)
This stew was so good; however I think that if it was served with rice it would taste even better. If you don't like spicy food, then you may want to cut back on the red pepper flakes.
It was an ok dish, but it was missing the essence of what would make it worthy to be called SPANISH stewed chicken. The flavors were not there. It was not worth the work. Next time I will save myself the time and just make baked chicken.
Spicy!!! Like the chickpeas - very Spanish.
What a treat.. Im a new cook but knew enough to use Chicken Broth instead of water. I also added Cayenne Pepper along with the Flakes and used Polish Kielbasa instead of the sausage in the recipe. This is an amazing dish full of flavor (dont know how other reviewers didnt get the kick.. maybe it was my Cayenne pepper addition) For me it was spicy and the vegetables were nice and firm and not soggy. Cant wait for the leftovers!
This was pretty good stew. I used 1.5 onions instead of 3. I only had ground chorizo, so I cooked it first and added with the chicken. I used boneless, skinless chicken thighs which seemed to get lost. Notes for next time - double the chorizo and chicken and more carrots. Serve with crusty bread to absorb the juice. Yummy!
Loved this recipe! It is different from anything that I usually make. I am always trying to find new recipes to try. I could not find spanish chorizo at my supermarket so I bought a spicy Andouille sausage, it worked out great!
I have made this dish 5 times and i love it. I tweaked it a bit like most people do but tried to stay true to the recipe. I put in more carrots & potatos, i also add 1 sweet potato, I use 5-6 cloves of garlic and double the amount of red pepper flakes and paprika. I also use chicken breast instead of thighs and i dont put it in the oven (dosent thicken much). With those changes this is a fall/winter FAVORITE!!
Apart from using Andouille sausage (I wasn't paying attention when I took the package out of the freezer), I pretty much made this as written. It turned out way better than I expected! Husband picked out the potato, but he isn't a spud fan anyway. I wasn't too sure about the carrot, but it worked really well. I served it with some buttermilk biscuits to soak up the sauce. Good stuff. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish-Style Chicken Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 509
** Calories from Fat: 229
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