Catalan Chicken Stew
| Prep Time | 25 minutes |
| Cook Time | 2 hours |
| Servings |
servings
|
Ingredients
- For the picada:
- 1/4 cup dry unsalted Marcona almonds or blanched almonds
- 2 tablespoons extra virgin olive oil EVOO
- 2 slices whole-grain bread see link below for options
- 1/3 cup flat leaf parsley leaves
- 1 tablespoon fresh lemon juice
- 4 cloves Garlic grated or finely chopped
- For the stew:
- 2 tablespoons Olive Oil
- 3 tablespoons fresh thyme chopped
- 2 tablespoons rounded paprika
- 3 stalks celery with leafy tops peeled and chopped
- 2 bay leaves
- 2 medium carrots chopped
- 2 medium onions chopped
- 1 red bell pepper chopped
- 1 Fresno or other red chili pepper finely chopped
- A pinch saffron threads
- Kosher salt and freshly ground pepper or salt substitute
- 1 32 ounce can finely diced tomatoes
- 4 cups chicken stock 32 ounces
- 3 cups shredded Poached Chicken Breasts recipe follows
- 1 cup Spanish green olives coarsely chopped
- For the poached Chicken Breasts:
- 4 whole bone-in skin-off chicken breasts
- 1 tablespoon whole black peppercorns
- 8 cloves Garlic smashed
- 4 large bay leaves
- 4 carrots coarsely chopped
- 4 stalks celery coarsely chopped
- 2 lemons sliced
- 2 onions quartered
- An herb bundle of fresh parsley rosemary and thyme, tied with kitchen string
- kosher salt or salt substitute
Instructions
- For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices on low until golden. Add cut up bread to a food processor along with the lemon juice, parsley, lemon, garlic, almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve.
- For the stew: Heat the oil in a Dutch oven over medium-high heat. Add the celery, thyme, paprika, bay leaves, carrots, onions, bell peppers, chili peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, about 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes.
- Ladle the stew into 8 shallow bowls.
- Note: The picada and stew can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives.
- For the Poached Chicken Breasts: Put the chicken in a very large pot. Add the garlic, peppercorns, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5-6 quarts stock.) Remove the bones from the chicken, and shred the meat using your hands or two forks.
Recipe Notes
Whole Grain Breads 45 - 80 Calories per Slice
400 Calorie Meal
One serving of chicken stew with 1 cup of fresh tangerines or any fruit from the 100 calorie list.
500 Calorie Meal
One serving of chicken stew with Baby Spinach Salad with Goat Cheese or any 100-calorie salad and 1 cup of fresh tangerines or any fruit from the 100 calorie list.
Share this Recipe
Leave a Reply
