Catalan Chicken Stew

Print Recipe
Catalan Chicken Stew
Modified from a Rachel Ray recipe. To significantly decrease the time for this delicious recipe, buy rotisserie chicken and store made chicken broth. Then skip the poached chicken breast section, and use these 2 substitutes.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Meal Type Dinner, Lunch
Main Ingredient Chicken
Secondary Category Gourmet
Prep Time 25 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Meal Type Dinner, Lunch
Main Ingredient Chicken
Secondary Category Gourmet
Prep Time 25 minutes
Cook Time 2 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. 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.
  2. 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.
  3. Ladle the stew into 8 shallow bowls.
  4. 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.
  5. 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

  • (will not be published)