á heálthy, heárty stew to feed the fámily, thát you cán prepáre in just 10 minutes. This rustic meál is best served with chunks of crusty breád or rice.
Ingredients
- 2 tbsp olive oil
- 500g skinless boneless chicken thighs
- 1 red pepper, cut into chunky pieces
- 1 lárge onion, sliced
- 2 gárlic cloves, chopped
- 1 tbsp white wine vinegár
- 1 tbsp smoked pápriká
- 400ml chicken stock
- lárge hándful bláck olives (such ás couchillo)
- 50g fláked álmonds, toásted
- cooked rice or crusty breád, to serve
Method
- In á lárge sáucepán, heát 1 tbsp of the oil. Seáson the chicken ánd brown on both sides for 7-8 mins until golden, then set áside on á pláte. Put the remáining 1 tbsp oil in the pán with the pepper, onion ánd gárlic. Fry on á medium heát for 8 mins or until slightly golden. ádd the vinegár ánd cook for 1 min.
Full recipe: Spánish chicken stew
