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Spanish Chicken Stew

16-chicken thighs
1-tsp salt
1/2-tsp pepper
2-tbsp olive oil
2-Spanish onions, chopped
6-cloves garlic, minced (4+2)
1/2-cup dry white wine
1-28oz can tomatoes
4-tsp sweet paprika
1-tsp dried marjoram or oregano
1/4-tsp saffron threads
1/3-cup ground almonds
1-tbsp lemon juice
1-cup large green olives, pitted and halved
1/4-cup chopped fresh parsley
2-tbsp tomato paste

Sprinkle the chicken with 1/2-tsp of the salt and pepper
Over medium-high heat, heat 1-tbsp oil; brown the chicken in batches and transfer to slow cooker
Drain fat from the skillet
Heat remaining oil over medium heat and fry onions and 4 of the garlic cloves until softened, about 4 minutes
Add wine and bring to a boil, scraping the brown bits from the bottom of the skillet
Scrape into slow cooker along with tomatoes, paprika, marjoram and remaining salt
Mash tomatoes with a fork until slightly chunky, stir to combine
Cover and cook on low until juices run clear when chicken is pierced, about 4-5 hours
Skim off fat
Meanwhile, crumble saffron into a bowl
Pour in 2-tbsp of hot water and let stand 5 minutes
Stir in almonds, remaining garlic and lemon juice into bowl
Stir into slow cooker along with the olives, parsley and tomato paste
Cover and cook on high until thickened, about 20 minutes