Spanish Chicken Stew With Manchego Polenta Recipes

QUICK COOKING CHEESY POLENTA

Steps:

• In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

SPANISH CHICKEN STEW

Steps:

• In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
• Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

PISTO MANCHEGO (SPANISH VEGETABLE STEW)

Steps:

• Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
• Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
• Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Divide vegetable stew amongst 4 plates and top each with a fried egg.

SPANISH CHICKEN STEW

Steps:

• Place olive oil, diced potatoes, carrots, tomatoes and garlic in deep pan.
• Add cubed chicken, turmeric and salt. Mix all ingredients. Cook for about 5 min on high heat.
• Add white wine, cook until wine is heated through. Cover the pan and turn heat to medium low.
• Cook for about 20-25 minutes until chicken is cooked to its ideal temperature.
• Sprinkle with fresh parsley. Enjoy!

SPANISH CHICKEN STEW

Steps:

• Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.
• Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
• Fry chicken for a couple of minutes each side until browned then remove.
• Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.
• Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
• Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.
• Add the chopped olives and stir through.
• Serve with couscous.

CREAMY POLENTA FOR MEDITERRANEAN CHICKEN STEW

Steps:

• In a large saucepan, bring water, salt, and pepper to a boil over high heat.
• Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
• Remove from heat; stir in Parmesan cheese and butter until smooth.

CHICKEN STEW W/POLENTA

Steps:

• In a large skillet, add olive oil, sliced chicken breast and garlic.
• Saute until almost cooked through.
• Add tomato paste and saute an additional 3 minutes.
• Add the rest of the ingredients (except cooked polenta and parmesan cheese).
• Simmer 10 minutes.
• Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
• Serve with green salad and garlic bread!