Spanish Chicken Stew- Guiso De Pollo-From rivet 8 years ago
- 1 whole chicken shopping list
- 1 Very Large white onion, chunked shopping list
- 3 carrots, diced shopping list
- 4 Medium Unpeeled red potatoes cut into 2 inch chunks shopping list
- 1/2 LB mushrooms, halved shopping list
- 1/2 Pint (8 oz) heavy cream shopping list
- 1 can tomatoe Paste (12 oz) shopping list
- 2 Cans crushed tomatoes (28 oz total) shopping list
- 4 Cups (more or less) white wine shopping list
- 1 TBSP oregano shopping list
- 1 TBSP sweet paprika shopping list
- Optional- a few threads saffron shopping list
- 2 TBSP Coarse ground salt shopping list
- 2 TBSP Coarse ground pepper shopping list
- olive oil shopping list
- water shopping list
How to make it
- Remove giblets form chicken, but save liver
- Place chicken in large stock pot and cover with water.
- Boil until meat falls off bones, about 2 hours
- Skim off as mich fat as possible
- Drain chicken into colander and save stock
- Remove bones, gristle and skin and discard *Be Careful It's HOT!*
- Return chicken to pot with stock
- Return to a low simmer
- Toss potatoes lightly in olive oil to coat. Place in shallo bakin dish under broiler to brown. Do not cook through, thats ok. Just brown.
- Sautee onions liver and mushrooms over high heat with a generous splash of olive oil.
- Afbout halfway through, add 1 cup wine and continue to sautee
- Reduce heat and allow to cook liver thoroughly and release juices. Stir often
- Meanwhile add cream, tomatoe paste, crushed tomatoes and spices to chicken stock and stir well.
- Once onions are translucent and most of wine has boiled off, remove the liver and snack on it.
- Add the onion mushroom mixture to the pot of chicken.
- Add browned potatoes, carrots, remainder of white wine, and stir in.
- Bring pot to heavy simmer and cook covered for about 1 hour.
- Stir occasionally to prevent sticking, as the meat will settle to the bottom.
- Add small amounts of water as necessary if you think it becomes too thick.
- This can simmer gently all day, just add water as needed to maintain consistency.
- Serve hot in large bowls with thick slices of crusty bread and a glass of wine or ale.
- Bonus- it tastes better the next day
The Cookrivet SW, MO
The Rating4 people
The addition of the cream to the tomato "base" is just wonderful, john! It's funny.. my favorite pasta sauce is vodka cream sauce which this reminds me of just a little. Can't wait to try this and there is actually chicken stock in the works at our h...morelacrenshaw in Horsham loved it
This sounds fantastic!!!!! Cant wait to try it! Perfect for the freezing weatherimhungry in northern loved it
I love a good stew and this totally fits the bill. I wish I had a bowl right now - for breakfast. Saving to try - thanks so much for sharing your recipe. :) Vickielunasea in Orlando loved it
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