Spanish Chicken Stew- Guiso De Pollo-
From rivet 15 years ago
- 210 minutes to make
- Serves 6
This is a rich, hearty stew I put together a long time ago. It's perfect for a cold winter's day in that it fills the house with a rich aroma, and warmth from a long simmer. Drawing on Spanish cuisine, it is typical of their northern regions. Read more A bowl of this served with crusty bread and a glass of wine or ale makes a perfect meal that will keep your family and friends raving. See less
Ingredients
- 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 Rating
Reviewed by 4 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...more
lacrenshaw
in Horsham loved it
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This sounds fantastic!!!!! Cant wait to try it! Perfect for the freezing weather
imhungry
in northern loved it
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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. :) Vickie
lunasea
in Orlando loved it
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