Where in the world are you longing for lately? For me, it’s a sunny place where humble food is prepared with passion, I can wander through the countryside all day, and a hearty bowl of Spanish Chicken Stew hits the spot at dinner time.
A simple, comforting dish of chicken thighs simmered with tomatoes, peppers, and classic Spanish ingredients like olives and raisins, this Spanish chicken stew recipe riffs on some of the traditional flavors that Ben and I enjoyed during our time in Spain.
In addition to being a complete, healthy dinner packed with vegetables and lean protein, this chicken stew is also a feeling.
Its simple ingredients and long simmer give it a rustic vibe that fits an intentionally relaxed vacation pace, with the everyday life benefit that you certainly don’t need all day to make it.
Start to finish, this easy stew takes about an hour, but most of that time is hands-off while it simmers. Its warm, rich smell will draw you into the kitchen as it cooks.
We served our stew over rice, an idea I borrowed from the Dominican chicken stew Ben’s host mom prepared for us when I visited him during his time in the Peace Corps (braised chicken stew is popular throughout the Caribbean).
Adding rice also stretches the stew’s servings, and I really enjoy rice in soup in general (this Crock Pot Chicken and Rice Soup is another fave). I’ve suggested this recipe serves four but if you add rice, it’s appropriate for a crowd.
This chicken stew is hearty but not heavy, a fantastic quality in a meal you’ll want to enjoy regularly.
Like most of my healthy soup and stew recipes, this one freezes and reheats like a dream. You can make it once, then enjoy the leftovers all week or freeze them for future healthy dinners on demand.
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Original source: https://www.wellplated.com/spanish-chicken-stew/