Spanishomnivorevia groq
Madrileno Chicken Stew
A hearty Spanish stew originating from Madrid, made with tender chicken and a rich vegetable broth.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 pound boneless, skinless chicken thighs chickencut into 1-inch pieces
- ●1 can (28 oz) crushed tomatoes spanishpreferably San Marzano
- ●4 tablespoons olive oil radiantuse a high-quality Spanish olive oil
- ●1 onion, diced cocidoabout 2 cups
- ●2 cloves garlic, minced madrilenoabout 1 tablespoon
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
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Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat.
- 2
Add the diced onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- 5
Add the crushed tomatoes, salt, and black pepper to the pot. Stir to combine.
- 6
Bring the stew to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is cooked through.
- 7
Taste and adjust the seasoning as needed.
- 8
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.