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Straightforward Spanish Rooster and Chorizo Stew

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This conventional Spanish hen and chorizo stew is a one-pot consolation dish that includes hen thighs slow-braised in a velvety tomato sauce of white wine, oregano, cumin, thyme and paprika.

Normally served with fluffy white rice, this straightforward hen stew (or pollo guisado because it’s identified all through Latin America) will get an additional hit of deep, wealthy flavour from garlic-rich chorizo and briny, inexperienced olives.  

Spanish chicken and chorizo stew in a white bowl with rice.
This Spanish hen stew is straightforward sufficient for a mid-week meal but additionally particular sufficient for entertaining.
Spanish Rooster Stew Recipe
present

Why We Love this Spanish Rooster and Chorizo Stew 

  • Spanish model hen stews  are well-liked within the Dominican Republic, El Salvador, Guatemala and different international locations in Latin America the place they’re generally known as pollo guisado, guiso de pollo and piernas de pollo guisadas. 
  • In contrast to many guisados, this stewed hen recipe comprises no sazon or adobo combine which might include MSG, synthetic components and preservatives. It will get its flavour from smoky chorizo and all-natural spices of cumin, oregano, thyme and paprika.  
  • Prepared is round 45 minutes, it’s really easy to make it’s nearly foolproof. 
  • You can also make and serve this hen in tomato sauce dish in the identical pot. It’s the final one-pot meal!
  • It’s tremendous versatile. Add carrots and potatoes (as is typical in Guatemala) or sliced inexperienced peppers. Swap artichokes or chickpeas for the chorizo and olives. You may even embody cut up pink lentils to make a thicker stew. 
  • Together with different conventional Guatemalan hen stews akin to pepián de pollo, kak-ik and pollo jocon, pollo guisado Guatemalteco is ideal to get pleasure from in fall when the climate will get chilly. 
  • Nonetheless, in contrast to different conventional Guatemalan stews which might be Mayan in origin, this stew is of Spanish origin. Which means it comprises smoky Spanish paprika quite than conventional Guatemalan seasonings of cilantro, chile guaque and chile pasa.   
  • As with different hen thigh recipes, it makes a very economical meal.  

Substances 

Labelled ingredients for Spanish chicken including boneless chicken, white wine, garlic, onion, crushed tomatoes, spices, olive oil, olives, honey, boullion and chorizo.

Rooster Thighs: Rooster thighs are probably the most flavourful reduce of hen to make use of. Nonetheless, in the event you want you may substitute hen breasts in the event you reduce them into two or three items.

This recipe requires boneless hen thighs however you should utilize extra economical bone-in hen thighs in the event you enhance the cooking time. 

Spanish paprika: Spanish paprika or pimentón (both candy or scorching) is a smoked pepper that’s a vital ingredient in  Spanish cooking. It provides a smoky, sultry flavour that basically makes this dish. 

White Wine: Provides depth and acidity. A Spanish albariño wine is right as it’s going to additionally contribute minerality and fruit notes. In the event you don’t wish to use white wine, you may substitute extra hen or vegetable broth in equal components. If utilizing store-bought broth, go for a low-sodium model (so your dish doesn’t find yourself too salty) and serve with a wedge of lemon or lime so as to add  acidity.  

Dried Cumin, Oregano, Thyme and Cayenne: Dried (or recent herbs) add flavour and substitute for prepackaged sazon mixes. The unique recipe for stewed Spanish hen requires pimentón de padrón however this may be troublesome to supply in North America so I’ve substituted cayenne. 

Stewed Plum Tomatoes: Stewed (store-bought or canned) tomatoes make a juicy, saucy stew.  

Spanish Chorizo: Spanish chorizo is a smoked pork sausage made with garlic, salt and pimentón. In contrast to Mexican chorizo that’s uncooked, Spanish chorizo is cooked and cured (both dry or mushy/semi-cured). 

Onion and garlic: All the time use North American, South American or Spanish garlic quite than Chinese language because the flavour is extra refined and fewer sharp. 

Rooster Inventory or Bouillon:  For the perfect flavour, it’s greatest to make use of home made hen inventory. For instance, if I poach hen to make salpicón de pollo tostadas, I freeze the cooking liquid to make use of as inventory.

However in the event you don’t have hen inventory available,  you may substitute hen bouillon combined with water. Go for a model with low sodium and no MSG or components. 

When you have extra hen inventory (from a can or boxed) I like to make use of it up on this recipe for Rooster Chipotle Gradual Cooker Soup. 

The right way to Make it Step by Step 

Please scroll all the way down to recipe card for full technique and ingredient measurements. 

1. Take away the casing from the chorizo sausage if essential. Reduce the chorizo into slices.

2. Warmth a big braising pan with oil on medium warmth. Brown the chorizo for about 2 minutes, stirring often. Let the chorizo launch a little bit of juice and fats.

Chorizo browning in a cast iron pan.
Brown the chorizo and save the rendered oil to brown the hen.

3. Whereas the chorizo is browning, trim extra fats and free pores and skin from the boneless hen thighs.

4. Add the hen thighs, pores and skin all the way down to the pan and brown for about 2-3 minutes. When the pores and skin is browned, flip and prepare dinner for an additional 2-3 minutes. Take away each the chorizo and hen from the pan and put aside.

Chicken browning in a cast iron skillet.
Brown the hen on each side.

5. In the identical pan, add the white wine and deglaze by scraping the browned bits with a picket spoon.

6. Add the sliced and chopped onion and garlic.

Onions browning in a cast iron pan.

7. Cut back the temperature to a medium-low warmth and prepare dinner for a couple of minutes. Then add the thyme, oregano, paprika, cumin, cayenne pepper and salt.

Stir collectively.

8. Add chopped tomatoes, water combined with bouillon powder (or hen inventory) to the pan. Carry to a low boil. 

Tomato sauce simmering in a cast iron pan.
Add the tomatoes and spices, then simmer the tomato sauce.

9. Switch the hen thighs (and their juices) again into the braising plan with the chorizo. Cowl and produce to a boil and cut back to a simmer. Prepare dinner for 25 minutes or till tender.

Spanish chicken and chorizo simmering in a cast iron pan.
Return the hen and chorizo to the braising pan.

10. Take away the quilt, add honey, olives and freshly-ground black pepper. Add boiling water if sauce is just too dry or take away lid and permit to prepare dinner to scale back sauce if wanted. It will rely on how saucy the canned tomatoes are.

Prepare dinner till heated via.

Pollo guisado Guatemalteco in a cast iron pan.

11. Alter salt. Sprinkle with pink pepper flakes (optionally available).

A person spooning Spanish stewed chicken with a wooden spoon.

12. Serve instantly with fluffy white rice and thick slices of rustic bread.

Completed pollo guisado or stewed chicken in a white bowl.

Spanish chicken and Chorizo Stew in a white bowl.

Print

Straightforward Spanish Rooster and Chorizo Stew

This conventional Spanish hen stew is a one-pot consolation dish that includes hen thighs slow-braised in a velvety tomato sauce of white wine, oregano, cumin, thyme and paprika. It will get an additional hit of deep, wealthy flavour from garlic-rich chorizo and briny, inexperienced olives.  Normally served with fluffy white rice, this straightforward hen stew (or pollo guisado Guatemalteco because it’s identified in Guatemala) goes nice with thick slices of crusty bread to mop up the sauce.

Prep Time10 minutes

Prepare dinner Time35 minutes

Whole Time45 minutes

Course: Essential

Delicacies: Guatemalan, Latin American, Spanish

Servings: 6

Energy: 382kcal

Writer: Michele Peterson

Value: $10

Substances

  • 5 oz chorizo sausage absolutely cooked, cured sausage
  • 2 Tablespoons olive oil additional virgin
  • 6 hen thighs pores and skin on, boneless
  • 1/4 cup white wine dry
  • 1 onion peeled and sliced
  • 3 garlic cloves peeled and minced
  • 1 teaspoon oregano dried
  • 1 teaspoon pimenton – Spanish paprika powder ideally smoked
  • 1/2 teaspoon cumin floor
  • 1/8 teaspoon cayenne or pimentón de padron (Spanish scorching pepper powder)
  • 14 oz chopped tomatoes
  • 1 cup water or hen inventory
  • 1 teaspoon hen boullion if not utilizing hen inventory
  • 1 teaspoon honey
  • 15 inexperienced olives pitted
  • 1/8 tsp sea salt to style
  • 1/8 freshly floor black pepper
  • 1 Tbsp pink pepper flakes optionally available

Forestall your display from going darkish

Directions

  • Take away casing from chorizo (if essential). Reduce chorizo into slices.

  • Warmth a big braising pan with oil on medium warmth. Brown the chorizo for about 2 minutes, stirring often. Let the chorizo launch a little bit of juice and fats.

  • Trim extra fats and pores and skin from the boneless hen thighs.

  • Add the hen thighs, pores and skin down and prepare dinner for about 2-3 minutes. When the pores and skin is browned, flip and prepare dinner for an additional 2-3 minutes.

  • Take away chorizo and hen from the pan and put aside.

  • Add the white wine and deglaze the pan by scraping the browned bits with a picket spoon.

  • In the identical pan, add the chopped and sliced onion and garlic. Cut back warmth to medium-low and prepare dinner for about 2 minutes.

  • Add oregano, paprika, cumin, thyme and cayenne pepper. Stir all collectively.

  • Pour within the chopped tomatoes, water and hen inventory into the braising plan. Improve warmth and produce to a low boil.

  • Switch hen thighs again into the casserole with the chorizo. Cowl and produce to a simmer. Prepare dinner for 25 minutes or till tender.

  • Take away the quilt and add honey and olives. Stir then cowl and permit olives to warmth via.

  • Add freshly floor black pepper and modify salt. Sprinkle with pink pepper flakes (if desired)

  • Serve with fluffy white rice and slices of thick-crust bread.

Notes

  • This Spanish hen stew might be ready forward, freezes completely and is even higher when reheated. 
  • Retailer lined within the fridge for as much as three days. 
  • Freeze in an hermetic container or massive freezer bag for as much as three months. 
  • Swap out the chorizo for garbanzo beans. Simply drain a can of garbanzo beans (or prepare dinner from scratch prematurely), then add over the last 10 minutes of cooking till warmed.
  • Cooked artichoke hearts can be included as a particular twist. Drain the artichokes, nestle them within the tomato sauce and permit them to heat over the last 10 minutes of cooking. 
  • In Guatemala, many individuals additionally add carrots and potatoes or sliced inexperienced pepper to the sauce. 
  • In the event you use bone-in hen thighs, enhance the cooking time by quarter-hour. 
  • To make a thicker stew and increase the fibre and diet, enhance the temperature within the last 10 minutes of cooking and add 1/2 cup of rinsed, cut up pink lentils and simmer till tender. They need to be fairly mushy – if the lentils are outdated, they will take longer. Chances are you’ll want so as to add slightly extra boiling water if essential.  

Word: Dietary values are created by a web-based calculator and are solely estimates.  

Diet

Energy: 382kcal | Carbohydrates: 8g | Protein: 25g | Fats: 27g | Saturated Fats: 8g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 12g | Trans Fats: 0.1g | Ldl cholesterol: 103mg | Sodium: 486mg | Potassium: 431mg | Fiber: 2g | Sugar: 4g | Vitamin A: 983IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 3mg

The right way to Serve 

A bowl of pollo guisado Guatemalteco on a grey plaid napkin. Gu
Serve with fluffy white rice.
  • Serve this hen stew in a deep bowl with white rice (most common for pollo guisado), egg noodles or creamy polenta.
  • A slice of thick-crust bread (the extra rustic the higher) is at all times welcome to mop up the juices. 

Ideas and Variations 

  • This Spanish hen stew might be ready forward, freezes completely and is even higher when reheated. 
  • Retailer lined within the fridge for as much as three days. 
  • Freeze in an hermetic container or massive freezer bag for as much as three months. 
  • Swap out the chorizo for garbanzo beans. Simply drain a can of garbanzo beans (or prepare dinner from scratch prematurely), then add over the last 10 minutes of cooking till warmed.
  • Cooked artichoke hearts can be included as a particular twist. Drain the artichokes, nestle them within the tomato sauce and permit them to heat over the last 10 minutes of cooking. 
  • To make a thicker stew and increase the fibre and diet, enhance the temperature within the last 10 minutes of cooking. Add 1/2 cup of rinsed, cut up pink lentils and simmer till tender. They need to be fairly mushy – if the lentils are outdated they’ll take longer. Chances are you’ll want so as to add slightly extra boiling water if essential.  

Save to Pinterest! 

Bowl of Spanish chicken stew with Pinterest text overlay.

 

 

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