Spanish Chicken Stew- Guiso De Pollo- |
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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 6 |
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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. Ingredients:
1 whole chicken |
1 very large white onion, chunked |
3 carrots, diced |
4 medium unpeeled red potatoes cut into 2 inch chunks |
1/2 lb mushrooms, halved |
1/2 pint (8 oz) heavy cream |
1 can tomatoe paste (12 oz) |
2 cans crushed tomatoes (28 oz total) |
4 cups (more or less) white wine |
1 tbsp oregano |
1 tbsp sweet paprika |
optional- a few threads saffron |
2 tbsp coarse ground salt |
2 tbsp coarse ground pepper |
olive oil |
water |
Directions:
1. Remove giblets form chicken, but save liver
2. Place chicken in large stock pot and cover with water.
3. Boil until meat falls off bones, about 2 hours
4. Skim off as mich fat as possible
5. Drain chicken into colander and save stock
6. Remove bones, gristle and skin and discard *Be Careful It's HOT!*
7. Return chicken to pot with stock
8. Return to a low simmer
9. 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.
10. Sautee onions liver and mushrooms over high heat with a generous splash of olive oil.
11. Afbout halfway through, add 1 cup wine and continue to sautee
12. Reduce heat and allow to cook liver thoroughly and release juices. Stir often
13. Meanwhile add cream, tomatoe paste, crushed tomatoes and spices to chicken stock and stir well.
14. Once onions are translucent and most of wine has boiled off, remove the liver and snack on it.
15. Add the onion mushroom mixture to the pot of chicken.
16. Add browned potatoes, carrots, remainder of white wine, and stir in.
17. Bring pot to heavy simmer and cook covered for about 1 hour.
18. Stir occasionally to prevent sticking, as the meat will settle to the bottom.
19. Add small amounts of water as necessary if you think it becomes too thick.
20. This can simmer gently all day, just add water as needed to maintain consistency.
21. Serve hot in large bowls with thick slices of crusty bread and a glass of wine or ale.
22. Bonus- it tastes better the next day
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