Spanish · Dinner
Spanish Chicken and Almond Stew (Gluten-Free)
Bone-in chicken thighs braise in a sauce built from toasted almonds, garlic, gluten-free fried bread, saffron and sherry vinegar, a Catalan-style picada thickening the broth. Bell pepper and tomato round out the stew, finished with parsley and served with rice for a nutty, savoury braise.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
549Calories
43.8gProtein
33.4gFat
19.2gCarbs
5.6gSugar
4.2gFiber
589mgSodium
242mgChol
7.5gSat Fat
780mgPotassium
98mgCalcium
3.7mgIron
0.8mcgVitamin B12
25mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season both sides with salt and black pepper.
2
Fry
Heat olive oil in a small skillet over medium heat, fry the bread slice and unpeeled garlic for 2 minutes until golden and charred; cool, peel garlic.
3
Blitz
In a mortar or food processor, blend fried bread, peeled garlic, toasted almonds and saffron with chicken stock into a thick paste.
4
Sear
Heat olive oil in a heavy pot over medium-high heat, sear chicken skin-side down for 5 minutes until deep golden brown, then flip and sear 3 minutes.
5
Saute
In the same pot over medium heat, saute onion and bell pepper for 5 minutes, stirring, until softened and translucent.
6
Simmer
Add crushed tomato, chicken stock, sherry vinegar and bay leaf; return chicken skin-side up, cover and simmer medium-low for 20 minutes until cooked through.
7
Reduce
Stir almond picada into the pot, uncover and simmer medium-low for 8 minutes until sauce thickens and coats the back of a spoon.
8
Plate
Discard bay leaf, spoon chicken and sauce onto a plate and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, 1 bone-in thigh chicken thigh
- 1 oz30g almond
- 2 slice2 slice gluten-free bread
- 4 cloves4 cloves garlic
- 11 onion
- 11 red bell pepper
- 1/2 cup120g canned crushed tomato
- 2 tbsp30ml olive oil, plus extra for frying
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp sherry vinegar
- 2 pinch2 pinch saffron threads
- 22 bay leaf
- 2 tbsp2 tbsp parsley
