Spanish · Dinner
Spanish Chicken and Almond Stew
Braised chicken thigh simmered in a Spanish sofrito of onion, garlic and tomato, thickened with ground almonds and a picada of fried bread and saffron. The sauce turns rust-coloured and nutty, finished with sherry vinegar and served over crusty bread or plain rice.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
568Calories
44.8gProtein
34.9gFat
20.1gCarbs
6.4gSugar
3.9gFiber
651mgSodium
228mgChol
7.3gSat Fat
825mgPotassium
105mgCalcium
4mgIron
0.8mcgVitamin B12
8.8mgVitamin C
protein-rich
low-carb
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt and pepper.
2
Sear
Heat 1 tbsp olive oil over medium-high heat and sear chicken skin-side down 5 minutes until golden, then flip and sear 3 minutes more; remove and set aside.
3
Fry
In the same pot over medium heat, fry bread and almonds in remaining 1 tbsp olive oil 2 minutes until crisp and golden; remove and cool.
4
Blitz
Once cooled, blitz fried bread, almonds and saffron with a splash of chicken stock into a coarse paste.
5
Sweat
Add onion to pot over medium-low heat for 5 minutes until soft, then stir in garlic and paprika and cook 30 seconds.
6
Simmer
Add canned tomatoes and cook over medium heat 4 minutes until darkened, then return chicken, remaining stock and bay leaf.
7
Braise
Cover partially and braise over low heat 30 minutes until chicken is fork-tender; simmer gently to keep sauce from breaking.
8
Finish
Stir in picada and sherry vinegar, simmer uncovered over low heat 5 minutes until sauce thickens.
9
Plate
Discard bay leaf, spoon chicken and sauce onto plate, scatter with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g, bone-in chicken thigh
- 11 onion
- 4 cloves4 cloves garlic
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 2 tbsp20g blanched almonds
- 2 slice40g white bread, crust removed
- 2 pinch2 pinch saffron threads
- 4 tbsp60ml olive oil
- 2/3 cup160ml chicken stock
- 2 tbsp30ml sherry vinegar
- 22 bay leaf
- 2 tsp4g sweet paprika
- salt, to taste
- black pepper, to taste
- 2 tsp8g parsley, to finish
