Spanish · Dinner
Spanish Chicken and Almond Stew (Low-Chol)
Boneless chicken breast simmered in a Spanish sofrito of onion, garlic and tomato, thickened with ground almonds and a saffron-paprika broth. Finished with sherry vinegar for brightness, this rustic stew is served over white rice with parsley scattered on top.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
478Calories
50gProtein
16.8gFat
31.9gCarbs
5.8gSugar
5.1gFiber
403mgSodium
72mgChol
2.7gSat Fat
897mgPotassium
73mgCalcium
2.1mgIron
0.4mcgVitamin B12
12.1mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Cut the chicken into large chunks. Toast the almonds in a dry skillet over medium heat 2–3 minutes, shaking often, until golden and fragrant.
2
Sauté
Heat olive oil in a heavy pot over medium heat 4–5 minutes, cooking onion and garlic until the onion turns soft and translucent, stirring often.
3
Bloom
Stir the smoked paprika and saffron into the pot and cook over medium heat 30 seconds until fragrant, taking care not to scorch.
4
Simmer
Add crushed tomatoes and chicken stock, then add chicken chunks. Cover and simmer over medium-low heat 18–20 minutes, stirring once, until chicken reaches 165°F internally.
5
Finish
Blend toasted almonds with 2 tbsp water until a coarse paste forms. Stir into the pot with sherry vinegar and season with salt and pepper to taste.
6
Plate
Spoon rice into a shallow bowl, ladle the chicken and almond stew over top, and scatter parsley across the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless skinless chicken breast
- 2 tbsp2 tbsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 1 tsp1 tsp smoked paprika
- pinch of saffron threads
- 1 oz30g whole almonds
- 2/3 cup160ml low-sodium chicken stock
- 2 tsp2 tsp sherry vinegar
- 1/2 cup90g dry white rice
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
