Spanish Braised Chicken Stew — Pollo Guisado
Around 30% fewer calories and significantly lower fat, skinless chicken thighs replacing skin-on and oil reduced throughout, with the authentic saffron, smoked paprika, sherry, and slow-braised depth of the classic Spanish chicken stew.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season 4 skinless chicken thigh fillets with salt, pepper, and smoked paprika. Finely dice 1 large onion and 2 red and green peppers. Mince 4 garlic cloves. Steep a pinch of saffron in 2 tbsp warm water.
Sear
Heat 1 tsp olive oil in a heavy casserole over medium-high heat. Brown chicken thighs 4 minutes per side until golden, then set aside on a plate.
Saute
In the same pot over medium heat, cook onion and peppers 8 minutes until softened. Add garlic, cook 1 minute until fragrant. Stir in tomato purée for 1 minute.
Build
Pour in 100ml dry sherry, simmer 2 minutes to reduce slightly. Add 400g canned chopped tomatoes, 200ml chicken stock, saffron water, sweet paprika, bay leaf, and thyme. Stir to combine.
Braise
Return chicken to the pot, nestling it into the sauce. Cover and braise over low heat 35 to 40 minutes until chicken is very tender and sauce has deepened in color.
Finish and plate
Remove bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. Transfer chicken and sauce to serving plates, scatter fresh flat-leaf parsley over the top, and serve hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.