Best 2 Catalan Chicken Stew Recipes

Catalan chicken stew, also known as "Pollo guisado a la catalana", is a traditional and delectable dish that captures the essence of Catalan cuisine. This hearty and flavorful stew originates from the vibrant region of Catalonia in Spain, where culinary traditions have been passed down through generations. The dish is characterised by its rich and aromatic broth, succulent chicken, and an array of colourful vegetables, making it a feast for both the eyes and the palate. Whether you're a seasoned home cook or just starting your culinary journey, this article will guide you through the process of creating the perfect Catalan chicken stew, ensuring an authentic and mouthwatering experience.

Here are our top 2 tried and tested recipes!

CATALAN CHICKEN STEW

Catalan Chicken Stew image

This one pot dish not only saves on washing up, but all the lovely flavors and aromas mingle together.

Provided by English_Rose

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
4 chicken thighs
2 chicken breasts, cut in half
2 red onions, sliced
1 large red pepper, seeded and sliced
2 garlic cloves, minced
9 ounces chorizo sausage, diced
1 (14 ounce) can chopped tomatoes
1 cup chicken broth
2/3 cup dry white wine
1 teaspoon smoked paprika
1 pinch saffron (optional)
2 ounces raisins (optional)
2 slices orange zest
1 sprig fresh thyme
20 mixed olives
1 (1 lb) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and pepper

Steps:

Heat 1 tbs of the oil in a large frying pan. Add the chicken and brown really well all over. Transfer to a casserole dish.
Use the remaining oil to cook the onions in the frying pan until they turned golden at the edges. Add the pepper and garlic and cook for a further minute.
Remove from the pan with a slotted spoon and add to the chicken in the casserole dish. Brown the chorizo in the frying pan and also add this to the chicken.
Preheat the oven to 325°F.
Pour the tomatoes, broth and wine over the chicken, add the smoked paprika and saffron (if using). Add the raisins (if using), orange zest and thyme, season and mix well,.
Add the olives and garbanzo beans, bring to the boil, then cover and cook on the middle shelf of the oven for about 40 minutes.
Scatter with the parsley and serve with rice.

CATALAN CHICKEN STEW

CATALAN CHICKEN STEW image

Categories Soup/Stew Chicken

Yield 4

Number Of Ingredients 35

Ingredients

Picada:
1/4 cup dry unsalted Marcona almonds or blanched almonds
2 tablespoons EVOO
2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
2 cloves garlic, grated or finely chopped
Stew:
3 tablespoons EVOO
2 to 3 tablespoons chopped fresh thyme
2 rounded tablespoons paprika
2 to 3 stalks celery with leafy tops, peeled and chopped
2 bay leaves
2 medium carrots, chopped
2 medium onions, chopped
1 red bell pepper, chopped
1 Fresno or other red chile pepper, finely chopped
Pinch saffron threads
Kosher salt and freshly ground pepper
One 32-ounce can whole peeled tomatoes
4 cups chicken stock
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup Spanish green olives, coarsely chopped
Bread, for serving
Poached Chicken Breasts:
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove f

Tips:

Use a variety of vegetables: This will add flavor and nutrients to your stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Brown the chicken before stewing: This will help to develop flavor and prevent the chicken from becoming dry.
Use a good quality broth: This will make a big difference in the flavor of your stew. If you don't have homemade broth, use a low-sodium store-bought broth.
Simmer the stew for at least 30 minutes: This will allow the flavors to develop and the chicken to become tender.
Serve the stew with crusty bread or rice: This will help to soak up the delicious broth.

Conclusion:

Catalan chicken stew is a hearty, flavorful, and easy-to-make dish that is perfect for a cold night. With a few simple ingredients and a little bit of time, you can create a delicious stew that the whole family will enjoy. So next time you're looking for a comforting and satisfying meal, give this Catalan chicken stew a try.

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