Herdez Roasted Pasilla Chicken Stew Recipes

MA'S SPANISH CHICKEN STEW

Ma's Spanish Chicken Stew image

This Spanish Chicken stew is my mom's verison of a pollo guisado, with plenty of vegetables, beans, and olives, and it's perfect served over rice.

Provided by Kaitlin

Time 1h20m

Number Of Ingredients 16

Ingredients

2 tablespoons oil
8 bone-in, skin-on chicken thighs
6 cloves garlic ((finely chopped))
1 onion ((diced))
2 stalks celery ((diced))
4 medium carrots ((diced))
1 green bell pepper ((diced))
2 medium potatoes ((diced))
1 packet of Goya Sazon con culantro y achiote seasoning
2 bay leaves
½ cup Spanish green olives ((whole or roughly chopped))
14 ounces canned whole peeled tomatoes
1 14- ounce can pink beans
2 cups water
Salt to taste ((we added an additional ½ teaspoon))
3 cups uncooked white rice ((steamed and thoroughly mixed with ¼ cup of olive oil, 1 teaspoon salt, and ¼ cup chopped parsley))

Steps:

First, heat a large skillet or Dutch oven over medium-high heat. Spread 2 tablespoons of oil evenly across the cooking surface, and brown the chicken thighs on both sides. Set the browned chicken aside on a plate.
Add the garlic and onion to the skillet. Cook for a minute or so, and then add the celery, carrots, bell pepper, and potato. Cook for a few minutes until the carrots begin to soften. Add the seasoning packet and stir to combine.
Add 2 bay leaves, ½ cup of Spanish green olives, chopped or whole (we like whole, but sometimes chopped adds more of a delightful relish effect to the sauce), and the entire contents of the 14-ounce can of whole (use a spatula to break them up into chunks) peeled tomatoes and the 14-ounce can of pink beans (the starch from the beans helps thicken the sauce).
Add the chicken to the pot with the vegetables along with 2 cups of water. Bring to a boil, cover, and turn the heat down to a simmer. Cook for 30 minutes until the potatoes are tender. Then uncover and cook for an additional 10-15 minutes on medium high heat to reduce the sauce.
Serve with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side--Crystal (our favorite) or Tabasco are both great options.

Nutrition Facts : Calories 397 kcal, Carbohydrate 29 g, Protein 26 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 485 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

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