Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.
Spanish Chicken Stew Recipe
Yield : Serves 6Prep :
Cook :
Chicken Stew Ingredients :
- 8 chicken thighs
- 1x400g tin chopped tomatoes
- 1x400g tin cannellini beans, washed and drained
- 125g (4 oz) chorizo
- 1 onion, sliced
- 2 garlic cloves, sliced
- 1 sprig thyme
- 100 ml (3 1/2 fl oz) dry white wine (optional)
- 1 tablespoon olive oil
Directions :
1. Heat the oil in a large pot with lid. Cook the chicken thighs for 5 minutes on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 minutes.
2. Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200 ml (7 fl oz) water and season. Return the meat to the pot and add the thyme.
3. Simmer for 30-35 minutes with lid on (top the stew up with water if it looks like it's becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.
2. Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200 ml (7 fl oz) water and season. Return the meat to the pot and add the thyme.
3. Simmer for 30-35 minutes with lid on (top the stew up with water if it looks like it's becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.
Thanks to realfood.tesco.com for Spanish Chicken Stew Recipe !!
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