Follow these steps for perfect results
chicken breasts
cubed
carrot
diced
potato
diced
white wine
tomatoes
diced
garlic cloves
minced
salt
turmeric
extra virgin olive oil
parsley
for garnishing
In a deep pan or pot, combine olive oil, diced potatoes, carrots, diced tomatoes, and minced garlic.
Add cubed chicken, turmeric, and salt to the pan. Mix all ingredients thoroughly.
Cook the mixture over high heat for about 5 minutes, stirring occasionally to ensure even cooking.
Pour in the white wine and cook until it is heated through and slightly reduced.
Cover the pan tightly and reduce the heat to medium-low.
Simmer for 20-25 minutes, or until the chicken is cooked to an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the pan from the heat and sprinkle fresh parsley over the stew.
Serve hot and enjoy your delicious Spanish Chicken Stew!
Expert advice for the best results
Add a pinch of smoked paprika for a deeper flavor.
For a thicker stew, mash some of the potatoes before serving.
Garnish with a dollop of sour cream or Greek yogurt.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl garnished with fresh parsley and a drizzle of olive oil.
Serve with crusty bread for dipping.
Serve with a side salad.
A Spanish red wine that complements the flavors of the stew.
Discover the story behind this recipe
Traditional comfort food in many Spanish households.
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