Spanish stew

Ingredients for 4-5 servings

1 tablespoon olive oil
4 skinless, boneless chicken thighs
Salt and pepper
1 sausage, sliced
1 red mild frying or bell pepper, chopped
2 small ribs celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 jalapeno or fresno chile pepper, thinly sliced
1/4 cup dry sherry or white wine
1 (15 oz.) diced or crushed tomatoes
1 1/2 cups chicken stock

50 min · Medium

Directions

1. In a large skillet or dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.

2. Add the sausage to the skillet and brown for 2 minutes. Add the frying pepper, celery, onion, garlic and chile, & brown everything for 1 minute. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.

3. Cut the chicken thighs into bite-size pieces. Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes.

main courses, chicken, dinner, spanish, stew, multi-day, lunch, sausage September 09, 2014 02:22

Author rachaelraymag.com/recipe/s...