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Spanish chicken stew with red pepper, black olives and roasted almond flakes

spanish chicken stew with red pepper black olives and roasted almond flakes
This delicious Spanish chicken stew owns its flavours to the sweet red peppers and the nuttiness of the crunchy roasted almond flakes which add texture and flavour. The black olives provide the salty element to the stew that tie the dish together
Goes well with
Rice, ideas here 
Crusty bread 
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Serving 4 people
Nutrition 1 serving
Calories 305kcal
Fat18g
Carbs 8g
Protein 29g
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients (i)
 

Instructions

  • Prepare all ingredients according to the list above and read through the recipe before starting
  • Heat a sauté pan on high heat
  • Add (i)
    1 tablespoon olive oil
  • Add (i)
    500 g chicken breasts
  • Season with (i)
    salt, black pepper
  • Fry on both sides until golden brown, around 6 minutes (timer)
  • When done put aside for later
  • Add (i)
    1 tablespoon olive oil
  • Add (i) and fry and stir on medium heat until softened and browned, about 8 minutes (timer)
    1 onions, 4 cloves garlic, 1 red bell pepper
  • Add (i) and cook for 1 minute
    1 tablespoon apple cider vinegar
  • Stir in (i) to deglaze the pan, to release all the flavours
    400 ml water
  • Add (i) and stir it together
    1 tablespoon paprika, 1 chicken stock cube
  • Return the chicken to the pan
  • Let it simmer on low heat for 20 minutes (timer)
  • Adjust the seasoning with (i)
    salt, 1 red bell pepper
  • Add (i)
    25 g almond flakes peeled
  • Add (i) and stir it together
    100 g black olives
  • Decorate with (i)
    almond flakes peeled
  • Serve

Notes

To improve this dish buy the chicken breasts skin-on and bone-in and debone them yourself and remove the skin if not part of the dish

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