Best 2 Catalan Chicken Stew Recipes

In the heart of Catalonia, Spain, lies a culinary gem that has captivated taste buds for generations: Catalan Chicken Stew. This traditional dish, known as "Escudella i Carn d'Olla," is a hearty and flavorful stew that embodies the essence of Catalan cuisine. It's a delightful symphony of succulent chicken, tender vegetables, and a rich broth infused with a medley of aromatic herbs and spices. Discover the authentic taste of Catalonia with three irresistible recipes that showcase the versatility of this beloved stew. Dive into the classic Escudella i Carn d'Olla, a traditional winter warmer, and savor the simplicity of Chicken and Vegetable Stew, a lighter version that's perfect for everyday meals. For a taste of the sea, embark on a culinary journey with the Seafood Escudella, a delightful seafood-infused variation that promises a briny twist to the classic stew. Each recipe offers a unique experience, allowing you to explore the diverse flavors and traditions of Catalan cuisine.

Here are our top 2 tried and tested recipes!

CATALAN CHICKEN STEW

Catalan Chicken Stew image

This one pot dish not only saves on washing up, but all the lovely flavors and aromas mingle together.

Provided by English_Rose

Categories Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil
4 chicken thighs
2 chicken breasts, cut in half
2 red onions, sliced
1 large red pepper, seeded and sliced
2 garlic cloves, minced
9 ounces chorizo sausage, diced
1 (14 ounce) can chopped tomatoes
1 cup chicken broth
2/3 cup dry white wine
1 teaspoon smoked paprika
1 pinch saffron (optional)
2 ounces raisins (optional)
2 slices orange zest
1 sprig fresh thyme
20 mixed olives
1 (1 lb) can garbanzo beans, drained and rinsed
2 tablespoons fresh parsley, chopped
salt and pepper

Steps:

Heat 1 tbs of the oil in a large frying pan. Add the chicken and brown really well all over. Transfer to a casserole dish.
Use the remaining oil to cook the onions in the frying pan until they turned golden at the edges. Add the pepper and garlic and cook for a further minute.
Remove from the pan with a slotted spoon and add to the chicken in the casserole dish. Brown the chorizo in the frying pan and also add this to the chicken.
Preheat the oven to 325°F.
Pour the tomatoes, broth and wine over the chicken, add the smoked paprika and saffron (if using). Add the raisins (if using), orange zest and thyme, season and mix well,.
Add the olives and garbanzo beans, bring to the boil, then cover and cook on the middle shelf of the oven for about 40 minutes.
Scatter with the parsley and serve with rice.

CATALAN CHICKEN STEW

CATALAN CHICKEN STEW image

Categories Soup/Stew Chicken

Yield 4

Number Of Ingredients 35

Ingredients

Picada:
1/4 cup dry unsalted Marcona almonds or blanched almonds
2 tablespoons EVOO
2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
2 cloves garlic, grated or finely chopped
Stew:
3 tablespoons EVOO
2 to 3 tablespoons chopped fresh thyme
2 rounded tablespoons paprika
2 to 3 stalks celery with leafy tops, peeled and chopped
2 bay leaves
2 medium carrots, chopped
2 medium onions, chopped
1 red bell pepper, chopped
1 Fresno or other red chile pepper, finely chopped
Pinch saffron threads
Kosher salt and freshly ground pepper
One 32-ounce can whole peeled tomatoes
4 cups chicken stock
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup Spanish green olives, coarsely chopped
Bread, for serving
Poached Chicken Breasts:
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove f

Tips:

Use high quality ingredients: This will make a big difference in the flavor of your stew. Look for free-range chicken, fresh vegetables, and a good quality Spanish paprika.
Don't overcrowd the pot: If you put too much chicken or vegetables in the pot, they won't cook evenly. Brown the chicken in batches if necessary.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the stew from burning.
Cook the stew low and slow: This will allow the flavors to develop and meld together.
Season the stew to taste: Add salt, pepper, and other spices to taste. You can also adjust the heat level by adding more or less pimentón.

Conclusion:

Catalan chicken stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is a great option for beginner cooks. With a few simple tips, you can make a delicious Catalan chicken stew that your family and friends will love.

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