Best 7 Spanish Chicken Stew With Manchego Polenta Recipes
Embark on a culinary journey to the heart of Spain with this delectable Spanish chicken stew paired with creamy Manchego polenta. This traditional dish, known as "Estofado de Pollo con Polenta de Manchego," is a symphony of flavors that will tantalize your taste buds. The tender chicken, slow-cooked in a rich tomato-based sauce infused with aromatic spices, is the star of the show. Accompanying this savory stew is a creamy polenta made with Manchego cheese, adding a nutty and tangy twist to the dish. Together, these components create a harmonious balance of textures and flavors that will leave you craving more.
In this article, we present two variations of this classic recipe: a traditional version that stays true to its Spanish roots and a modern interpretation that incorporates a few contemporary twists. The traditional recipe takes you on a culinary adventure through the vibrant streets of Spain, while the modern version adds a touch of innovation to create a dish that is both familiar and exciting. Both recipes are easy to follow, ensuring that even novice cooks can recreate this flavorful dish in their own kitchens.
So, gather your ingredients, put on your aprons, and let's embark on a culinary journey to Spain with this irresistible Spanish chicken stew and creamy Manchego polenta.
SPANISH CHICKEN STEW
Spanish Chicken Stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
- Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
- Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
- Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
- Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.
Nutrition Facts : ServingSize 1 (of 4); about 1 3/4 cups without rice, Calories 479 kcal, Carbohydrate 42 g, Protein 41 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 162 mg, Fiber 9 g, Sugar 15 g
QUICK COOKING CHEESY POLENTA
Provided by Rachael Ray : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.
BBQ SPICED CHICKEN, SALSA SALAD AND PUMPKIN-CHIPOTLE POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat grill pan over medium-high heat.
- Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
- Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
- Place chicken on grill and cook 6 to 7 minutes on each side.
- Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
- Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
- Serve polenta with chicken and salsa salad.
WILD MUSHROOM FRICASSEE OVER POLENTA
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 cups chicken broth to a boil in a covered pot. While the broth is coming to a boil, start fricassee. Heat a large nonstick skillet over medium high heat. Add oil and butter. When butter melts into oil, add mushrooms and season with salt and pepper, to taste. Cook, stirring frequently, 10 minutes or until mushrooms are all dark and tender. Add vinegar to the pan and stir to coat. The vinegar will cook away in about 1 minute. Add stock to the pan and scallions. Toss to combine.
- Stir quick cooking polenta into boiling chicken stock until it masses. Stir in butter and cheese and season with salt and pepper, to your taste.
- Serve polenta topped with mushroom fricassee along side sage veal chops or other entree selection.
SPANISH CHICKEN STEW
A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
- Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.
Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium
CHICKEN STEW W/POLENTA
Make and share this Chicken Stew W/Polenta recipe from Food.com.
Provided by katie in the UP
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, add olive oil, sliced chicken breast and garlic.
- Saute until almost cooked through.
- Add tomato paste and saute an additional 3 minutes.
- Add the rest of the ingredients (except cooked polenta and parmesan cheese).
- Simmer 10 minutes.
- Place cooked hot polenta on a serving plate, top with stew and parmesan cheese.
- Serve with green salad and garlic bread!
Nutrition Facts : Calories 187.5, Fat 6.1, SaturatedFat 1.1, Cholesterol 43.9, Sodium 228.9, Carbohydrate 13.1, Fiber 5.7, Sugar 4, Protein 22.3
CREAMY POLENTA FOR MEDITERRANEAN CHICKEN STEW
Serve this creamy dish with our Mediterranean Chicken Stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 6
Steps:
- In a large saucepan, bring water, salt, and pepper to a boil over high heat.
- Whisking constantly, very gradually add cornmeal. Simmer over medium heat, whisking frequently, until thickened, 10 to 12 minutes.
- Remove from heat; stir in Parmesan cheese and butter until smooth.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and prevent any scrambling later on.
- Use a good quality olive oil: Olive oil is a key ingredient in Spanish cuisine, so it's important to use a good quality one. Look for an extra virgin olive oil that is made with fresh, ripe olives.
- Don't overcrowd the pan: When browning the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, such as carrots, celery, onion, and bell pepper. Feel free to add other vegetables that you like, such as potatoes, zucchini, or green beans.
- Simmer the stew low and slow: Once the stew is assembled, bring it to a boil, then reduce the heat to low and simmer for at least 1 hour. This will allow the flavors to meld and develop.
- Serve with crusty bread or polenta: This stew is traditionally served with crusty bread or polenta. The bread or polenta can be used to soak up the delicious sauce.
Conclusion:
This Spanish chicken stew with manchego polenta is a hearty and flavorful dish that is perfect for a cold winter night. The chicken is tender and juicy, the vegetables are cooked to perfection, and the sauce is rich and flavorful. The manchego polenta adds a creamy and cheesy texture that takes this dish to the next level. If you're looking for a new and exciting way to cook chicken, this recipe is definitely worth trying.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
