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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Spanish Chicken Stew

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium

Ingredients

1-1/4 cups cilantro, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup onion, chopped
1/4 cup water
2 large garlic cloves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon hot sauce
1 free range chicken, cut into 8 pieces
2 Tablespoons olive oil
2 Yukon potatoes, peeled & cut into 1 inch pieces
2-1/2 cups Chicken Stock
1 cup dry white wine
1 cup long grain white rice
Hot sauce to taste
Salt and freshly ground black pepper
Fresh cilantro for garnish (optional)

Directions

Place the cilantro, bell pepper, onion, 1/4 cup water, garlic, 2 teaspoons salt, and 1/2 teaspoon hot sauce in the bowl of a food processor. Process until smooth.

Place the chicken in a large zip lock bag. Add the cilantro mixture to the bag, seal and turn to coat. Marinate in the refrigerator for at least 1 hour.

Remove the chicken from the marinade and reserve the marinade. Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the chicken, browning in batches (without overcrowding), until the chicken pieces are golden on all sides, about 5 minutes per batch. Transfer browned chicken to a plate.

Pour off all but 2 tablespoons of fat from the pan. Add the reserved marinade and cook over medium heat, scraping up the browned bits on the bottom of the pan. Add the chicken stock, wine, potatoes and rice and simmer, covered for about 5 minutes. Add the chicken, along with any accumulated juices on the plate, and simmer, covered, until the chicken is cooked through and the rice and potatoes are tender, about 25-30 minutes. Remove from the ehat and let stand, covered for 5 minutes. Adjust seasonings to taste with salt, freshly ground black pepper, and hot sauce. Garnish with fresh cilantro, if desired.

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