Catalan Chicken Stew Recipe

Name: Catalan Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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

1096

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 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), and more.

Yes, Catalan Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catalan Chicken Stew

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