A delicious Spanish influenced stew. Very easy to make.
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3 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
6 boneless chicken thighs
1 teaspoon paprika
1 teaspoon cumin
120ml (4 fl oz) sherry
250ml (8 fl oz) water
30 saffron threads infused with 2 tablespoons boiling water
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped fresh parsley
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Method Prep:10min › Cook:45min › Ready in:55min
Fry the onions in a shallow casserole (with a lid) for about 5 minutes until golden
Add the garlic and fry for 1 minute, add the chicken and fry until brown, 3 to 4 minutes.
Season with paprika and cumin and stir in. Turn up the heat and pour in the sherry. Cook until the alcohol evaporates then stir in the water, saffron and bay leaf. Bring to a boil, then reduce the heat to very low, put on the lid and simmer gently for about 30 minutes, stirring occasionally.
Take off the lid and simmer the sauce until thickened, about 15 minutes. Turn off the heat and season with salt, pepper and parsley.