Spanish Chicken Stew - Pollo a la Secretaria
Spanish Chicken Stew - This stew is known as Pollo a la Secretaria, The Secretary's Chicken, a very easy and tasty stew, give it a go and enjoy a taste of Spain where ever you are.
According to popular history, a bank clerk/secretary and his friends intended to make rice with chicken and vegetables, but they forgot the rice. They finally made a chicken stew with vegetables, creating this dish hence the name.
Ingredients - Serves 4
1.5kg whole chicken cut into pieces
75g green beans or peas or a mixture
200g Serrano ham cut into small pieces
6 cloves of garlic whole
1 chicken liver, chopped
200 ml chicken stock
3 onions, sliced
Saffron, a few strands
200 ml white wine
3 tbsp olive oil
2 bay leaves
Fresh parsley
1/2 large green pepper, sliced
1/2 Large red pepper, sliced
1 large grated tomato or 400g crushed tomato
Spanish Chicken Stew
Method
Gently fry the whole peeled cloves of garlic with the chopped chicken liver for a couple of minutes, when cooked, blend with a few sprigs of fresh parsley and a tiny bit of water (1/2tbsp).
Using the same saucepan, brown the chicken pieces add more oil if needed, brown these quite well as it will add extra flavour to the stew.
Once fried, place to one side and in the same pan fry the sliced onions and peppers, when they begin to brown add the tomato and white wine.
Add the chicken pieces and the garlic/liver paste, bay leaves and a few strands of saffron. Mix well and then add the green beans and or peas, ham and chicken stock.
Simmer for about 25 minutes on a medium heat.
Add salt and pepper to taste.
Allow to rest for 5 minutes and serve with potatoes or the forgotten rice and fresh crusty bread.
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