Spanish Chicken

    1 hour 50 mins

    I've added kabuli chane to my version of this thick, spicy, warming Spanish stew for the coldest of winter evenings. Serve with bread, rice or couscous.

    60 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 3 tablespoons olive oil, divided
    • 3 red onions, coarsely chopped
    • 4 skinless, boneless chicken breast fillets - pounded thin
    • 3 cloves garlic, coarsely chopped
    • 8 tablespoons plain flour
    • 400g chopped tomatoes, or 2 tins peeled tomatoes
    • 6 rashers streaky bacon, chopped
    • 400g kabuli chane, soaked overnight and boiled or use tinned
    • 2 onions, chopped
    • 475ml water
    • 4 cloves garlic, minced
    • 2 teaspoons degi mirch
    • 6 dates, stones removed and chopped
    • 1 teaspoon crushed chilli flakes
    • 475ml chicken stock
    • Salt and pepper to taste
    • 1 dessertspoon chilli powder
    • 2 carrots, cut into chunks
    • 1 teaspoon garlic granules, or minced fresh garlic
    • 1 potato, cubed
    • salt and pepper to taste
    • 4 chicken thighs
    • dried thyme to taste
    • 115g sausage, (prefer Spanish chorizo sausage), casing removed and thickly sliced

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat olive oil in a large pan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.
    2. Heat 1/3 of the the olive oil in a frying pan over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the pan about 2 minutes on each side.
    3. Pour in tomatoes, kabuli chole and water; season with degi mirch, chilli flakes, salt, and pepper.
    4. Set aside chicken, and heat remaining olive oil in the frying pan. Mix in bacon, onions and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock and bring to the boil. Reduce heat to low and simmer 10 minutes.
    5. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
    6. Return chicken to frying pan. Season with chilli powder, garlic, salt, pepper and thyme. Cover and continue cooking 15 minutes over low heat, or until chicken juices run clear.
    7. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes. Now, you can either cook it in a pot till all the meats are cooked through or you can bake it.
    8. Directions for baking: Preheat oven to 200 degrees C.
    9. Remove chicken from the stew and set aside. Stir in the sausage slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
    10. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (63)


    This stew was so good; however I think that if it was served with rice it would taste even better. If you don't like spicy food, then you may want to cut back on the red pepper flakes.  -  13 Apr 2007  (Review from Allrecipes US | Canada)


    Spicy!!! Like the chickpeas - very Spanish.  -  13 Apr 2007  (Review from Allrecipes US | Canada)


    What a treat.. Im a new cook but knew enough to use Chicken Broth instead of water. I also added Cayenne Pepper along with the Flakes and used Polish Kielbasa instead of the sausage in the recipe. This is an amazing dish full of flavor (dont know how other reviewers didnt get the kick.. maybe it was my Cayenne pepper addition) For me it was spicy and the vegetables were nice and firm and not soggy. Cant wait for the leftovers!  -  04 Jan 2009  (Review from Allrecipes US | Canada)