RECIPE #193, DAY #228
ORIGINAL RECIPE: “Spanish Chicken Stew” from 365 Slow Cooker Suppers by Stephanie O’Dea*
TIMING: 8 hours, but it’s a dump dinner
TOOLS: Slow cooker/crockpot
COOK TYPE: Slow cooker/crockpot
HEALTH: This is a nice, healthy dump dinner with a great combination of protein, veggies, and spices. You will need to add your grain or at least some potatoes to the stew.
EXPERIENCE: I am still learning what I consider to be acceptable in the crockpot. I had already decided that chicken (Especially dark meat) ended up with a too-bizarre texture, but I had also thought stews and soups would be the ideal crockpot meals. So I risked it with this chicken stew and it turned out I was right on both counts. Stews are a good meal for prep in the crockpot, but chicken ended up mooshy and grainy. Therefore, I would always make this with a tough, slow-and-low cut of beef, and I believe that beef stew meat would be about right.
There’s nothing jump-up-and-down about this stew, but it’ll do. And it will introduce just a little something different to the usual routine.
NOTES: I would try adding a couple of peeled and chopped potatoes (or a couple handful of new potatoes) to this stew.
- In your slow cooker, add 2 pounds beef stew meat, 1 sliced onion, 8 peeled garlic cloves, 15 oz dices tomatoes, 1 cup peas, 1 cup Spanish green olives, 1/2 cup white wine, 1 teaspoon paprika, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper. Stir together.
- Cook, covered, for 8 hours on low. Taste for salt and serve.
Serve with roasted new potatoes, rice, quinoa, or crusty bread.
*Recipe changed from the original.