F.I.S.T. Spanish Chicken Stew
Servings: 8
Total Time: 1 1/2 hrs
Ingredients:
8 Chicken Thighs
1/4 Cup Xtra Virgin Olive Oil
4 Red Onions (Cut into 1 inch pieces)
6 Cloves of coarsely Chopped Garlic
2 (28oz) Cans of Italian Stewed Tomatoes
3 Carrots(cut into chunks)
2 (15oz) Cans of Pinto Beans
4 Cups of Water
1 1/2 Tbsp of Paprika
2 Tsp of Crushed Red Pepper Flakes
4 Potatoes(cut into 1 inch chunks)
Directions:
Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, pinto beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in the carrots & potatoes, then place chicken thighs, breast side up on top of the vegetables.
Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken from the stew and set aside, then pour the stew into a glass baking dish. Place the chicken thighs on top, breast-side up.
Bake in preheated oven until the stew has thickened and the chicken is flaky, about 15 minutes.
Pour over rice and serve cooked rice if desired which is very common in Spanish culture.
Nutritional Info: (Without rice)
Per Serving
Calories: 364
Protein: 28g
Carbs: 45g
Total Fat: 8g
Sodium: 400mg
Cholesterol: 73mg
Fiber: 9g
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Servings: 8
Total Time: 1 1/2 hrs
Ingredients:
8 Chicken Thighs
1/4 Cup Xtra Virgin Olive Oil
4 Red Onions (Cut into 1 inch pieces)
6 Cloves of coarsely Chopped Garlic
2 (28oz) Cans of Italian Stewed Tomatoes
3 Carrots(cut into chunks)
2 (15oz) Cans of Pinto Beans
4 Cups of Water
1 1/2 Tbsp of Paprika
2 Tsp of Crushed Red Pepper Flakes
4 Potatoes(cut into 1 inch chunks)
Directions:
Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, pinto beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in the carrots & potatoes, then place chicken thighs, breast side up on top of the vegetables.
Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken from the stew and set aside, then pour the stew into a glass baking dish. Place the chicken thighs on top, breast-side up.
Bake in preheated oven until the stew has thickened and the chicken is flaky, about 15 minutes.
Pour over rice and serve cooked rice if desired which is very common in Spanish culture.
Nutritional Info: (Without rice)
Per Serving
Calories: 364
Protein: 28g
Carbs: 45g
Total Fat: 8g
Sodium: 400mg
Cholesterol: 73mg
Fiber: 9g
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