Estofado de pollo español fácil

Ingredientes

• 1 tablespoon olive oil
• 1 large onion (sliced)
• 1 red (bell) pepper (sliced)
• 1 green (bell) pepper (sliced)
• 3 cloves garlic (crushed or grated)
• 1/2 teaspoon chilli flakes ((or to taste))
• 3 teaspoons smoked paprika
• 8 chicken thigh fillets ((no bones or skin))
• 400 g tin chopped tomatoes
• 200 ml chicken stock ((from a cube is fine – I use 1 Kallo organic chicken stock cube))
• 2 dried bay leaves ((optional))
• 4 sprigs fresh thyme ((optional))
• Salt and black pepper to taste
• 20 black olives
• 400 g tin cannellini beans (drained (or chick peas or butter beans))
• 2 teaspoons chopped fresh parsley ((optional))
• Rice, mashed potatoes or crusty bread

Preparación

1. 1

   Place the onions, peppers and olive oil in a wide pan (must have a lid – a large lidded frying pan, sauté pan or wide cast iron pot would be perfect). Cover with the lid and cook over a medium heat for 3 minutes until the onions and peppers have softened, stirring occasionally.

2. 2

   Turn down the heat and add the garlic, chilli and paprika. Gently fry for 1 more minute with the lid off, stirring occasionally.

3. 3

   Add the chicken thighs, tomatoes, chicken stock, bay leaves, thyme, salt and pepper. Turn the heat right up and bring to the boil.

4. 4

   Turn the heat back down low, cover with the lid and simmer for 10 minutes.

5. 5

   After the 10 minutes is up, remove the lid and add the black olives and cannellini beans. Simmer with the lid off for a further 10 minutes, stirring occasionally to ensure the stew doesn’t stick. If it starts to stick add a splash more water.

6. 6

   Serve the stew scattered with chopped fresh parsley and with either rice, mashed potatoes or crusty bread.