Basque Chicken Stew
Servings
4Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes great leftovers. Keeps well for 2-3 days.
Ingredients
| 1/4 tsp. Saffron |
| 1/2 cup Water (boiling) |
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (sliced) |
| 1 large White onions (sliced into half moons) |
| 16 ounces Boneless, skinless chicken thighs (cubed) |
| 2 tsp. Paprika |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 1 15 ounce can No salt added canned diced tomatoes |
| 4 cup Water |
| 1 cup Green Lentils |
| 1 Medium Green bell peppers (julienned) |
| 1 medium Yellow bell peppers (julienned) |
Instructions
Preheat the oven to 325°F.
Place the olive oil in a large ovenproof pot (Dutch oven is best) over medium heat. Add the garlic and cook for about 2 minutes stirring frequently.
Add the onions and cook for about 5 minutes stirring frequently until they are slightly soft.
Add the chicken and cook stirring frequently for 3 minutes until lightly browned.
Add the paprika, salt, pepper, tomatoes, water, lentils and peppers. Stir well.
Add the saffron water with the saffron threads and stir.
Cover and place in the oven. Cook for about 90 minutes to 2 hours. Stir about every 20 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The warmth of saffron and paprika together is really magical. The savory, aromatic flavor of the saffron with the spicy, smokiness of the paprika are perfect with the chicken and lentils. This recipe takes about 15 minutes to prep and get into the oven and the wait for the stew to be done is oh, so worth it.