Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine
- 1 cup chicken broth
- 1 can diced tomatoes, drained
- 1 can chickpeas, drained and rinsed
- 4 cups fresh spinach leaves
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large cazuela or oven-safe skillet with lid
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in the cazuela over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add chicken breasts to the cazuela and cook until browned on both sides, about 5 minutes per side.
4. Add smoked paprika, cumin, oregano, salt, and black pepper to the cazuela and stir to coat the chicken.
5. Pour white wine into the cazuela and let it simmer for 2-3 minutes.
6. Add chicken broth, diced tomatoes, and chickpeas to the cazuela and stir to combine.
7. Cover the cazuela with a lid and place it in the preheated oven. Bake for 30 minutes.
8. Remove the cazuela from the oven and stir in fresh spinach leaves. Return the cazuela to the oven and bake for another 10 minutes.
9. Remove the cazuela from the oven and sprinkle with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 4
Nutritional information:
- Calories: 390
- Fat: 11g
- Carbohydrates: 28g
- Protein: 42g
- Fiber: 8g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- White wine can be substituted with chicken broth or vegetable broth.
- Chickpeas can be substituted with white beans or black beans.
- Fresh spinach leaves can be substituted with kale or Swiss chard.
Variations:
- Add diced bell peppers or zucchini to the cazuela for extra vegetables.
- Use diced canned tomatoes with green chilies for a spicier version.
- Add a pinch of saffron to the cazuela for a more authentic Spanish flavor.
Tips and tricks:
- Make sure to brown the chicken breasts well before adding the spices to the cazuela for maximum flavor.
- If the cazuela is not oven-safe, transfer the chicken and sauce to a baking dish before baking in the oven.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
- Store leftover cazuela in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat cazuela in a microwave-safe dish in the microwave or in a covered saucepan on the stove over medium heat until heated through.
Presentation ideas:
- Serve the cazuela in the cazuela itself for a rustic presentation.
- Garnish with additional chopped parsley or a sprinkle of smoked paprika.
Pairings:
- Serve with a side of Spanish rice or quinoa.
- Pair with a crisp green salad dressed with a lemon vinaigrette.
Suggested side dishes:
- Spanish rice
- Quinoa
- Green salad with lemon vinaigrette
Troubleshooting advice:
- If the sauce is too thin, simmer the cazuela on the stove over medium heat until it thickens to your desired consistency.
- If the chicken is not cooked through after baking, return the cazuela to the oven and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover cazuela in the refrigerator within 2 hours of cooking.
Food history:
- Cazuela is a traditional Spanish clay pot used for cooking stews and casseroles.
Flavor profiles:
- Smoky, savory, and slightly spicy.
Serving suggestions:
- Serve hot with crusty bread and a side of Spanish rice or quinoa.
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Region: Spanish