Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can diced tomatoes (14.5 oz)
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the olive oil in the Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
4. Add the carrots, potatoes, and bell peppers to the pot and cook for 5 minutes.
5. Add the green beans, diced tomatoes, chicken broth, smoked paprika, thyme, salt, and pepper to the pot. Stir to combine.
6. Add the chicken back to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 22g
Protein: 22g
Sodium: 600mg
Fiber: 5g
Sugar: 7g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or bone-in chicken pieces.
- Green beans can be substituted with peas or corn.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chorizo or bacon for extra flavor.
- Use different vegetables such as zucchini, squash, or mushrooms.
- Add chickpeas or white beans for extra protein.
Tips and tricks:
- Brown the chicken before adding it to the pot for extra flavor.
- Cut the vegetables into similar-sized pieces for even cooking.
- Add more chicken broth if the stew becomes too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with crusty bread on the side.
Garnishes:
Sprinkle with fresh parsley or cilantro.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Crusty bread
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water.
- If the chicken is tough, simmer for a longer period of time until tender.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ollada de Pollo is a traditional Spanish dish that originated in the Valencia region. It is a hearty stew made with chicken and vegetables.
Flavor profiles:
Savory, smoky, and slightly sweet.
Serving suggestions:
Serve hot with crusty bread or over rice.
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Region: Peruvian