easy stew recipes

Spanish Chicken Stew with Chorizo is an excellent addition to your dinner collection!  Complex flavors in every serving and everyone will be asking for seconds, so make sure you cook some extra!

Spanish Chicken Stew with Chorizo Recipe

chicken (500 to 750 grams), (chopped)

olive oil

garlic, (thinly sliced)

onion, (thinly sliced)

sweet smoked paprika

cumin

tomato paste

semi-dried Spanish chorizo, (chopped about 1/2-inch thick)

sherry

tomatoes

stock

thyme

red bell pepper, (chopped)

bay leaves, (dried)

green olives, (chopped)

salt and pepper, (to season)

Season your preferred chicken cuts with salt and ground black pepper, then heat olive oil on a deep pan with a lid or in a Dutch oven.

Once the oil is ready, place the seasoned chicken and brown them on all sides --- leave some space between each piece.

Set the chicken aside.

Using the same pan and oil, cook the chopped onion and garlic until they soften.

Add the tomato paste, cumin, and smoked paprika.

Mix and let cook for about 2 to 3 minutes --- lower the heat to avoid burning the spices.

Add the chopped Spanish chorizo and mix, letting some of the chorizo’s oil and flavor come out.

Place the browned chicken back in the pan and pour the sherry.

Let the alcohol evaporate, mixing and coating the chicken in the process.

Add the stock, crushed tomatoes, bay leaves, and thyme --- mix to combine.

Cover with a lid, bring to a quick boil, and add the chopped bell pepper.

Adjust the heat to medium-low and simmer for at least 30 minutes or until the chicken is cooked.

Add the olives, then taste and adjust the seasoning as preferred.

Place the lid back, remove the pan from the heat, and let it sit for a few minutes.

Transfer your Spanish chicken stew with chorizo into serving plates and enjoy!

A traditional Andalucian dish, Rabo de Toro (or Spanish Oxtail Stew) is pure comfort on a plate.  Thick, flavor-packed sauce with fall-of-the-bone meat --- experience a piece of South Spain in every serving!

Spanish Oxtail Stew (Rabo de Toro Recipe)

oxtail (1.5 kilos)

onion, (finely chopped)

carrot, (diced)

celery, (finelly chopped)

hot smoked paprika

Season the chunks of oxtail with salt and pepper.

Place a deep pot (or Dutch oven) over medium-high heat, then add and heat the olive oil.

Once the oil is ready, start frying the meat.(Note:  Do this in batches to not overcrowd the pan.)

Brown them on all sides, remove from the pan, then set them aside.

Using the same pan, saute the chopped onions.

Once the onions are slightly softer, add the carrots and celery.

Cook for 4 to 5 minutes, stirring frequently.

Add the tomato paste, sweet and hot smoked paprika; then cook for at least 2 minutes.

Add the pieces of browned oxtail back into the pot.

Pour the sherry.

Mix and let at least half of the sherry evaporate. (Note:  It generally takes six to seven minutes.) 

The remaining liquid should be noticeably thicker at this point.

Add the crushed tomatoes and stock.

Bring to a boil, then lower heat and simmer for 2.5 hours or until the meat becomes tender --- taste and adjust seasoning as desired.

Transfer your rabo de toro into plates and serve!

Last week had been quiet exciting! I shared few of my favorite breads, curries, and salad with you all! I am still enjoying a piece of <a href="https://www.chefdehome.com/recipes/455/homemade-hawaiian-sweet-dinner-rolls" target="_blank" title="Recipe link for Hawaiian Sweet Dinner Roll">Hawaiian Sweet Dinner Roll</a> while typing this post.&nbsp;This week, I want to dedicate to some warm and comforting stews, lite breads, plus a little bit of festivity which is MUST in fall season and approaching festivals! I am also excited to announce the first GIVEAWAY for this season this week. So keep an eye and don't forget to participate!&nbsp;<img alt="Lamb and Potato Stew. Nothing says comfort than a bowl of warm lamb and potatoes stew. #soups #stews" src="https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 800w,https://media.chefdehome.com/655/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 655w,https://media.chefdehome.com/492/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 492w,https://media.chefdehome.com/310/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 310w,https://media.chefdehome.com/100/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 100w,https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-14.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Here is week's first comforting Lamb and Potatoes Stew. This is one of my favorite stew early fall-winter season. Vishal loves anything but lamb and no-doubt potatoes are welcome anytime too.&nbsp;This stew is invention of my lazy cooking style.... no-no, don't get me wrong, I can cook for hours when it is for Vishal or a guest or family, I am just lazy for myself... If I have an option, I won't lift a hand to cook for myself. &nbsp;Last week, I had very less amount of lamb in fridge and had totally no clue... what to cook for dinner... and (as usual), I wanted to keep it simple. Even though I was not in mood to eat meat, I wanted to finish the lamb before we head for grocery over the weekend. Hence, I decided to kill-two-birds-with-one-stone. Even when I don't eat meat, I don't mind eating vegetables cooked in same pot with meat. I made this delicious one-pot lamb stew for Vishal, thereby finished lamb (mission 1 is DONE), and added sweet peppers to serve me - the lazy-diet-freak-myself (mission 2 is DONE). End result was a flavorful lamb stew with comforting slow-cooked, broth rich, and flavored &nbsp;potatoes, and broth-soaking sweet peppers with bite of brine-y olives here-and-there.In other words, it was a "lamb and potatoes stew" for Vishal (since he will not eat peppers/or any veggies I add to this stew. When there is meat, there should be no veggie-stuff for him.......), AND "potatoes and peppers stew" for me since I not wanted to cook for me separately.Recipe steps pictures show about 1/2 pound of lamb. I have upgraded the recipe ingredients to share 4 serving lamb stew with you. This stew recipe is very forgiving. Feel free to reduce amount of lamb, and/or increase veggies to fit your taste and style. If I had 1 lb lamb, I would have frozen 2 servings of stew to serve later. Spices and Yogurt marinated lamb, and olives define the flavor-profile of this Mediterranean-inspired stew. You can change meat or veggies per your choice, but, I highly recommend using marinade and olives for this stew.I made fresh Pita Bread to compliment &nbsp;Mediterranean flavors, will share recipe with you in a day or two. If you end up making lamb stew before I add recipe, feel free to bring store-bought pita bread or chose a bread from suggestions below.Happy Cooking!<img alt="Warm and Comforting, hearty Lamb and Potato Stew" src="https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 800w,https://media.chefdehome.com/655/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 655w,https://media.chefdehome.com/492/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 492w,https://media.chefdehome.com/310/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 310w,https://media.chefdehome.com/100/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 100w,https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-13.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw"><img alt="Warm and Comforting, hearty Lamb and Potato Stew" src="https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 800w,https://media.chefdehome.com/655/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 655w,https://media.chefdehome.com/492/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 492w,https://media.chefdehome.com/310/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 310w,https://media.chefdehome.com/100/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 100w,https://media.chefdehome.com/750/0/0/lamb-potato-stew/lamb-potato-stew-chefdehome-12.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Paleo Notes: Skip sugar and white wine for paleo version. And also marinate lamb in lemon juice instead of yogurt.

Lamb and Potatoes Stew

lbs Lamb, bone-less, cubed

tbsp Yogurt, preferred thick yogurt,

Salt

tsp Black Pepper

tbsp Oregano

tbsp Olive Oil

tsp Cumin Powder

lbs Potatoes, 2 medium potatoes, diced to 2 inch cubes

Cup Yellow Onion, thin chopped

tbsp Tomato Paste

Cup Tomatoes, grated 2 fresh roma tomatoes,

Bay Leaf

Sugar

Salt and Black Pepper, adjust per taste

Cup White Wine

tsp Red Pepper Powder, paprika

Cup Kalamata Olives, pitted

6-8 Sweet Peppers, seeds removed,

For Yogurt-Spice Marinade, mix all marinade ingredients in a bowl.

Add cubed lamb pieces and let lamb marinate for 30 minutes to 1 hour in refrigerator.

Stew - In a deep heavy bottom pan, heat 1 tbsp olive oil, add marinated lamb along with all marinade and stir-fry until lamb has started to get brown (4-5 minutes). Add diced onion and paprika, saute until onions are soft (3-4 minutes)

Now, add bay leaf, tomato paste, grated fresh tomato, and sugar, then saute until oil starts to separate 

 Raw tomatoes should be all cooked and one-tone with rest of ingredients. At this stage, add white wine and bring to boil, then simmer for 2-3 minutes so alcohol from wine has all evaporated.

 Add diced potatoes and 2 cups of water. Cover and simmer stew on low heat for 1 hour or until lamb and potatoes are tender. 

Now, add olives, sweet peppers, salt and black pepper as per taste and simmer for 10 more minutes. 

Discard the bay leaf. Serve hot with steamed rice or flat bread of your choice. Enjoy!

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