Portuguese Chicken Stew
Prep Time
Serves
Cooking Mode
8 slices bacon, chopped
1 onion, sliced
1 tbsp smoked paprika
1½ pounds boneless skinless chicken thighs, cut into 11/2-inch pieces
2 tbsp Compliments Unbleached Flour
1 can Fire Roasted Diced Tomatoes
1 cup Compliments Chicken Broth
2 cloves garlic, minced or pressed minced Italian parsley (optional)
Hot, cooked Sensations Broad Egg Noodles
8 slices bacon, chopped
1 onion, sliced
1 tbsp smoked paprika
1½ pounds boneless skinless chicken thighs, cut into 11/2-inch pieces
2 tbsp Compliments Unbleached Flour
1 can Fire Roasted Diced Tomatoes
1 cup Compliments Chicken Broth
2 cloves garlic, minced or pressed minced Italian parsley (optional)
Hot, cooked Sensations Broad Egg Noodles
Directions
1In a 12-inch nonstick frying pan, combine bacon, onion, and paprika over medium high heat.
2Stir often until onion is soft and bacon sizzles, 7-8 minutes.
3Add chicken and stir often until chicken is partially browned but still pink in center, 4-5 minutes.
4Sprinkle flour over chicken and onions. Stir over the heat for 1 minute.
5To pan, add tomatoes and their juice, broth, and garlic.
6Bring to a simmer, then coverand simmer until chicken is no longer pink in center (cut to test) and juices have thickened somewhat, about 4 minutes.
7Transfer stew to a serving dish and sprinkle with parsley if desired.
8Serve immediately with hot, cooked noodles.
Tips
1
Spanish Gold: Smoked paprika is a fixture in many traditional dishes in Spain. It has a rich, complex flavour that lends delicious depth stews and sauces. Use it in any recipe that calls for regular paprika and taste the difference!
Disclaimer
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Personal Note
Personal Note