A simple spoon stew, with the carrot adding that sweet touch that balances the whole dish, one of those you can make without much thought and that never fails.
Coupage Natural brings the complexity needed for a stew with as many different ingredients as this one, bringing together the flavours of the chicken and the vegetables.
Chicken with Carrots
Chicken with Carrots is one of those spoon stews you can make without much thought but that always hits the spot. Cooked with a touch of beer and saffron, and with the complexity of Coupage Natural in the sofrito, it makes a comforting dish for any day of the week.
Servings 4 people
Ingredients
- 1 kg Chicken
- 4 Carrots
- 1 Onion
- ½ Red pepper
- 4 cloves Garlic
- 1 Gluten-free beer
- 4 tablespoons Coupage Natural EVOO
- Saffron To taste
- 1 leaf Bay leaf
- Salt To taste
Instructions
- Prepare the chicken and vegetables.Cut the chicken into large pieces. Chop the onion, garlic, pepper and carrot.
- Sauté the base.Heat the EVOO in a pot over medium heat. Add the onion, pepper and garlic, and sauté for 2-3 minutes.
- Add the carrot.Stir in the carrot and cook for 2-3 minutes.
- Cook the stew.Add the chicken, salt, saffron and beer. Leave over medium heat for 20-25 minutes.
Lightly toast the saffron in the pan (a few seconds, without burning it) before adding it to intensify its aroma.
Notes
- We chose Coupage Natural, a complex EVOO, almost a symphony: its natural blend of Picual, Picudo and Hojiblanca gives it its aromas and nuances, ideal for enhancing the diversity of flavours in this dish, with so many different ingredients.
- This stew calls for bread to dip in the sauce.
- You can replace the chicken with chopped rabbit for a different variation.
- If you don’t have saffron, a little turmeric gives a similar colour, although it changes the final aroma.
