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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.
Course Main Course
Cuisine Mediterranean
Keyword Chicken, Coupage Natural, EVOO Recipes, Lunches, Quick, Stews
Total Time 35 minutes
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.
    • Lightly toast the saffron in the pan (a few seconds, without burning it) before adding it to intensify its aroma.
  • Cook the stew.
    Add the chicken, salt, saffron and beer. Leave over medium heat for 20-25 minutes.

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.