Experience the heartwarming flavors of Spain right in your kitchen with Pollo al Escudella, a delightful chicken stew that is both comforting and delicious!

1

Start by heating the olive oil in a large pot over medium heat.

2

Add the chopped onion and bell peppers. Sauté for about 5 minutes until softened.

3

Next, add the minced garlic and cook for an additional 1 minute, stirring frequently.

4

Cut the chicken into bite-sized pieces and add it to the pot, cooking for about 5-7 minutes until slightly browned.

5

Stir in the chopped tomatoes, paprika, bay leaf, salt, and black pepper, mixing well to combine.

6

Pour in the chicken broth and bring the mixture to a boil.

7

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes to allow the flavors to meld.

8

Taste and adjust seasoning as needed, adding more salt or pepper if desired.

9

Remove the bay leaf before serving.

10

Serve hot and garnish with fresh parsley.

4

• Add chickpeas for extra protein and texture.
• Incorporate a splash of white wine for depth of flavor.
• Serve over rice or with crusty bread to soak up the delicious broth.

• Use bone-in chicken for a richer flavor.
• Let the stew sit for about 10 minutes after cooking; the flavors will intensify.
• Add a pinch of cayenne pepper for a subtle heat.

• fat: 15 grams
• protein: 30 grams
• calories: 350
• carbohydrates: 20 grams

This dish is rich in protein and provides a good balance of carbohydrates and healthy fats, making it a wholesome choice for a hearty meal.

• One Pot Spanish Chicken and Potatoes Recipe - Pinch of Yum
• Trip # 134 Costa Rica (Central/South America) Costa Rican Chicken ...
• 29 Traditional Dishes in Barcelona for Food Lovers - BarcaTrips