I think this stew was aiming for Spanish flair. I think it fell short. But my family liked it, so maybe it was just me.
I think part of my problem is that I don’t care for olives. I also don’t care for peas. So this recipe was already not that appealing to me.
I also don’t quite understand why the recipe called for the chicken to have bones. It’s a stew, shouldn’t the bones have been removed.
I found it quite annoying really to have the boned chicken when trying to eat the dish.
The flavor of the dish was very salty and quite briny. The tomatoes added an acidity that was a little too much for me.
As I said, my family liked the dish. I did not. The chicken absorbed a little too much of th eolive flavor for me.
STEWED CHICKEN A L’ESPAGNOL
5 Pound Chicken
Salt and Pepper To Taste
Flour
2 Medium Onions, Sliced
1 Cup Green Olives, Chopped Fine
1 Green Pepper, Chopped Fine
2 Cups Chopped Tomatoes
1 Teaspoon Sugar
2 Cups Peas
1 Cup Sliced Mushrooms
2 Teaspoons Salt
2 Tablespoons Flour
Clean chicken and cut into serving portions. Season well with salt and pepper and dredge in flour. Brown chicken in fat, remove and cook onions, olives, green pepper, tomatoes and sugar in fat for 10 minutes. Add chicken and sufficient water to cover. Simmer, closely covered, for 1 1/2 hours or until chicken is tender. Add peas, mushrooms and salt. Mix flour until smooth with a little cold water and stir gradually into hot stew. Cover and cook for 20 minutes.
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