Ingredients
IngredientsPICADA:- 1/4 cup dry unsalted Marcona almonds or blanched almonds
- 2 tablespoons EVOO
- 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
- 1/3 cup fresh flat-leaf parsley leaves
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, grated or finely chopped
- 3 tablespoons EVOO
- 2 to 3 tablespoons chopped fresh thyme
- 2 rounded tablespoons paprika
- 2 to 3 stalks celery with leafy tops, peeled and chopped
- 2 bay leaves
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 1 Fresno or other red chile pepper, finely chopped
- Pinch saffron threads
- Kosher salt and freshly ground pepper
- One 32-ounce can whole peeled tomatoes
- 4 cups chicken stock
- 3 to 4 cups shredded Poached Chicken Breasts, recipe follows
- 1 cup Spanish green olives, coarsely chopped
- Bread, for serving
- 4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
- 1 tablespoon whole black peppercorns
- 8 cloves garlic, smashed
- 4 large bay leaves
- 4 carrots, coarsely chopped
- 4 stalks celery, coarsely chopped
- 2 lemons, sliced
- 2 onions, quartered
- Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
- Kosher salt
Description
Cooking Channel Serves Up This Catalan Chicken Stew Recipe Recipe From .Rachael Ray Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
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