Catalan-style Spiced Chicken Stew

Ingredients

In this adaptation, the traditional Indonesian Sepen is transformed into a Catalan-style Spiced Chicken Stew. The original dish typically includes ingredients like turmeric, galangal, and lemongrass, which are commonly used in Indonesian cuisine. However, for the Catalan version, these ingredients are replaced with paprika, cumin, and saffron, which are more characteristic of Catalan cuisine. The use of white wine and chicken broth also adds a distinct flavor profile to the dish. We alse have the original recipe for Sepen, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• A pinch of saffron threads A pinch of saffron threads
• 250 ml (1 cup) white wine 250 ml (1 cup) white wine
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   Stir in the sliced bell peppers, diced tomatoes, paprika, cumin, and saffron. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Pour in the white wine and chicken broth, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for about 45 minutes to 1 hour, or until the chicken is tender and cooked through.
6. 6.
   Serve the Catalan-style Spiced Chicken Stew hot, garnished with fresh parsley. It pairs well with crusty bread or rice.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Catalan-style Spiced Chicken Stew in deep bowls, allowing the aromatic broth to surround the tender chicken pieces. Accompany it with a side of crusty bread or a bowl of steamed rice to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic ceramic bowls or on a large platter, allowing the vibrant colors of the stew to shine through.