Gaspachos-De-La-Mancha-Chicken-Hot-Pot

This rustic dish, despite its confusing name, is a rich and savory chicken hot pot rather than a cold gazpacho. It combines tender chicken pieces with spicy chorizo, salty jamon serrano, and earthy mushrooms in a deeply flavorful broth infused with saffron and thyme. The combination of meats and vegetables creates a complex, comforting meal perfect for cold evenings. The saffron adds a beautiful golden hue and distinct aroma, while the bell peppers and tomatoes provide a subtle sweetness that balances the cured meats. Serve it family-style with crusty bread to soak up the delicious broth.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 258.6

Description

This rustic dish, despite its confusing name, is a rich and savory chicken hot pot rather than a cold gazpacho. It combines tender chicken pieces with spicy chorizo, salty jamon serrano, and earthy mushrooms in a deeply flavorful broth infused with saffron and thyme. The combination of meats and vegetables creates a complex, comforting meal perfect for cold evenings. The saffron adds a beautiful golden hue and distinct aroma, while the bell peppers and tomatoes provide a subtle sweetness that balances the cured meats. Serve it family-style with crusty bread to soak up the delicious broth.

Ingredients

6 tablespoon Extra virgin olive oil plus
4 Tablespoons
1 Young Chicken (22 1/2

Directions

1
In a large casserole or Dutch oven, heat 6 tablespoons of olive oil over medium-high heat until smoking.
2
Cut the chicken into mouth-sized pieces, ensuring they remain on the bone, season with salt and pepper, and dredge lightly in flour.
3
Cook the chicken pieces in batches of 6 to 7 until golden brown, then remove to a plate and set aside.
4
Dredge the cubed bacon in flour and brown it in the same pan until crisp, then remove and set aside with the chicken.
5
Add the remaining olive oil to the pan along with the chorizo, jamon serrano, garlic, onion, and mushrooms.
6
Cook the mixture until the vegetables are soft and the meats are fragrant, about 8 to 9 minutes.
7
Add the chopped tomatoes, red and green bell peppers, thyme, saffron, and cloves, and cook for 5 minutes until the saffron begins to release its color.
8
Pour in the chicken stock and return the chicken pieces and bacon to the pot, stirring to combine.
9
Bring the stew to a boil, then reduce the heat to low, cover, and simmer gently for 1 hour.
10
Check the seasoning, adjusting salt and pepper if necessary, and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 258.6kcal

% Daily Value *
Total Fat 25.5g40%
Saturated Fat 4.0g20%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe title appears to be a mistranslation or mislabeling; "Gaspacho" usually refers to a cold soup, but the ingredients and method describe a hot chicken stew similar to a Spanish cocido or potaje.

If you cannot find jamon serrano, prosciutto di Parma is an excellent substitute.

Saffron is expensive but essential for the authentic flavor and color. Look for threads rather than powder for better potency.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken stew, chorizo, saffron, spanish cuisine, comfort food, one pot meal, jam&# 195;Â³n serrano, mushrooms, thyme, bell peppers, simmered chicken, hearty dinner, meat stew, garlic, chicken stock

Read it online: https://www.chefs-mate.com/recipe/gaspachos-de-la-mancha-chicken-hot-pot/