Name: Stewed free-range chicken, grandma's recipe
Total time: 28 min
Yield: 4
Cuisine: española
Ingredients: 1 free-range chicken (approximately 1.5 kg); 1 large onion; 2 garlic cloves; 2 carrots; 2 sticks of celery; 1 red pepper; 1 green pepper; 1 can of peeled tomatoes (400 g); 1 cup chicken broth; 1 bay leaf; 1 teaspoon paprika; 1 teaspoon ground cumin; Chopped fresh parsley to garnish; 2 tablespoons olive oil; Pepper; Salt

This is a classic recipe of a lifetime: the chicken stew. Field ingredients such as carrots, peppers, tomato or onion are used. With all this a stew is made and cooked together with the chicken

Free-range chicken, known for its richer flavor and juicy texture, is combined with a variety of ingredients and spices to create a delicious stew packed with flavor.

This dish is a traditional family recipe that was cooked for many people on Sundays, when families gathered to enjoy a good time together.

How to make stewed free-range chicken

The first step is to cut all the vegetables. Peel and chop the onion finely. We do the same with the 2 cloves of garlic.
Peel the carrot and cut it into medium-thick slices. We also cut the 2 branches of celery.
We wash the peppers, open them, remove some of the seeds inside and cut them into strips.
Finally we also cut the chicken if we have not bought it already cut into pieces.
In a large saucepan, heat the olive oil over medium-high heat. Add the chicken pieces and brown them on all sides until they are well sealed. We remove the chicken from the casserole and reserve.
In the same saucepan, add the chopped onion and garlic. Cook until tender and lightly golden.
Add the carrots, celery, red pepper and green pepper to the casserole. Cook for a few minutes until the vegetables are slightly soft.
We add the peeled tomatoes to the casserole, breaking them up with our hands or with the help of a wooden spoon. We also add the chicken broth, bay leaf, paprika and ground cumin. Season with salt and pepper to taste and stir well to combine all the ingredients.
Return the chicken to the pot, making sure to partially submerge it in the liquid. Bring to a boil, then reduce the heat to low and cover the pot. Cook for approximately 1 hour, or until the chicken is tender and falls easily from the bone.
Once cooked, remove the chicken from the casserole and shred it into smaller pieces. We also remove the bay leaf.
If we want a thicker sauce, we can puree part of the vegetables and sauce in the casserole with a hand blender or in a food processor. Then, we add the shredded chicken back to the casserole.
We rectify if necessary and cook over low heat for another 10-15 minutes so that the flavors mix.
We serve the stewed free-range chicken in deep plates, sprinkling chopped fresh parsley on top as decoration. We accompany with white rice or baked potatoes to enjoy a complete meal.

Final Thoughts for Grandma's Free-Range Chicken Dish

To give the chicken an extra touch of flavor, we can previously marinate it with a mixture of lemon, olive oil, garlic and spices for a few hours before starting preparation.

If you prefer a thicker sauce without using a blender, you can mix a tablespoon of cornstarch with cold water and add it to the casserole during the last minutes of cooking. This will help thicken the sauce.

If you have time, let the stew sit overnight before serving. The flavors will meld even more, and the dish will gain in depth and complexity.