Sorry for the delay guys…here,s the recipe some of you wanted for the andalusian stew.
1 kilo chicken breasts,thighs or leg portions–3 large potatoes–0.5 kilo broad beans—3 medium to large size onions—1.5 litres chicken stock—3 teaspoons cumin powder—2 teaspoons turmeric powder—teaspoon of crushed black pepper–4 or 5 cloves garlic crushed…
method…if you are useing chicken breasts flash fry the cubed breast in olive oil with crushed garlic,crushed pepper,cummin seeds just enough to seal the edges of the meat…then put the stock into a large pan and warm gently…add the chicken,cubed potatoes,broad beans,chopped onion,turmeric powder…gently bring to boil,then put on very low heat and let it simmer for approx 2hrs with lid on your pot(stir very gently after an hour)
For those of you useing thighs or leg portions just add the cummin powder,crushed pepper corn and crushed garlic to the stock as you warmed it…EXTRA OPTIONS…according to your tastes…you can add fresh leeks cut into bits,or white cabbage shredded into large bits and added after an hour simmering…also you can spice it up with 2 or 3 fresh hot chilli peppers including the seeds or powder…the secret of this stew is the very slow simmering and don,t keep pulling the lid of the pan every 2 mins…
This is a general recipe used here in almeria,granada provinces,add more water if you need or want it nore like a soup…don,t use extra salt as the stock normally is salty enough unless you chew tabacco and you dont have taste buds left on your tongue…ready made liquid stock from the supermarket is generally the best unless you still live in the wild west with your own supply of chicken bones…
