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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"A little bad taste is like a splash of paprika. We all need a splash of bad taste. It's hearty, it's healthy, it's physical."
-Diana Vreeland, Fashion editor

The refrigerator light goes on...

The warmth of saffron and paprika together is really magical. The savory, aromatic flavor of the saffron with the spicy, smokiness of the paprika are perfect with the chicken and lentils. This recipe takes about 15 minutes to prep and get into the oven and the wait for the stew to be done is oh, so worth it.

Canned Tomatoes

I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc

 

Basque Chicken Stew



Servings = 4 | Serving size =about 2 1/2 cups

Cooking Time = 120 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

Makes great leftovers. Keeps well for 2-3 days.

1/4 tsp saffron threads
1/2 cup boiling water
2 tsp olive oil
2 cloves garlic (sliced)
1 large onion (sliced into half moons)
1 lb boneless skinless chicken thighs (cubed)
2 tsp paprika
1/2 tsp salt
fresh ground black pepper (to taste)
1 15 ounce can no salt added diced tomatoes
4 cups water
1 cup lentils
1 medium green bell pepper (julienned)
1 medium yellow bell pepper (julienned)

Place the saffron in a small cup. Pour the boiling water over the threads and let stand for at least 20 minutes.

Preheat the oven to 325F.

Place the olive oil in a large ovenproof pot (Dutch oven is best) over medium heat. Add the garlic and cook for about 2 minutes stirring frequently.

Add the onions and cook for about 5 minutes stirring frequently until they are slightly soft.

Add the chicken and cook stirring frequently for 3 minutes until lightly browned.

Add the paprika, salt, pepper, tomatoes, water, lentils and peppers. Stir well.

Add the saffron water with the saffron threads and stir.

Cover and place in the oven. Cook for about 90 minutes to 2 hours. Stir about every 20 minutes.

Serve.

Nutrition Facts

Serving size = about 2 1/2 cups

Servings = 4

.

Amount Per Serving

Calories 420 Calories from Fat 64
  % Daily Value
Total Fat 8g 13%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 96mg 32%
Sodium 410mg 17%
Total Carbohydrates 53g 18%
    Dietary Fiber 17g 68%
    Sugars 9g  
Protein 39g  
Vitamin A 18% Vitamin C 211%
Calcium 12% Iron 40%
Vitamin K 17 mcg Potassium 1305 mg
Magnesium 123 mg