Marinated Chicken and Pork Stew
This hearty Marinated Chicken and Pork Stew is a comforting dish combining tender chicken and pork, marinated in a blend of aromatic spices and herbs. Slow-cooked with vegetables, it’s a flavorful, warming meal perfect for an autumn feast.
Equipment
- Dutch oven or large pot, Knife, Cutting Board, Measuring Cups, Measuring Spoons, Spoon, Plastic Wrap
Ingrediënten
- 1 lb chicken thighs boneless and skinless, cut into chunks
- 1 lb pork shoulder cut into chunks
- 1 onion diced
- 2 carrots peeled and sliced
- 2 potatoes peeled and cubed
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- ¼ cup white wine
- 3 cups chicken broth
- Salt and pepper to taste
Instructies
- In a large bowl, combine olive oil, garlic, cumin, paprika, thyme, rosemary, salt, and pepper.
- Add the chicken and pork chunks, tossing to coat.
- Cover and refrigerate for 2 hours to marinate.
- Heat a Dutch oven over medium-high heat.
- Brown the marinated chicken and pork in batches for 5-7 minutes.
- Remove and set aside.
- In the same Dutch oven, add the diced onion and carrots.
- Sauté until softened, about 5 minutes.
- Add the potatoes, diced tomatoes, white wine, and chicken broth.
- Stir to combine.
- Return the browned chicken and pork to the pot.
- Bring to a simmer, cover, and cook for 1 to 1.
- 5 hours, until the meat is tender and the flavors are well combined.
- Adjust seasoning with salt and pepper to taste before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of crusty bread to soak up the flavorful stew broth.
Wine Advice:
A medium-bodied red wine, such as Tempranillo or Garnacha, pairs wonderfully with the rich, savory flavors of the stew.
Nutritional Information
Calories: 390 kcal | Carbohydrates: 28 g | Protein: 40 g | Fat: 15 g | Fiber: 5 g | Sugar: 7 g | Salt: 1.2 g
