Ingredients
- Picada:
- 1/4 cup dry unsalted Marcona almonds or blanched almonds
- 2 tbsp extra-virgin olive oil
- 2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
- 1/3 cup fresh flat-leaf parsley leaves
- 1 tbsp fresh lemon juice
- 2 cloves garlic, grated or finely chopped
- Stew:
- 3 tbsp extra-virgin olive oil
- 2 to 3 tbsp chopped fresh thyme
- 2 rounded tbsp paprika
- 2 to 3 stalks celery with leafy tops, peeled and chopped
- 2 bay leaves
- 2 medium carrots, chopped
- 2 medium onions, chopped
- 1 red bell pepper, chopped
- 1 Fresno or other red chile pepper, finely chopped
- Pinch saffron threads
- Kosher salt and freshly ground pepper
- One 32-oz can whole peeled tomatoes
- 4 cups chicken stock
- 3 to 4 cups shredded Poached Chicken Breasts
- 1 cup Spanish green olives, coarsely chopped
- Bread, for serving
Preparation
Step 1
For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve.
For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes.
Ladle the stew into shallow bowls and serve with warm bread for mopping.