Add tomatoes with their puree, chicken broth, and carrots; heat to boiling on medium-high. Cover Dutch oven and place in oven. Bake stew 1 hour or until lamb is tender when pierced with tip of knife, stirring once halfway through cooking.
Spanish chicken stew. Written by The Good Housekeeping Cookery Team | 6 March 2013. If you aren’t keen on them, omit the olives from this smoky stew. Ingredients. 1tbsp olive oil. 500 (1lb 2oz) skinless and boneless chicken thigh fillets, cut into bite-size pieces.