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Spanish style chicken stew recipe

Spanish style chicken stew recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

A thick, spicy and warming stew for the coldest of winter evenings. Serve with bread, rice or couscous.

261 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 3 red onions, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 (400g) tins peeled plum tomatoes
  • 1 (400g) tin chickpeas
  • 475ml (16 fl oz) water
  • 2 teaspoons paprika
  • 1 teaspoon crushed chilli flakes
  • Salt and pepper to taste
  • 2 carrots, cut into chunks
  • 1 potato, cubed
  • 4 chicken thighs
  • 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent.
  2. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, salt, and pepper.
  3. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  4. Bring to a boil over high heat, then reduce heat to medium, cover and simmer until the chicken is tender, about 25 minutes.
  5. Preheat oven to 200 degrees C / gas mark 6.
  6. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
  7. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

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Reviews & ratingsAverage global rating:(64)

Reviews in English (63)

For those who found it watery try draining the tinned tomatoes and it should come out much nicer!-09 Apr 2012

The family enjoyed this and it was quite cheap to make. A lovely recipe that I'll make again in the future-28 Feb 2009

This dish was so easy and end result was really yummy. followed the recipe exactly except used 3 large chicken breasts on the bone. I finsished it in the oven @ 200 for 40 mins without the lid on which made any excess water evaporate and was left with perfect thick stew and chicken well browned which looked great. I had it with Quinoa which complimented it lovely making it a low gi receipe.-12 Aug 2012


This recipe for Catalan Beef Stew or "Estofado de Rez a la Catalana" is easy and has a unique flavor, due to a surprise ingredient -- chocolate! While the stew simmers, prepare a pot of white rice to accompany it.

Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal.


Spanish chicken stew

If you aren&rsquot keen on them, omit the olives from this smoky stew.

skinless and boneless chicken thigh fillets, cut into bite-size pieces

red peppers, deseeded and thinly sliced

garlic clove, thinly sliced

x 400 tins chopped tomatoes

black pitted olives, optional

tin cannellini beans, drained and rinsed

Small handful fresh parsley, roughly chopped

Heat oil in a large pan over high heat fry chicken for 5min, turning occasionally until golden on all sides. Lift out on to a plate and set aside.

Add onion and peppers to empty pan, lower heat and cook for 8-10min until softened. Add garlic and smoked paprika and fry for a min more, then stir in tomatoes, stock, olives (if using), bay leaf and chicken. Bring to the boil simmer for 45min-1hr until the chicken is tender.

Stir in beans and parsley and check seasoning. Serve with rice or crusty bread or stirred into cooked pasta.

Like this? You'll love.

Make to end of step 2 allow to cool completely. Stir in beans and parsley transfer to freezerproof containers (portion at this stage). Freeze for up to three months. Before serving, defrost stew completely, then tip into a pan reheat gently until piping hot.


Directions

heat oil then sprinkle sugar evenly throughout the pan and carmalize it.

add the chicken and brown the thighs in the sugar. add onions, garlic, and peppers and saute all together.

add the vinegar, tomato sauce, sazon, adobo and use the can from the tomato sauce to put 5 cans of water. at this point add the cubed potatoes and allow to simmer for an hour or so. if you prefer a thicker stew, use corn starch in cold water at the end of the cooking process to thicken your stew sauce. serve over brown rice, with a salad, or with veggies.


Chicken with roasted red peppers

Nieves Barragán Mohacho’s chicken with roasted red peppers.

Prep 20 min
Soak 2 hr
Cook 1 hr 15 min
Serves 4-6

8 tbsp extra-virgin olive oil
1 free-range chicken, cut into pieces
Salt and black pepper
2 carrots, peeled and diced
4 garlic cloves, peeled and finely sliced
2 onions, peeled and sliced finely into half moons
3 dried red chillies, soaked in warm water for 2 hours
4 tbsp smoked paprika
1 tbsp caster sugar
2 tbsp tomato puree
8 medium tomatoes, diced
500g potatoes, peeled and cut into 2.5cm cubes
1 small bunch thyme
3 bay leaves, ideally fresh
750ml chicken stock
8-12 tinned or jarred piquillo peppers, drained and sliced
4 tbsp chopped fresh chives
4 tbsp chopped fresh flat-leaf parsley

Heat half the oil in a large casserole dish. Add the chicken pieces, season, then cook on all sides for about 15 minutes, until browned. Remove from the dish and set aside.

Add the rest of the oil, along with the carrot, garlic and onions, and fry for 10 minutes over a medium heat. Drain the dried chillies and remove the seeds, then slice and add to the pan. Cook for five minutes, then add the smoked paprika, sugar, tomato puree and diced tomatoes.

Cook for 15 minutes, then add the potatoes, thyme, bay leaves and stock. Bring to a boil, reduce the heat to a gentle simmer, and cook for 25 minutes, or until the potatoes are very tender.

Add the piquillo peppers and cook for another five minutes. Adjust the seasoning as necessary, and serve with the chives and parsley sprinkled over the top.


Ingredients

  • For the Sofrito:
  • 1 medium yellow onion (peeled)
  • 1/2 red bell pepper (or green bell pepper, seeded)
  • 3 cloves garlic (peeled)
  • 10 white mushrooms (wiped with a damp cloth)
  • 1/3 cup virgin Spanish olive oil
  • 1 (28-ounce) can crushed tomatoes (or fresh tomatoes that have been washed and pulsed in a food processor)
  • 2 bay leaves
  • For the Chicken:
  • 3 chicken breasts (boneless, skinless, approximately 1 pound)
  • Garnish: salt (to taste)
  • Garnish: pepper (to taste)

More Recipes by Dean Edwards

Dean Edwards' second cookbook Feelgood Family Food is full of ideas for quick, easy and delicious recipes to make mealtimes healthy and appealing to all the family. As a busy working dad, Dean is all too familiar with the never-ending challenge of getting

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Easy Spanish Chicken Stew

Packed full of flavour, this Spanish Chicken Stew is quick and easy enough for a busy midweek evening, but delicious enough for a weekend – or even a dinner party! Serve with rice, mashed potatoes or crusty bread.

Hooray for the return of autumn food!

The weather is turning chillier here in Sussex and, whilst I am sad that summer seems to be well and truly over… I am happy that this means I can begin to indulge in autumn/winter food again.

Autumn/winter food is definitely my favourite. Whilst I don’t mind a salad, I much prefer stews, hotpots, curries, roast dinners and the like!

Quick and Easy Spanish Chicken Stew

I feel my latest dish does a nice job of easing us back into autumn food. It features delicious Spanish flavours of garlic, smoked paprika, olives and herbs – a nod to sunny days and summer holiday memories. But puts those flavours firmly in an autumnal form – a tasty stew!

Many Spanish chicken stew recipes (I read lots for my research for this recipe) feature loooong cooking times and lots of ingredients. While slow cooking is a great way to develop flavours and tenderise meats – often I don’t have a lot of time to get a meal ready on a busy midweek evening.

So, I took inspiration from these recipes, but simplified the long ingredients list and radically shortened the cook time. The result is that this Easy Spanish Chicken Stew can be made in just 30 minutes – and all in one pan!

In spite of the short cook time, the meat is still tender and the flavours of chilli, paprika, garlic, bay and thyme have plenty of time to mix and mingle.

What to serve with Easy Spanish Chicken Stew?

This stew is very versatile – I like to serve it with rice: white, brown or wild versions all work well. But it’s equally at home with mashed potatoes. Or, if you wanted to make this a true one pot meal, simply serve with crusty bread – great for mopping up that delicious sauce!

What to drink with Spanish Chicken Stew?

This is one of those chicken recipes where I actually think red goes better than white.

My preferred choice here would be a Southern French Grenache-based red or a Spanish Garnacha-based red. But this would also go well with a Chilean Merlot or even a fruity Southern French rosé (or Spanish rosado!).

If it has to be white for you, I’d try a zingy, zesty Sauvignon Blanc from Chile.

Spanish Chicken Stew – adaptations to try

This stew is also super flexible. You could try any of the following adaptations:

  • Switch the cannellini beans for butter beans or chickpeas
  • Add in some chorizo
  • Swap the black olives for green olives
  • Use different herbs
  • Add in some sliced fennel
  • Use leftover cooked chicken instead of raw chicken. In this case, add in the leftover chicken at the same time as the beans and olives and ensure the chicken is piping hot before eating.
  • Make this stew veggie by using Quorn ‘chicken’ fillets or pieces instead of the chicken thigh fillets.
  • Make this stew pescatarian by swapping the chicken for cod fillets. In this case, place the cod fillets on top of the stew after you have added the beans and olives. Cover with a lid and allow the fish to steam gently for 10-15 minutes, or until the fish is just cooked.
  • Add halved (quartered if large) new potatoes into the stew at the same time as the chicken. In this case you will not need to serve with any extra carbs.

Can you reheat Spanish Chicken Stew?

Absolutely – in fact I think it tastes even nicer the next day! Simply put any leftover Spanish Chicken Stew in a plastic lidded container in the fridge. It will keep for 3 days.

When you want to reheat it, put the stew in a pan and add a splash of water. Heat the stew until piping hot all the way through and serve!

Alternatively, reheat in the microwave until piping hot.

Can you freeze Spanish Chicken Stew?

Of course! Place the Spanish Chicken Stew in a plastic lidded container in the freezer. It will keep there for 1 month. When you want to eat it, simply defrost overnight in the fridge then reheat as above.


Nutrients Per Serving:

Calories 272.44
Fat 8.58
Saturated Fat 1.75
Mono Fat 3.16
Poly Fat 1.6
Protein 29.84
Carbohydrates 18.11
Dietary Fiber 2.07
Soluable Fiber 0
Insoluable Fiber 0
Total Sugars 2.71
Added Sugar 0
VItamin A 3563.97
Vitamin C 63.67
Vitamin B1 0.17
Vitamin B2 0.34
Vitamin B3 8.21
Vitamin B3 - Niacin 13.36
Vitamin B6 0.78
Vitamin B12 0.83
Vitamin D - IU 1.36
Folate 59.28
Vitamin K 191.82
Calcium 68.79
Iron 2
Magnesium 49.87
Sodium 514.32
Potassium 579.04
Selenium 31.6
Manganese 0.25


  • 1 tbsp extra virgin olive oil
  • 2 small boneless, skinless chicken breasts (each about 150g/5½oz), sliced
  • 1 onion, thinly sliced
  • 1 yellow pepper, seeds removed, cut into 4cm/1½in pieces
  • 1 courgette, trimmed, halved lengthways and cut into 1cm/½in slices
  • 100g/3½oz cooking chorizo, sliced
  • 100ml/3½fl oz red wine
  • 400g tin chopped tomatoes
  • 400g tin butter beans, drained and rinsed
  • 1 tbsp tomato purée
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes
  • 1 chicken stock cube
  • 160g/5¾oz long-grain rice
  • 175g/6oz green beans, trimmed (optional)
  • chopped fresh flatleaf parsley, to garnish
  • sea salt and freshly ground black pepper

Heat the oil in a large, non-stick frying pan or sauté pan. Add the chicken and season with the pepper. Fry for 2 minutes, stirring regularly.

Transfer the chicken to a plate using a slotted spoon or spatula and add the onion, pepper, courgette and chorizo to the pan. Fry over a medium–high heat for 3 minutes, stirring regularly.

Add the wine, tomatoes, butterbeans, tomato purée, oregano, chilli flakes and chicken stock cube to the pan. Refill the tomato tin with cold water, pour into the tomato mixture and stir. Season with a little salt and pepper.

Bring the sauce to the boil, return the chicken to the pan and simmer for 8–10 minutes, or until the chicken is tender and cooked through and the sauce has thickened.

Meanwhile, half-fill a large saucepan with water and bring to the boil. Add the rice and simmer for 10–12 minutes, or until cooked.

Place the green beans, if using, in a small saucepan of boiling water and cook for 5–6 minutes, or until tender. Drain the beans and the rice and set aside.

Garnish with the parsley and serve immediately with the green beans and rice alongside.