This stew is both nutritious and delicious, combining lean protein with wholesome vegetables in a rich, savory broth. It’s easy to make in one pot, making cleanup a breeze. The slow simmering develops deep layers of flavor, while common pantry ingredients make it accessible for everyday cooking. Plus, it’s perfect for freezing and reheats beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or drumsticks, bone-in and skin-on olive oil onion, chopped garlic cloves, minced red bell pepper, sliced green bell pepper, sliced carrots, sliced potatoes, diced canned chopped tomatoes chicken broth smoked paprika ground cumin bay leaf salt black pepper fresh parsley (optional, for garnish)
Directions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken with salt and pepper, then brown on both sides until golden. Remove and set aside.
In the same pot, sauté onions and garlic until fragrant and softened.
Add the bell peppers and carrots; cook for 5 minutes until slightly tender.
Stir in smoked paprika and cumin; cook for 1 minute.
Return chicken to the pot, then add diced potatoes, chopped tomatoes, chicken broth, bay leaf, salt, and pepper.
Bring to a simmer, then cover and cook for 35–40 minutes over low heat, or until the chicken is tender and the vegetables are cooked through.
Remove bay leaf. Adjust seasoning as needed.
Garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes
Variations
Spice it up: Add chili flakes or hot paprika for a kick of heat.
Make it creamy: Stir in a splash of cream or coconut milk at the end for a richer stew.
Use boneless chicken: Boneless thighs or breasts can be used for quicker cooking.
Swap vegetables: Try adding green beans, peas, or zucchini for variety.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. To reheat, simmer on the stove over medium heat until warmed through or microwave in a covered container for 2–3 minutes. Freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of chicken works best for Spanish Chicken Stew?
Bone-in, skin-on chicken thighs or drumsticks are ideal for flavor and tenderness, but boneless options work too.
Can I make this in a slow cooker?
Yes. Sauté the aromatics and brown the chicken first, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Is Spanish Chicken Stew spicy?
Not necessarily. It has a smoky flavor from paprika but isn’t spicy unless you add chili flakes or hot paprika.
Can I use canned potatoes or vegetables?
Fresh vegetables are best for texture, but canned can be used in a pinch—add them near the end of cooking.
How do I thicken the stew?
Simmer uncovered for the last 10–15 minutes to reduce the broth, or mash a few potatoes into the stew.
Can I use chicken breasts?
Yes, but they may dry out if overcooked. Add them during the last 20–25 minutes of simmering for best results.
What can I serve with this stew?
Crusty bread, rice, or a simple green salad complement the stew nicely.
Can I add olives or capers?
Absolutely. They add a tangy, briny punch that pairs well with the other flavors.
Is this dish gluten-free?
Yes, this stew is naturally gluten-free as long as your broth and canned tomatoes are free of additives.
Can I make it vegetarian?
You can substitute the chicken with chickpeas or white beans and use vegetable broth for a vegetarian version.
Conclusion
Spanish Chicken Stew is a soul-warming, one-pot wonder that brings bold Mediterranean flavors to your dinner table. Packed with tender chicken, hearty vegetables, and fragrant spices, it’s the kind of dish that feels both comforting and nourishing. Whether you’re serving it fresh or from the freezer, it’s a recipe you’ll want to revisit all year long.
Spanish Chicken Stew is a rustic, one-pot dish packed with Mediterranean flavor. Tender chicken simmers with bell peppers, potatoes, tomatoes, and aromatic spices, creating a hearty and comforting meal that’s perfect for family dinners or meal prep.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 to 6 servings
Category:Dinner
Method:Stovetop
Cuisine:Spanish
Diet:Gluten Free
Ingredients
6 bone-in, skin-on chicken thighs or drumsticks
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 carrots, sliced
2 medium potatoes, diced
1 can (14 oz) chopped tomatoes
2 cups chicken broth
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 bay leaf
Salt, to taste
Black pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season chicken with salt and pepper, then brown on both sides until golden. Remove and set aside.
In the same pot, sauté onions and garlic until fragrant and softened.
Add the bell peppers and carrots; cook for 5 minutes until slightly tender.
Stir in smoked paprika and cumin; cook for 1 minute.
Return chicken to the pot, then add diced potatoes, chopped tomatoes, chicken broth, bay leaf, salt, and pepper.
Bring to a simmer, then cover and cook for 35–40 minutes over low heat, or until the chicken is tender and the vegetables are cooked through.
Remove bay leaf. Adjust seasoning as needed.
Garnish with fresh parsley before serving.
Notes
Add chili flakes or hot paprika for a spicier version.Stir in cream or coconut milk for a creamy twist.Swap in green beans, peas, or zucchini for variety.Use boneless chicken for quicker cooking.Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
