This Spanish Chicken Stew is a one-pot wonder that delivers deep flavor with minimal effort. It combines the comfort of slow-cooked chicken with the savory goodness of peppers, tomatoes, garlic, and classic Spanish seasonings like smoked paprika. It’s versatile enough for a weeknight dinner yet special enough for guests. Plus, it’s naturally gluten-free and can easily be adapted to your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken thighs or drumsticks (bone-in or boneless)
Olive oil
Onion, chopped
Garlic, minced
Bell peppers (red, yellow, or green), sliced
Carrots, sliced
Potatoes, cubed (optional)
Canned diced tomatoes
Chicken broth
Smoked paprika
Ground cumin
Bay leaves
Salt
Black pepper
Fresh parsley (for garnish)
Green olives (optional)
Red pepper flakes (optional)
Directions
Heat olive oil in a large pot or Dutch oven over medium heat. Season the chicken with salt, pepper, and smoked paprika. Sear the chicken until browned on all sides, then remove and set aside.
In the same pot, add more oil if needed and sauté onions until translucent. Add garlic and cook for another 30 seconds.
Stir in bell peppers, carrots, and optional potatoes. Cook for 5 minutes, stirring occasionally.
Add the canned tomatoes, chicken broth, bay leaves, cumin, and more paprika. Bring to a simmer.
Return the chicken to the pot, cover, and simmer on low heat for 30–40 minutes, until the chicken is tender and fully cooked.
Remove bay leaves and stir in olives if using. Adjust seasoning to taste.
Vegetable-rich: Add zucchini, peas, or spinach toward the end of cooking.
Wine base: Replace some of the chicken broth with dry white wine for extra depth.
Tomato-free: Swap tomatoes with a splash of cream or broth for a lighter version.
Slow cooker method: Brown the chicken and vegetables, then transfer everything to a slow cooker and cook on low for 6–7 hours.
Serve with: Crusty bread, rice, or roasted potatoes.
Storage/Reheating
Let the stew cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. It also freezes well for up to 3 months—just thaw in the fridge overnight before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs are recommended for juicier, more flavorful results. If using breasts, monitor closely to avoid overcooking.
Can I make this stew ahead of time?
Yes, the flavors deepen as it sits, making it even better the next day.
What are the best olives to use?
Green Spanish olives or manzanilla olives add a salty, briny contrast to the rich sauce.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free. Just double-check any packaged ingredients like broth to ensure they are certified gluten-free.
Can I make it in a slow cooker?
Yes, sear the chicken and vegetables first, then cook everything in a slow cooker on low for 6–7 hours or high for 3–4 hours.
Can I leave out the potatoes?
Absolutely. They’re optional and can be replaced with another vegetable or served on the side.
How do I thicken the stew?
Simmer uncovered at the end to reduce the liquid, or mash a few of the potatoes in the stew for natural thickening.
What’s the best side dish?
Crusty bread, saffron rice, or roasted vegetables pair beautifully with this stew.
Can I freeze the leftovers?
Yes, this stew freezes well for up to 3 months. Store in freezer-safe containers and thaw before reheating.
Can I use fresh tomatoes instead of canned?
Yes, use peeled and chopped fresh tomatoes, but you may need to simmer longer to develop the same depth of flavor.
Conclusion
Spanish Chicken Stew is a soul-warming dish that’s packed with flavor, texture, and nourishment. With tender chicken, hearty vegetables, and a savory, spiced tomato sauce, it’s a meal that feels both comforting and special. Easy to make, versatile, and perfect for leftovers, this recipe is one you’ll want to keep in regular rotation.
Spanish Chicken Stew is a hearty one-pot dish featuring tender chicken simmered with peppers, tomatoes, and warm Spanish spices. It’s rich in flavor, easy to prepare, and naturally gluten-free, making it perfect for cozy dinners or entertaining guests.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4–6 servings
Category:Main Dish
Method:Stovetop
Cuisine:Spanish
Diet:Gluten Free
Ingredients
6–8 chicken thighs or drumsticks (bone-in or boneless)
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 bell peppers (red, yellow, or green), sliced
2 carrots, sliced
2 potatoes, cubed (optional)
1 can (14.5 oz) diced tomatoes
2 cups chicken broth
1 tablespoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
Salt, to taste
Black pepper, to taste
1/4 cup green olives, sliced (optional)
1/4 teaspoon red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken with salt, pepper, and 1/2 tablespoon smoked paprika. Sear until browned on all sides, then remove and set aside.
Add more oil if needed. Sauté chopped onion until translucent. Add garlic and cook for 30 seconds.
Stir in bell peppers, carrots, and optional potatoes. Cook for 5 minutes, stirring occasionally.
Add diced tomatoes, chicken broth, bay leaves, cumin, and remaining paprika. Stir and bring to a simmer.
Return the chicken to the pot. Cover and simmer on low heat for 30–40 minutes, until the chicken is tender and cooked through.
Remove bay leaves. Stir in olives if using and adjust seasoning with salt, pepper, or red pepper flakes.
Garnish with chopped parsley before serving.
Notes
Use chicken thighs for juicier, more flavorful stew.Optional vegetables like zucchini, peas, or spinach can be added near the end.Deglaze the pan with white wine for extra flavor before adding broth.To thicken, simmer uncovered at the end or mash some potatoes into the sauce.Stew tastes even better the next day as flavors develop.
