If you’re craving a hearty, flavorful, and comforting dinner, this Spanish Chicken Stew recipe is the answer. Tender chicken simmers in a rich tomato sauce with smoked paprika, garlic, onion, and briny olives for a Mediterranean-inspired meal that’s ready in under an hour. This one-pot Spanish chicken recipe is perfect for weeknights, yet impressive enough to serve at gatherings.
Table of contents
- Why This Spanish Chicken Stew is a Must-Try
- Key Ingredients for Authentic Flavor
- How to Make Spanish Chicken Stew Step by Step
- When to Serve Spanish Chicken Stew
- What Sets This Spanish Chicken Recipe Apart
- Variations and Add-Ins
- Leftovers and Storage Tips
- Frequently Asked Questions About Spanish Chicken Stew
- Other Recipes to Try
- Share and Rate This Recipe
Why This Spanish Chicken Stew is a Must-Try
What makes Spanish chicken recipes so loved is their balance of smoky, savory, and fresh flavors.
In this stew, tomato sauce forms the base, paprika delivers depth, and olives add a touch of Mediterranean saltiness.
It’s a classic Spanish-style chicken dish that feels rustic but requires very little effort. Serve it with rice, crusty bread, or fried rice noodles for a cozy and satisfying meal.
Key Ingredients for Authentic Flavor
The secret to the best Spanish Chicken Stew lies in a handful of high-quality ingredients.
Onion, garlic, and green bell pepper form a flavorful sofrito base. Smoked paprika gives the stew its unmistakable Spanish flavor. Oregano adds earthiness, while chili flakes bring a gentle kick. Tomato sauce ties everything together, and black olives finish the dish with a briny touch.
Every bite is full of authentic Mediterranean flavor.
How to Make Spanish Chicken Stew Step by Step
Making this Spanish chicken stew at home is simple:
- Start by sautéing onion and garlic in olive oil until golden.
- Add green bell pepper and cook until softened.
- Add chicken and cook until tender, allowing the flavors to meld together.
- Stir in black olives.
- Stir in smoked paprika, oregano, and chili flakes for a burst of Spanish spice.
- Pour in tomato sauce and bring to a simmer.
The result is a one-pot Spanish chicken dinner that tastes like it has simmered for hours, yet it’s ready in less than an hour.
When to Serve Spanish Chicken Stew
This stew is versatile and works for almost any occasion.
It makes a comforting weeknight meal, a family-friendly Sunday dinner, or even a holiday dish when served with sides.
Because it reheats beautifully, it’s also an excellent option for meal prep and leftovers.
What Sets This Spanish Chicken Recipe Apart
Unlike heavier chicken stews, this version is bright and balanced.
Smoked paprika adds authentic Spanish depth, while olives bring a Mediterranean twist.
The recipe is easy to follow, doesn’t require hard-to-find ingredients, and delivers restaurant-quality flavor at home.
Variations and Add-Ins
One of the best things about Spanish Chicken Stew is its flexibility.
Add chickpeas or potatoes for a heartier meal. Stir in spinach for freshness. For extra smokiness, roasted red peppers work beautifully.
You can keep it mild by skipping the chili flakes or turn up the heat by adding more.
Leftovers and Storage Tips
Like most Spanish stews, the flavor improves overnight.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove and serve with rice, bread, or noodles.
Leftover Spanish Chicken Stew also makes a fantastic filling for wraps or baked potatoes.
Frequently Asked Questions About Spanish Chicken Stew
Yes—you absolutely can, and in fact, the flavors often improve after resting. Store the stew in the fridge for up to 3 days, or freeze it in portions for up to 3 months. When reheating, warm it gently on the stove and enjoy with rice or bread.
Crusty bread and rice are the classic choices, perfect for soaking up the rich tomato sauce. You can also pair it with mashed potatoes, roasted vegetables, or even crispy fried rice noodles for a more creative twist.
If you’d like a richer consistency, try lightly coating the chicken with flour before browning or stir in a cornstarch slurry near the end of cooking. Both methods give the sauce a thicker, more satisfying texture.
For those of you who don’t want to use vegan chicken, chicken thighs (bone-in or boneless) are ideal because they stay juicy and flavorful even after simmering. Chicken breasts can also be used, but they cook faster and may dry out, so reduce cooking time if using them.
Absolutely. Potatoes, carrots, spinach, and chickpeas all work beautifully in this stew. If you don’t have black olives, capers make a great alternative with a similar briny punch.
Yes. Once the stew has cooled completely, transfer it to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop before serving.
Other Recipes to Try
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Spanish Chicken Stew
Craving a comforting dinner? Try this Spanish Chicken Stew! Tender chicken cooks in a rich tomato sauce with smoked paprika, garlic, onion, and olives. Ready in under an hour, it’s perfect for weeknights or gatherings.
Ingredients
- 10 ounces vegan chicken (or chicken substitute of choice)
- 2 tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 4 cloves garlic, minced
- ½ cup green bell pepper, chopped
- ¼ teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (optional)
- 12 ounces tomato sauce
- 7 ounces black olives, drained and pits removed
- salt and black pepper, to taste
Instructions
- In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and golden. Add the minced garlic and cook for another 1–2 minutes, being careful not to let it burn.
- Stir in the chopped green bell pepper and cook for about 5 minutes, until the pepper begins to soften and release its aroma.
- Add the vegan chicken pieces to the pot. Cook for 6-8 minutes, stirring occasionally, until lightly browned on the outside. This helps build flavor before simmering.
- Stir in the black olives and simmer for an additional 3-5 minutes. Taste and adjust seasoning if needed.
- Sprinkle in the smoked paprika, oregano, and chili flakes. Stir well to coat the vegetables and chicken evenly, cooking for about 1 minute until the spices are fragrant.
- Pour in the tomato sauce, then season with salt and pepper to taste. Stir well, bring to a gentle simmer, then reduce the heat to low. Cover partially and let the stew cook for 5-10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Ladle the Spanish Chicken Stew into bowls and serve hot with crusty bread, rice, or fried rice noodles.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 321Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1450mgCarbohydrates: 16gFiber: 7gSugar: 5gProtein: 19g