Easy Spanish Chicken Stew
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
465 kcal
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Course
Main Course
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Cuisine
Spanish
Easy Spanish Chicken Stew
Description
This stew begins by softening sliced onions and red and green bell peppers in olive oil under a lid, creating a tender vegetable base. Garlic, chili flakes, and smoked paprika are then gently fried to intensify aromatic flavors. Chicken thigh fillets are added alongside canned chopped tomatoes, chicken stock, and optional bay leaves and fresh thyme to provide depth.
The mixture is brought to a boil then simmered covered, allowing the chicken to cook and flavors to meld. Removing the lid reveals the stew’s surface to reduce liquid slightly as black olives and drained cannellini beans are stirred in, adding texture and a mild saltiness. The stew is simmered uncovered to thicken and let the flavors concentrate.
Garnished with chopped parsley, this Spanish-inspired stew pairs well with rice, mashed potatoes, or crusty bread, making it versatile for various meals. It offers a hearty, filling option suitable for a family dinner or meal prep.
The recipe notes that it freezes well, making it convenient to prepare in advance and store for later servings. Nutritional values are approximate, serving as a general guideline.
Ingredients
- 1 tablespoon olive oil
- 1 onion sliced, large
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic crushed or grated
- ½ teaspoon chili flakes or to taste
- 3 teaspoons smoked paprika
- 8 chicken thigh fillet (no bones or skin)
- 400 g canned chopped tomatoes
- 200 ml chicken stock (from a cube is fine – I use 1 Kallo organic chicken stock cube)
- 2 bay leaves optional, dried
- 4 thyme optional, sprigs, fresh
- salt to taste
- black pepper to taste
- 20 black olives
- 400 g cannellini beans drained (or chick peas or butter beans, canned (tin
To serve:
- 2 teaspoons parsley optional, chopped, fresh
- rice or mashed potatoes or crusty bread
Instructions
- Place the onions, peppers and olive oil in a wide pan (must have a lid – a large lidded frying pan, sauté pan or wide cast iron pot would be perfect). Cover with the lid and cook over a medium heat for 3 minutes until the onions and peppers have softened, stirring occasionally.
- Turn down the heat and add the garlic, chilli and paprika. Gently fry for 1 more minute with the lid off, stirring occasionally.
- Add the chicken thighs, tomatoes, chicken stock, bay leaves, thyme, salt and pepper. Turn the heat right up and bring to the boil.
- Turn the heat back down low, cover with the lid and simmer for 10 minutes.
- After the 10 minutes is up, remove the lid and add the black olives and cannellini beans. Simmer with the lid off for a further 10 minutes, stirring occasionally to ensure the stew doesn’t stick. If it starts to stick add a splash more water.
- Serve the stew scattered with chopped fresh parsley and with either rice, mashed potatoes or crusty bread.
Notes
- This stew freezes well; store in airtight containers and reheat thoroughly before serving.
- Nutrition information provided are estimates and should be used as general guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 27g | 42% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 112mg | 37% |
| Sodium | 826mg | 34% |
| Potassium | 775mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2284IU | 46% |
| Vitamin C | 75mg | 83% |
| Calcium | 134mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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