Ma’s Spanish Chicken Stew

Name: Ma’s Spanish Chicken Stew
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving
Ingredients: 2 tablespoons oil; 8 bone-in, skin-on chicken thighs; 6 cloves garlic; 1 onion; 2 stalks celery; 4 medium carrots; 1 green bell pepper; 2 medium potatoes; 1 packet of Goya Sazon con culantro y achiote seasoning; 2 bay leaves; ½ cup Spanish green olives; 14 ounces canned whole peeled tomatoes; 1 14- ounce can pink beans; 2 cups water; salt to taste; 3 cups uncooked white rice

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8
Calories
397 kcal
Course
Main Course
Cuisine
South American

Ma’s Spanish Chicken Stew

Vanessa Yu

Report

This Spanish Chicken stew is my mom's verison of a pollo guisado, with plenty of vegetables, beans, and olives, and it's perfect served over rice.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

2 tablespoons oil
8 bone-in, skin-on chicken thighs
6 cloves garlic (finely chopped)
1 onion (diced)
2 stalks celery (diced)
4 medium carrots (diced)
1 green bell pepper (diced)
2 medium potatoes (diced)
1 packet of Goya Sazon con culantro y achiote seasoning
2 bay leaves
½ cup Spanish green olives (whole or roughly chopped)
14 ounces canned whole peeled tomatoes
1 14- ounce can pink beans
2 cups water
salt to taste (we added an additional ½ teaspoon)
3 cups uncooked white rice (steamed and thoroughly mixed with ¼ cup of olive oil, 1 teaspoon salt, and ¼ cup chopped parsley)

Add to Shopping List

Instructions

First, heat a large skillet or Dutch oven over medium-high heat. Spread 2 tablespoons of oil evenly across the cooking surface, and brown the chicken thighs on both sides. Set the browned chicken aside on a plate.
Add the garlic and onion to the skillet. Cook for a minute or so, and then add the celery, carrots, bell pepper, and potato. Cook for a few minutes until the carrots begin to soften. Add the seasoning packet and stir to combine.
Add 2 bay leaves, ½ cup of Spanish green olives, chopped or whole (we like whole, but sometimes chopped adds more of a delightful relish effect to the sauce), and the entire contents of the 14-ounce can of whole (use a spatula to break them up into chunks) peeled tomatoes and the 14-ounce can of pink beans (the starch from the beans helps thicken the sauce).
Add the chicken to the pot with the vegetables along with 2 cups of water. Bring to a boil, cover, and turn the heat down to a simmer. Cook for 30 minutes until the potatoes are tender. Then uncover and cook for an additional 10-15 minutes on medium high heat to reduce the sauce.
Serve with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side––Crystal (our favorite) or Tabasco are both great options.

Notes

Note: Nutrition facts for stew only, does not include rice.

Nutrition Information

Show Details

Calories 397kcal (20%) Carbohydrates 29g (10%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 6g (30%) Cholesterol 111mg (37%) Sodium 485mg (20%) Potassium 955mg (27%) Fiber 8g (32%) Sugar 4g (8%) Vitamin A 5375IU (108%) Vitamin C 26.9mg (30%) Calcium 94mg (9%) Iron 4.3mg (24%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 397 kcal

% Daily Value*

Calories	397kcal	20%
Carbohydrates	29g	10%
Protein	26g	52%
Fat	24g	37%
Saturated Fat	6g	30%
Cholesterol	111mg	37%
Sodium	485mg	20%
Potassium	955mg	20%
Fiber	8g	32%
Sugar	4g	8%
Vitamin A	5375IU	108%
Vitamin C	26.9mg	30%
Calcium	94mg	9%
Iron	4.3mg	24%