Ma’s Spanish Chicken Stew
User Reviews
5
-
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
Description
Ma’s Spanish Chicken Stew features browned chicken thighs cooked with a medley of diced vegetables and seasoned with traditional Spanish ingredients like green olives and Sazon seasoning. The inclusion of canned pink beans helps thicken the sauce, which is simmered gently to tenderize the potatoes and meld the flavors. Garlic and onion create a savory base, while bay leaves add subtle depth. The dish is served with white rice thoroughly mixed with olive oil, salt, and parsley, complementing the stew’s rich and aromatic profile.
The stew offers a balanced texture combination of tender chicken, soft potatoes, and the slight bite of vegetables and olives. The cooking method involves browning the chicken first to develop flavor, then simmering all components together to create a cohesive stew. The use of canned tomatoes and beans brings a sweet acidity and earthiness, respectively.
Serve this stew warm alongside the herbed rice to soak up the sauce. It’s a filling and flavorful option suited for family dinners or cozy meals. The recipe's stepwise layering of ingredients produces a homestyle stew representative of its Spanish influence.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 8 chicken thigh bone-in, skin-on
- 6 cloves garlic (finely chopped)
- 1 onion (diced)
- 2 talks celery (diced)
- 4 carrot diced, medium
- 1 green bell pepper (diced)
- 2 potato diced, medium
- 1 Sazon seasoning packet of Goya Sazon con culantro y achiote
- 2 bay leaf
- ½ cup green olives whole or roughly chopped, Spanish
- 14 ounces whole peeled tomatoes canned
- 1 14- ounce pink beans canned
- 2 cups water
- salt we added an additional ½ teaspoon, to taste
- 3 cups white rice steamed and thoroughly mixed with ¼ cup of olive oil, 1 teaspoon salt, and ¼ cup chopped parsley, uncooked
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
- The nutrition facts provided cover only the stew, not the accompanying rice.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
