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Ma’s Spanish Chicken Stew
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.
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
Ingredients
- 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)
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.
Cup of Yum
Notes
- Note: Nutrition facts for stew only, does not include rice.
Nutrition Information
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
% 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.