How to Make Spanish Chicken Stew Recipe in 1 hour
This Spanish chicken stew is a great choice for cold days or whenever you feel the need for comfy, warm food. It contains traditional flavors and ingredients, such as olives. The chicken thighs slow cooked with peppers and tomatoes will bring back sweet childhood memories (I guess everybody used to enjoy well cooked chicken) and will feel comforting.
I believe each family has (or should have) a staple stew which its members enjoy the most. However, choosing another recipe can be a good idea, especially if you want to enrich your culinary attempts to fill the kitchen with new and amazing flavors.
When was stew invented?
You may say that people always ate stew and you wouldn’t be far away from the truth. We cannot tell precisely when mankind started mixing ingredients in a pot to create a delicious and nutritious meal but researchers believe that this happened sometimes after the discovery of fire.
This event of great magnitude lead people to learn the secrets of cooking just after they discovered how to boil water. Boiled foods tasted better and had different flavors as the raw ones. So humans learned to boil meat and combine them with whatever vegetables they had at hand back then.
Later on, when people started to cultivate cereals, they discovered that the starch in them breaks down during the cooking process and begins to thicken the cooking liquid. The same happens when you boil some root vegetables. Combine these with meat and you have a healthy stew.
Archeologists found evidence which show that Europeans throughout the Middle East enjoyed stew as a common food in their diet. Even Vikings had stews on their tables but this is not something that surprises us since they were known for their love for meat. Both rich and poor ate stews and Europeans carried their recipes to the New World. Stew travelled across the Great Plains all the way to the Pacific Ocean. Cowboys relied on this dish when they were driving cattle. People who suffered from famine during the Great Depression combined any ingredients they had at hand to cook some stew. Basically, stews have been a part of our diet for millennia.
To put it simple, any combination of two or more ingredients which are simmered in cooking liquid (called “broth”) is a stew. During the centuries, many countries (or regions) developed their own stew recipes. You can find Irish Stew, Paella, Beef Stroganoff, Coq au vin, Puerto Rican chicken stew, Hungarian goulash, Spanish stew and many more. They contain ingredients specific to each country but the basic principle of creating them is the same.
Meat is one of the main ingredients in Spanish diet. For example, they use all parts of the pork, nothing is wasted, not even the ears, snout or trotters.
During the years, Spanish became experts in adjusting their way of cooking to their economy. They used bread crumbs to prepare migas, a traditional dish made out of leftovers; combined any leftover ingredients to cook stews. Bottom line, they managed to adapt to whatever conditions they had. But you must not think they would through everything in a pot and wait to see what happens. Spanish know exactly how to cook certain foods or how to create a certain texture for their dishes.
There are some ingredients which cannot miss from any Spanish kitchen: meat, olive oil, peppers and pimento (dried and ground sweet peppers), garlic, onions, tomato paste, Spanish chorizo, olives, ham, sherry vinegar, Spanish cheese, herbs, saffron. If most of these are to be found in your cupboards and fridge, you can relax and start to cook a Spanish dish.
What do you need for Spanish chicken stew with potatoes?
The best thing about all the stews, and this one in particular, is that the list of ingredients is flexible. If you are planning to use sweet potatoes for it but you are out, just replace them with any kind of potatoes you have at hand like I did. Or omit the potatoes. A zucchini will work out just find. Pumpkin cubes will give a delicious sweet taste to the stew. The list can go on with such substitutes.
Here is the list of ingredients you will need for this recipe:
If you want to spice up things a little bit, try preparing Spanish chicken stew chorizo. This means adding the chorizo while cooking the stew. You will get a hot dish to savor.
How to make Spanish chicken casserole?
Basically, you cook the same recipe. The only difference is that, after simmering all the ingredients for a while, you transfer everything to a casserole dish and take it to the oven to cook for at least one hour or until the chicken is completely done.
How to make Spanish chicken stew?
The first step when cooking a stew is to fry the meat a little bit. The taste is definitely better when you perform this step prior to simmering. Heat the olive oil and add the thighs. Let them cook for 3-4 minutes on each side. This is the first thing to do when cooking a Spanish chicken casserole too.
Remove the chicken from the pot and cook the veggies together with the herbs, onion and garlic. This will take around ten minutes.
Stir in the potatoes, tomatoes and broth. Simmer for about fifteen minutes.
Bring in the chicken and olives. Simmer again until the meat is cooked through and is falling off the bones.
There is also the option of Spanish chicken stew slow cooker. I strongly suggest to brown the meat first for this recipe too. The next steps are easier, as you just through everything into the slow cooker and set it on Low for a few hours.
How to serve Spanish chicken stew?
There are multiple options to choose from.
You can enjoy Spanish chicken stew with rice. Basmati rice is always a good choice but if you don’t like its flavor, go for regular or brown rice.
Another appropriate side dish for Spanish casserole recipes is quinoa.
Cauliflower rice fits perfectly in the décor if you desire a low-carb alternative.
Salads can successfully accompany any Spanish chicken stew slow cooker or stove cooked.
Bread is the ultimate choice when digging into a stew. Sourdough bread, naan, pita bread, all these varieties are good to dunk into the delicious sauce of a Spanish chicken stew with rice or potatoes.
Alternatively, you can try one of these other recipes that will complement this stew: oven-pan baked chicken and potatoes, 100 winter recipes that you must absolutely try, homemade potato chips, 21 healthy recipes for really busy people.
- Dutch oven
- 8 chicken thighs, skin-on
- 1 onion, sliced
- 4 garlic cloves, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 carrot, sliced
- 2 potatoes, peeled and chopped
- 1 tsp dried oregano
- 1 tsp fresh rosemary, chopped
- 2 cups canned tomatoes, crushed
- 2 cups chicken broth, low sodium
- 2 tbsp olive oil, divided
- ½ cup Kalamata olives, pitted
- 1 tbsp sherry vinegar
- Salt and freshly ground pepper, to taste
- Heat one tablespoon of olive oil over medium-high heat in a Dutch oven. Add the chicken thighs and cook for 3-4 minutes on each side until no longer pink. Remove the meat from the pot and set aside. Work in batches as it is possible you won’t be able to fit in all the thighs.
- Add another tablespoon of olive oil, turn the heat to medium and bring in the onion. Sautee for 4-5 minutes until soft.
- Bring in the red pepper, green pepper, garlic, dried oregano and fresh rosemary. Stir well and cook until the garlic is fragrant, for about 30 seconds.
- Add the potatoes, pour the broth and stir in the tomatoes. Take the heat to high and bring to a boil. Decrease the heat to low, cover and simmer for 10-15 minutes, stirring from time to time.
- Take off the lid and add the olives and chicken thighs. Cover again and cook for 30 more minutes until the meat is cooked through and falls off the bones.
- Stir in the sherry vinegar. Season with salt and freshly ground pepper, to taste. Stir again.
- Serve warm with rice, quinoa, cauliflower rice a salad or a crusty slice of bread.
- If you don’t have a Dutch oven, use any similar sturdy, large pot you have at hand.
- You can make this dish a bit ahead of time. One day prior to cooking, peel and chop the veggies and pack them in separate airtight containers. Store in the fridge for up to 24 hours. This way, it will be easier for you to cook Spanish chicken stew with rice.
- Spanish chicken stew slow cooker or stove cooked can be kept in the refrigerator for up to four days when stored in an airtight container.
- If you want to reheat the Spanish chicken stew or Puerto Rican chicken stew, use the microwaves or place it in a Dutch oven on the stovetop. Reheat over medium-low heat.
- You also have the option to freeze the Spanish chicken stew with potatoes. Let it cool completely and transfer to a freezer container. Keep it there for up to three months. Take the stew out of the freezer the night before you want to eat it. Let it thaw and then reheat as previously described.
- Chorizo is a great addition to this stew if you prefer hot and spicy foods. It pairs well with smoked paprika. With the help of these two additional ingredients, you will get a delicious Spanish chicken stew chorizo.
- If you like some vegetables more, just increase the quantity you use in this recipe. For example, if you are a pepper fan, add three peppers instead of two. More carrots will make your stew sweeter. On the other hand, if you don’t like carrots, skip them. Your stew will remain delicious.
- Whether you make Spanish chicken stew with potatoes, Puerto Rican chicken stew, Spanish chicken stew chorizo, Spanish chicken casserole or Spanish chicken stew slow cooker, make sure you add a bit of love when preparing your food. Serve it alone or enjoy it from a giant pot placed in the middle of your dining table together with your loved ones.