Spanish Chicken Stew Recipe
This hearty Spanish chicken stew is a great idea for cold days but you can cook it whenever you want to savor some comfort healthy food. It is easy to prepare and will enchant your taste buds with a lot of flavors.
Servings: 4
Calories: 497kcal
Equipment
- Dutch oven
- Stove
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
- 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.
Nutrition
Calories: 497kcal | Carbohydrates: 31.7g | Protein: 46.9g | Fat: 20.4g