Easy Spanish Chicken Stew

Packed full of flavour, this Spanish Chicken Stew is quick and easy enough for a busy midweek evening, but delicious enough for a weekend - or even a dinner party! Serve with rice, mashed potatoes or crusty bread.

📝 Ingredients

• 1 tablespoon olive oil
• 1 large onion (sliced)
• 1 red (bell) pepper (sliced)
• 1 green (bell) pepper (sliced)
• 3 cloves garlic (crushed or grated)
• 1/2 teaspoon chilli flakes ((or to taste))
• 3 teaspoons smoked paprika
• 8 chicken thigh fillets ((no bones or skin))
• 400 g tin chopped tomatoes
• 200 ml chicken stock ((from a cube is fine – I use 1 Kallo organic chicken stock cube))
• 2 dried bay leaves ((optional))
• 4 sprigs fresh thyme ((optional))
• Salt and black pepper to taste
• 20 black olives
• 400 g tin cannellini beans (drained (or chick peas or butter beans))
• 2 teaspoons chopped fresh parsley ((optional))
• Rice, mashed potatoes or crusty bread

👨‍🍳 Instructions

1. 1Place the onions, peppers and olive oil in a wide pan (must have a lid – a large lidded frying pan, sauté pan or wide cast iron pot would be perfect). Cover with the lid and cook over a medium heat for 3 minutes until the onions and peppers have softened, stirring occasionally.
2. 2Turn down the heat and add the garlic, chilli and paprika. Gently fry for 1 more minute with the lid off, stirring occasionally.
3. 3Add the chicken thighs, tomatoes, chicken stock, bay leaves, thyme, salt and pepper. Turn the heat right up and bring to the boil.
4. 4Turn the heat back down low, cover with the lid and simmer for 10 minutes.
5. 5After the 10 minutes is up, remove the lid and add the black olives and cannellini beans. Simmer with the lid off for a further 10 minutes, stirring occasionally to ensure the stew doesn’t stick. If it starts to stick add a splash more water.
6. 6Serve the stew scattered with chopped fresh parsley and with either rice, mashed potatoes or crusty bread.