Spanish Chicken Stew

Ingredients

• 4bone-in chicken drumsticks
• 4bone-in chicken thighs
• 5 mlsmoked paprika
• About 7.5 g salt; black pepper to tastesalt and pepper
• A few generous drizzles, plus more as neededolive oil
• 1 mediumyellow onion, finely diced
• 2 mediumcarrots, peeled and chopped
• 1red pepper, diced
• 5 clovesgarlic, minced
• 2.5 mlsmoked paprika
• 2.5 mlground cumin
• 5 mldried oregano
• 0.6 mlground turmeric
• 120 mlwhite wine
• 240 mltinned crushed tomatoes
• 240 mlchicken stock
• A large pinch (about 2.5 ml, loosely packed)saffron
• 2 mediumYukon Gold potatoes, peeled and diced
• 2bay leaves
• About 225 gSpanish green olives
• To tastefresh flat-leaf parsley, chopped

Instructions

1. 1

   Brown the chicken

   Season the chicken with 5 ml smoked paprika, about 7.5 g salt and ground black pepper. Heat a few generous drizzles of olive oil in a large 5.7-litre Dutch oven over medium-high heat. Brown the chicken on both sides, working in batches if needed so the pan is not crowded. Transfer the pieces to a plate.

2. 2

   Soften the vegetables

   Add more olive oil to the same pot, then cook the onion, carrots and red pepper for 6–8 minutes, until softened.

3. 3

   Cook the spices

   Add the garlic, remaining smoked paprika, cumin, oregano and turmeric. Sauté for 1–2 minutes, until fragrant.

4. 4

   Add wine and tomatoes

   Stir in the white wine and crushed tomatoes. Cook for 2–3 minutes, stirring, to cook off the wine.

5. 5

   Add stock and saffron

   Pour in the chicken stock and add the saffron. Season with salt and pepper to taste, then bring the mixture back to a simmer.

6. 6

   Simmer the chicken

   Return the chicken to the pot and add the potatoes and bay leaves, gently nestling them beneath the simmering liquid. Bring it back to a simmer, cover and cook for 40 minutes, until the chicken is cooked through and tender.

7. 7

   Add the olives

   Stir in the green olives, cover the pot again and simmer over low heat for a further 20 minutes.

8. 8

   Garnish and serve

   Scatter chopped parsley over the stew and serve. It goes well with garlic rice or mashed potatoes.

What is Spanish chicken stew?

This is a Spanish-inspired one-pot stew built around browned chicken, vegetables and a warmly spiced tomato-and-stock sauce. Smoked paprika, saffron and green olives give it a savoury, aromatic character.

The version here combines bone-in chicken with potatoes, so the stew makes a substantial meal. Long, gentle simmering lets the chicken become tender while the potatoes cook in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 463 calories, 28g protein, 21g carbs, 29g fat.

The potatoes, carrots and tomatoes provide much of the carbohydrate, while olive oil and the chicken contribute much of the fat; the chicken is also the main source of protein. Serve with a generous portion of vegetables or salad, and choose either rice or mashed potatoes rather than both if you want to balance the plate.

Build flavour with the chicken and spices

Browned chicken: searing the pieces first gives the stew a deeper savoury base. Leave room between them in the pot; cook in batches if necessary.

Smoked paprika and saffron: paprika brings a smoky note, while saffron adds a distinctive fragrance. Add the dried spices to the softened vegetables briefly so they become aromatic before the liquid goes in.

Get the simmer right

Gentle heat: once the chicken and potatoes are in the pot, keep the liquid at a steady simmer rather than a vigorous boil. This gives the chicken time to tenderise without making the sauce reduce too quickly.

Covered cooking: the lid helps the chicken cook in the simmering liquid for the stated 40 minutes, followed by another 20 minutes after the olives are added.

Check the texture and doneness

Chicken: after simmering, the meat should be cooked through and tender. If it still feels firm, continue cooking gently until it reaches that texture.

Potatoes: check that a knife passes easily through the diced pieces. Handle them gently when serving so they stay intact in the stew.

Why add olives near the end?

Green olives go in for the final 20 minutes, which warms them through and lets their briny flavour season the sauce without subjecting them to the entire cooking time.

Taste the finished stew before adding extra salt, since the olives and stock can both contribute saltiness.

What to serve with the stew

Garlic rice: spoon the tomato-rich sauce over rice to make a hearty plate. Mashed potatoes are another suggested accompaniment and pair well with the tender chicken.

For a lighter side, serve a simple green salad or steamed vegetables alongside the stew. Keep the accompaniment straightforward so the paprika, saffron and olives remain prominent.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown in the pot.
• Sear the chicken in batches if the pieces do not fit with space between them.
• Keep the heat moderate when cooking the garlic and spices so they do not burn.
• Stir the wine and tomatoes well to lift the flavour from the bottom of the pot.
• Taste before adding more salt after the olives have simmered in the sauce.
• Chop the parsley just before serving for a fresh garnish.

Variations

• Use boneless chicken: reduce the simmering time and check that the meat is cooked through and tender.
• Add more vegetables: include extra carrots or red pepper for a vegetable-forward stew.
• Change the olives: use another green olive variety if Spanish green olives are unavailable.
• Adjust the spice: add a little more smoked paprika for a stronger smoky note.
• Serve with rice: pair the stew with garlic rice to soak up the sauce.

Common mistakes to avoid

• Crowding the pot: the chicken will steam rather than brown; sear it in batches.
• Boiling too hard: the stew can reduce too quickly; keep it at a gentle simmer.
• Burning the garlic: it turns bitter quickly; sauté it with the spices for only 1–2 minutes.
• Adding olives too early: they will simmer for longer than the recipe calls for; add them for the final 20 minutes.
• Salting without tasting: olives and stock may already season the sauce; check it before adding more.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions