Spanish Chicken Stew

Why You’ll Love This Recipe

I love this recipe because it is simple to prepare but tastes like it has been simmering all day. The combination of smoked paprika, tomato, garlic, and herbs creates a deep savory flavor that makes the kitchen smell incredible.

I also enjoy that everything cooks together in one pot, making cleanup easy while allowing all the ingredients to soak up the delicious sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds chicken drumsticks or bone-in chicken thighs
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons sazon
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• 1/2 yellow onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 2 tablespoons tomato paste
• 1 cup tomato sauce
• 2 cups chicken stock
• 1 pound baby potatoes
• 1 cup pimento stuffed olives
• 2 bay leaves
• Small bunch fresh parsley
• Extra chopped parsley for garnish

Directions

I begin by heating olive oil in a large skillet or Dutch oven over medium-high heat.

I season the chicken with sazon, oregano, salt, and black pepper, making sure every piece is coated evenly.

Once the oil is hot, I sear the chicken on all sides until deeply golden brown. I do not cook it fully at this stage because it will finish simmering later in the stew. Then I set the chicken aside.

In the same pot, I sauté the diced onion and green bell pepper for about 3 to 4 minutes until softened.

I add the chopped garlic and cook for another minute until fragrant.

Next, I stir in the tomato paste and smoked paprika, mixing everything well until the vegetables are coated and the mixture becomes rich and deep red in color.

I pour in the tomato sauce and chicken stock, then return the chicken to the pot. I scatter the potatoes and olives around the chicken and add the parsley bundle and bay leaves.

I bring everything to a strong simmer, partially cover the pot, and cook for about 25 to 30 minutes until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened.

Before serving, I let the stew rest for about 5 minutes and finish it with freshly chopped parsley.

Servings and Timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

I sometimes use boneless chicken thighs when I want a quicker version, although bone-in chicken gives the stew more flavor.

For extra heat, I like adding red pepper flakes or chopped chili peppers.

I also enjoy adding carrots, peas, or chickpeas to make the stew even heartier.

Storage/Reheating

I store leftover stew in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm it gently on the stovetop over medium-low heat until heated through. I can also microwave individual portions for a quick meal.

This stew also freezes well for up to 3 months. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can use chicken breast, but I find that thighs and drumsticks stay juicier and more flavorful during simmering.

What is sazon seasoning?

Sazon is a flavorful spice blend commonly used in Spanish and Latin cooking. I love how it adds color and savory depth to the stew.

Can I make this stew ahead of time?

Yes, I actually think the flavors taste even better the next day after everything has had more time to develop.

What can I serve with Spanish Chicken Stew?

I like serving it with crusty bread, rice, or a simple green salad to soak up the flavorful sauce.

Can I make this recipe in a slow cooker?

Yes, after browning the chicken and sautéing the vegetables, I can transfer everything to a slow cooker and cook on low for 6 to 7 hours.

Conclusion

Spanish Chicken Stew is the perfect combination of comforting, hearty, and flavorful. I love how simple ingredients create such a rich and satisfying meal, making it ideal for family dinners, cozy weekends, or meal prep throughout the week.

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