This Spanish Chicken Stew recipe is a quick and easy stovetop meal, all cooked in just one-pot and ready in just 30 minutes.
Traditionally, a Spanish Chicken Stew would be cooked really slowly in the oven.
But in todays recipe we’re going to speed things up and cook it on the stove top. In less than half the time!
How to make Spanish Chicken Stew
The key flavours in a Spanish chicken stew are:
- A tomato sauce base, flavoured with smoked paprika
- juicy chicken thighs, with a little chorizo for flavour
- black olives for texture
- cooked with rice to make it an easy, one-pot meal
Chop the chorizo up into small pieces.
Chorizo is a Spanish cured sausage that is flavoured with paprika. When it’s gently fried, the oil that is released is bright orange in colour and brings a beautiful smoky flavour to the stew.
Add the oil to the hot pan, quickly followed by the chorizo. Cook for a couple of minutes until that fragrant oil is released.
2/ onions and garlic
Next, finely chop the onions and mince the garlic.
These get added to the pan, along with the diced bell pepper, and sautéed until soft.
Traditionally, the chicken thighs would likely be kept whole and slow cooked for an hour or two.
But to speed things up, we’re going to dice the chicken up into bite sized pieces.
Add the chicken to the pan and stir well to coat in the flavours.
4/ making the sauce
To this lovely base, we’re now going to add the tomatoes, chicken stock (or hot water and stock cube), smoked paprika, and the salt and pepper.
Give this all a good stir, then pop the lid on and let cook for 10 minutes.
4/ the final steps…
To finish the recipe off, add in the black olives and rice pouch.
Give it a good stir, let cook for a few more minutes until both are piping hot.
Remove from the heat and scatter with the chopped parsley and serve.
Spanish Chicken Stew Recipe Video on YouTube!
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This Spanish Chicken Stew recipe is a quick and easy stovetop meal, all cooked in just one-pot.
- 2 tsp oil
- 25 g chorizo – finely diced
- 1 onion – finely diced
- 4 garlic cloves – minced
- 1 red pepper – finely chopped
- 4 chicken thighs – skinless & boneless, finely diced
- 2 tsp smoked paprika
- 400 g can chopped tomatoes
- 150 ml chicken stock
- 1 pouch microwaveable rice
- pinch salt
- pinch black pepper
- 10 black olives – pitted
- 2 tbsp parsley – finely chopped
Preheat a large frying pan, or sauté pan over a medium high heat.
Add the oil and use it to coat the base of the pan.
Tip in the chorizo and gently fry for around 2 minutes, or until the base of th pan is slick with the gorgeous orange oil from the chorizo,
Add in the onion, coat in the oil, then cook for a few minutes to begin to soften it.
Next, add in the garlic, red pepper, chicken thighs and smoked paprika. Toss together well and let fry for a few minutes.
Pour in the canned tomatoes and chicken stock, stir well.
Turn the heat down to medium, pop the lid on the pan adn let simmer gently for 10 minutes.
When the chicken is cooked and the sauce has started to thicken season with salt and pepper and stir through the olives and rice pouch.
Replace the lid and bring to a quick boil to heat through.
Serve scatted with parsley.