Spanish Chicken Stew

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This comforting Spanish chicken stew combines chicken, peppers, onion and olives in a delicious tomato based broth. A tasty and warming stew packed with amazing flavors.

Prep Time5

Cook Time20

Course: Dinner, Main Course

Cuisine: Spanish

Keyword: chicken, dairy free, gluten free, healthy, nut free, soy free, stew

Servings:

Calories: 329kcal

Author: Tonje

Cost: cheap

Ingredients

1 ½ lbs boneless chicken thigh fillets (6-8 fillets)
1 cup chicken stock
1 cup tomato sauce (UK: passata)
30 olives
1 red pepper
2 red onions
3 garlic cloves
1 teaspoon paprika
½ teaspoon smoked paprika
½ teaspoon salt
½ tsp pepper
¼ teaspoon chili powder
1 teaspoon olive oil

Instructions

Heat the olive oil in a pot, and add the chicken thigh fillets. Season them with salt and pepper, and sear on medium high heat until they have a light golden color on the surface. Flip and repeat on the other side of the fillets.
Remove the chicken from the pot, and set it to the side. Add sliced onion and peppers to the same pot. Sautee these for a few minutes, until the onion is soft and translucent. Add finely grated garlic, and sautee for another minute.
Then, add the remaining ingredients to the pot, except the chicken. Bring the stew to a simmer, and leave it to simmer on medium to low heat for about 10 minutes, to allow the flavors to develop. Add the chicken thigh fillets, and simmer for another 5 minutes, or until the chicken has cooked through completely.
Add any additional seasoning to taste, and serve as is, or with your favorite sides.

Notes

Pan searing the chicken thighs before adding them to the stew will give them a much better flavor. Allow them to sear until they are visibly gained a brown or golden color.
In most cases, you will be able to sautee the onion in the juices from the chicken, without adding any oil. However, if the pot feels dry or the onion is sticking to the bottom of it, you might want to add a teaspoon of olive oil.
This stew stores really well, and I think it tastes even better the next day. Store it in airtight containers in a refrigerator for up to 3 days. Reheat in a microwave or pot for a few minutes, and serve the leftover stew warm. You can also freeze the chicken stew for up to 6 months. Thaw the stew in a regrigerator overnight before reheating and serving it.

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