Spanish Chicken Stew
Spanish chicken stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings (about 7.5 cups)
Ingredients
- 2 tablespoons extra-virgin olive oil plus additional as needed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 ½ pounds boneless skinless chicken thighs about 8 thighs
- 1 medium yellow onion cut into 1/4-inch dice
- 1 green bell pepper cut into ½-inch dice
- 1 red bell pepper cut into ½-inch dice
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 bay leaf
- 4 garlic cloves minced
- 1 medium sweet potato peeled and cut into ½-inch dice (or swap Yukon gold or russet potato)
- 1 28- ounce can crushed tomatoes
- 1 14-ounce can low-sodium chicken broth
- ½ cup green olives pitted and chopped
- ¼ cup raisins optional
- 1 tablespoon plus 1 teaspoon sherry vinegar
- For serving: cooked brown rice or steamed cauliflower rice
Instructions
- Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won’t all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
- Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
- Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
- Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
- Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.
Notes
- TO STORE: Place stew in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm stew in a Dutch oven on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
- TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1(of 4); about 1 3/4 cups without riceCalories: 479kcalCarbohydrates: 42gProtein: 41gFat: 18gSaturated Fat: 3gCholesterol: 162mgPotassium: 1533mgFiber: 9gSugar: 15gVitamin A: 9960IUVitamin C: 85mgCalcium: 138mgIron: 5mg
