Packed full of flavour, this Spanish Chicken Stew is quick and easy enough for a busy midweek evening, but delicious enough for a weekend – or even a dinner party! Serve with rice, mashed potatoes or crusty bread.
Hooray for the return of autumn food!
The weather is turning chillier here in Sussex and, whilst I am sad that summer seems to be well and truly over… I am happy that this means I can begin to indulge in autumn/winter food again.
Autumn/winter food is definitely my favourite. Whilst I don’t mind a salad, I much prefer stews, hotpots, curries, roast dinners and the like!
Quick and Easy Spanish Chicken Stew
I feel my latest dish does a nice job of easing us back into autumn food. It features delicious Spanish flavours of garlic, smoked paprika, olives and herbs – a nod to sunny days and summer holiday memories. But puts those flavours firmly in an autumnal form – a tasty stew!
Many Spanish chicken stew recipes (I read lots for my research for this recipe) feature loooong cooking times and lots of ingredients. While slow cooking is a great way to develop flavours and tenderise meats – often I don’t have a lot of time to get a meal ready on a busy midweek evening.
So, I took inspiration from these recipes, but simplified the long ingredients list and radically shortened the cook time. The result is that this Easy Spanish Chicken Stew can be made in just 30 minutes – and all in one pan!
In spite of the short cook time, the meat is still tender and the flavours of chilli, paprika, garlic, bay and thyme have plenty of time to mix and mingle.
What to serve with Easy Spanish Chicken Stew?
This stew is very versatile – I like to serve it with rice: white, brown or wild versions all work well. But it’s equally at home with mashed potatoes. Or, if you wanted to make this a true one pot meal, simply serve with crusty bread – great for mopping up that delicious sauce!
What to drink with Spanish Chicken Stew?
This is one of those chicken recipes where I actually think red goes better than white.
My preferred choice here would be a Southern French Grenache-based red or a Spanish Garnacha-based red. But this would also go well with a Chilean Merlot or even a fruity Southern French rosé (or Spanish rosado!).
If it has to be white for you, I’d try a zingy, zesty Sauvignon Blanc from Chile.
Spanish Chicken Stew – adaptations to try
This stew is also super flexible. You could try any of the following adaptations:
- Switch the cannellini beans for butter beans or chickpeas
- Add in some chorizo
- Swap the black olives for green olives
- Use different herbs
- Add in some sliced fennel
- Use leftover cooked chicken instead of raw chicken. In this case, add in the leftover chicken at the same time as the beans and olives and ensure the chicken is piping hot before eating.
- Make this stew veggie by using Quorn ‘chicken’ fillets or pieces instead of the chicken thigh fillets.
- Make this stew pescatarian by swapping the chicken for cod fillets. In this case, place the cod fillets on top of the stew after you have added the beans and olives. Cover with a lid and allow the fish to steam gently for 10-15 minutes, or until the fish is just cooked.
- Add halved (quartered if large) new potatoes into the stew at the same time as the chicken. In this case you will not need to serve with any extra carbs.
Can you reheat Spanish Chicken Stew?
Absolutely – in fact I think it tastes even nicer the next day! Simply put any leftover Spanish Chicken Stew in a plastic lidded container in the fridge. It will keep for 3 days.
When you want to reheat it, put the stew in a pan and add a splash of water. Heat the stew until piping hot all the way through and serve!
Alternatively, reheat in the microwave until piping hot.
Can you freeze Spanish Chicken Stew?
Of course! Place the Spanish Chicken Stew in a plastic lidded container in the freezer. It will keep there for 1 month. When you want to eat it, simply defrost overnight in the fridge then reheat as above.
If you like Spanish Chicken Stew…
…you might like:
- Spanish Style Red Wine, Borlotti Bean and Lamb Shank Casserole
- Spanish Style Chicken Traybake
- Spanish Style Macaroni Cheese with Chorizo and Manchego
- Roast Chicken Leftovers Stew with Easy Peasy Dumplings
- Easy Chicken Goulash
Easy Spanish Chicken Stew
- 1 tablespoon olive oil
- 1 large onion sliced
- 1 red (bell) pepper sliced
- 1 green (bell) pepper sliced
- 3 cloves garlic crushed or grated
- ½ teaspoon chilli flakes (or to taste)
- 3 teaspoons smoked paprika
- 8 chicken thigh fillets (no bones or skin)
- 400 g tin chopped tomatoes
- 200 ml chicken stock (from a cube is fine – I use 1 Kallo organic chicken stock cube)
- 2 dried bay leaves (optional)
- 4 sprigs fresh thyme (optional)
- Salt and black pepper to taste
- 20 black olives
- 400 g tin cannellini beans drained (or chick peas or butter beans)
- 2 teaspoons chopped fresh parsley (optional)
- Rice, mashed potatoes or crusty bread
- Place the onions, peppers and olive oil in a wide pan (must have a lid – a large lidded frying pan, sauté pan or wide cast iron pot would be perfect). Cover with the lid and cook over a medium heat for 3 minutes until the onions and peppers have softened, stirring occasionally.
- Turn down the heat and add the garlic, chilli and paprika. Gently fry for 1 more minute with the lid off, stirring occasionally.
- Add the chicken thighs, tomatoes, chicken stock, bay leaves, thyme, salt and pepper. Turn the heat right up and bring to the boil.
- Turn the heat back down low, cover with the lid and simmer for 10 minutes.
- After the 10 minutes is up, remove the lid and add the black olives and cannellini beans. Simmer with the lid off for a further 10 minutes, stirring occasionally to ensure the stew doesn’t stick. If it starts to stick add a splash more water.
- Serve the stew scattered with chopped fresh parsley and with either rice, mashed potatoes or crusty bread.
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