This Spanish Chicken Stew with Olives Recipe packs a beautiful blend of smoky spices, tender chicken, and briny olives that makes every bite feel like a warm hug. It’s one of those dishes you’ll want to make again and again, especially when you crave something comforting but special.
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Why You'll Love This Recipe
This Spanish Chicken Stew with Olives Recipe has quickly become one of my go-to comfort foods. What I love is how it brings together simple ingredients with bold flavors that feel both rustic and elegant at the same time.
- Rich, smoky flavor: The smoked paprika and cumin create a depth that makes this stew unforgettable.
- Tender, juicy chicken: Searing the chicken first locks in moisture and ensures perfectly cooked meat every time.
- Bright, briny olives: The Spanish green olives add a punch of savory complexity that truly elevates the dish.
- Comforting and easy: This stew simmers low and slow, giving you hands-off time, but a meal that feels special enough to serve guests.
Ingredients & Why They Work
The ingredients in this Spanish Chicken Stew with Olives Recipe come together like a well-rehearsed band—each one plays its part perfectly, from the smoky spices to the rich broth and bright olives. Shopping tip: look for quality Spanish olives and fresh saffron if you can; they make a noticeable difference.
- Chicken drumsticks and thighs: Bone-in pieces add flavor and stay moist during slow cooking.
- Smoked paprika: Essential for that classic Spanish smoky depth—don’t skip it!
- Yellow onion: Adds sweetness and a solid aromatic base for the stew.
- Carrots: Bring natural sweetness and texture contrast.
- Red bell pepper: Adds a subtle fruity brightness that balances the savory elements.
- Garlic: The garlic warms everything up and layers on flavor.
- Ground cumin: Gives an earthy warmth that blends beautifully with paprika.
- Dried oregano: Offers herbal notes essential for Spanish cooking.
- Turmeric: Just a pinch adds a lovely golden color without overpowering.
- White wine: Helps deglaze the pan and adds subtle acidity.
- Crushed tomatoes: Provide a rich base with a gentle tang.
- Chicken broth: The heart of the stew’s savory liquid.
- Saffron: Adds a luxurious aroma and color—if you can find it.
- Yukon gold potatoes: Soak up flavors and add comforting creaminess.
- Bay leaves: Infuse a subtle floral and herbal note.
- Spanish green olives: Briny bites that bring the stew’s character to life.
- Italian parsley: Freshness to finish and brighten the dish.
Make It Your Way
I love making this Spanish Chicken Stew with Olives Recipe my own by swapping in whatever veggies I have on hand or including extra heat with a pinch of chili flakes. Don’t hesitate to experiment a little—you’ll make it your own favorite version!
- Variation: Once, I added sliced chorizo for an even smokier flavor, and it took the stew to another level. Totally worth trying if you’re a meat lover.
- Dietary modification: You can use chicken breasts if you prefer white meat, but keep in mind they’ll cook faster, so adjust simmer time accordingly.
- Seasonal twist: Swap potatoes out for sweet potatoes in fall for a little sweetness.
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Step 1: Sear the Chicken to Lock in Juices
Start by seasoning your chicken thoroughly with smoked paprika, salt, and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat, then brown the chicken pieces on both sides until they turn a gorgeous, crispy golden brown. This not only adds flavor but also seals moisture inside. Don’t crowd the pan—do this in batches if you need to. Once browned, set the chicken aside on a plate.
Step 2: Build Your Flavor Base
In the same pot, add a little more oil if it looks dry, then toss in the diced onion, carrots, and red bell pepper. Cook them gently for 6 to 8 minutes until they’re soft and fragrant. This tender base is going to soak up the spices and really deepen the stew’s flavor.
Step 3: Spice It Up
Add the minced garlic along with smoked paprika, cumin, oregano, and turmeric. Keep stirring for 1-2 minutes until you can’t smell anything else but those warm, smoky aromas. It’s incredible how much this simple step enhances the whole dish.
Step 4: Simmer the Stew
Pour in the white wine and crushed tomatoes, letting it cook for 2-3 minutes to mellow the wine’s sharpness. Then add the chicken broth and saffron (I like to dissolve the saffron in the broth beforehand to release maximum flavor). Season with salt and pepper, pop the chicken back in, add diced potatoes and bay leaves, and bring everything back to a gentle simmer. Cover and let it cook for 40 minutes until the chicken is tender and juicy.
Step 5: Finish with Olives and Fresh Herbs
Finally, stir in the Spanish green olives, cover, and simmer low and slow for another 20 minutes. This allows the olives’ briny flavor to infuse the broth beautifully. When you’re ready, sprinkle chopped Italian parsley on top before serving.
Top Tip
After making this stew several times, I’ve learned a few things that will really help you get the best results without any fuss:
- Sear patiently: Don’t rush browning the chicken—good color means better flavor, so take your time and do it in batches.
- Saffron prep: Dissolve your saffron in warm broth before adding. It makes the color richer and aroma much more pronounced.
- Don’t skip the olives: Use a good-quality Spanish green olive; their briny punch really lifts the whole stew.
- Adjust simmer heat: Keep your simmer low and steady so the chicken stays tender and the flavors meld gently without drying out.
How to Serve Spanish Chicken Stew with Olives Recipe
Garnishes
My favorite finishing touch is a generous sprinkle of freshly chopped Italian parsley—it adds a pop of green and fresh herbiness that brightens every bite. Sometimes I add a little lemon zest if I’m feeling playful, which adds a lovely zing.
Side Dishes
I love serving this stew alongside garlicky rice or creamy mashed potatoes soaked in the sauce. Crusty bread is a must-have for soaking up that luscious broth—you won’t want a drop to go to waste!
Creative Ways to Present
For special dinners, I sometimes serve the stew in small individual cazuelas or rustic earthenware bowls. Pair it with a vibrant Spanish red wine and some roasted vegetables for a festive, full-on Spanish experience.
Make Ahead and Storage
Storing Leftovers
I usually cool the stew completely before transferring leftovers to airtight containers. It keeps beautifully in the fridge for up to 3 days, and the flavors develop even more overnight, making for excellent next-day lunches.
Freezing
This stew freezes like a dream. Once cooled, pack it into freezer-safe containers or bags and freeze for up to 3 months. When thawed slowly in the fridge, the chicken stays tender and the sauce tastes just as vibrant.
Reheating
Whenever I reheat, I prefer the stovetop over the microwave to keep the texture intact. Low and slow on the burner preserves the chicken’s juiciness and refreshes the flavors without risk of drying out.
Frequently Asked Questions:
Absolutely! You can swap the bone-in thighs and drumsticks for boneless thighs or breasts. Just keep an eye on the cooking time, as boneless cuts will cook faster and may dry out if overcooked.
If saffron is unavailable, increase the turmeric and smoked paprika slightly to enhance color and flavor. Turmeric provides a lovely golden hue and a mild earthiness, while paprika keeps the smoky notes going.
Yes, you can replace the white wine with extra chicken broth. The wine adds acidity and complexity, but the stew will still be delicious, especially with a bit of lemon juice added at the end if desired.
Searing the chicken first locks in moisture, and keeping the simmer at a gentle low heat helps keep the chicken tender. Covering the pot during simmering also traps steam to prevent drying. Avoid overcooking by checking for doneness at around 40 minutes.
Final Thoughts
This Spanish Chicken Stew with Olives Recipe holds a special spot in my heart—its slow-simmered richness and cozy, layered flavors bring people together at the table, no matter the occasion. I hope you give it a try and let it become one of your comfort food staples, too. Cooking it feels like a small trip to Spain without ever leaving your kitchen, and honestly, what could be better than that?
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Description
A flavorful Spanish Chicken Stew featuring tender bone-in chicken simmered with smoky paprika, aromatic spices, saffron, vegetables, and Spanish green olives. Perfectly comforting and delicious, this stew pairs wonderfully with garlic rice or mashed potatoes.
Ingredients
For the chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper to taste
For the stew
- Olive oil, a few generous drizzles
- 1 medium yellow onion, small-diced
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ⅛ teaspoon turmeric
- ½ cup white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 1 large pinch saffron (about ½ teaspoon loosely packed)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Italian parsley, chopped (for garnish)
Instructions
- Season and sear chicken: Season the chicken pieces with 1 teaspoon smoked paprika, 1.5 teaspoons salt, and ground black pepper. Heat a few generous drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown in batches if needed. Remove and set aside.
- Sauté vegetables: In the same pot, add more olive oil if needed. Cook the diced onions, chopped carrots, and diced red bell peppers for about 8 minutes until softened.
- Add garlic and spices: Stir in the minced garlic, ½ teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until fragrant.
- Deglaze and simmer: Pour in the white wine and crushed tomatoes. Cook for 3 minutes, stirring frequently to cook off the alcohol and blend flavors.
- Add broth and saffron: Stir in the chicken broth and saffron (optionally dissolved in broth beforehand). Season with salt and pepper to taste. Bring to a simmer.
- Cook chicken and potatoes: Return the seared chicken to the pot. Add the diced Yukon gold potatoes and bay leaves, nestling them gently under the liquid. Cover and simmer for 40 minutes until chicken is cooked through and tender.
- Add olives and finish cooking: Stir in the Spanish green olives, cover again, and simmer over low heat for an additional 20 minutes to meld flavors.
- Garnish and serve: Remove bay leaves, garnish with chopped Italian parsley, and serve hot. This stew pairs beautifully with garlic rice or mashed potatoes.
Notes
- Optionally dissolve saffron in warm broth before adding to release maximum flavor and color.
- If saffron is unavailable, increase turmeric and smoked paprika slightly for color and flavor.
- Use only a small amount of turmeric to avoid overly intense yellow coloration.
- If you prefer not to use white wine, substitute with additional chicken broth.
- Choose high-quality Spanish green olives for best taste.
- Bone-in chicken can be swapped for boneless thighs or breasts but cooking time may vary.
- To freeze: Allow stew to cool completely, store in airtight containers or resealable bags for up to 3 months. Thaw overnight in fridge or reheat directly on stovetop from frozen.
- Serve with garlic rice or creamy mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
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