Home » Recipes » Spanish chicken stew

Spanish chicken stew

Name: Spanish chicken stew
Cook time: 55 min
Yield: 6
Ingredients: 30ml (2 tbsp) olive oil; 8 chicken pieces (thighs; and drumsticks); salt and freshly ground black pepper, to taste; 5ml (1 tsp) smoked paprika; 1 onion, chopped; 2 garlic cloves, finely chopped; 125g chorizo sausage, sliced; 125ml (½ cup) white wine; 2 x 400g tins chopped tomatoes; 6 sprigs fresh thyme, chopped; 2 bay leaves; 100ml chicken stock; 4 medium potatoes, cut into chunks; 200g black olives, pitted; couscous or polenta, to serve

March 13, 2024 (Last Updated: April 16, 2024)

A simple, comforting dish of chicken thighs simmered with tomatoes, peppers, and classic Spanish ingredients! Great all year round, it’s light and summery, but still hearty enough for cool autumn evenings.

This recipe is guaranteed to become a family dinner favourite.

Print Recipe

Spanish chicken stew

Serves: 6

Cooking Time: 55 mins

Ingredients

30ml (2 tbsp) olive oil
8 chicken pieces (thighs
and drumsticks)
salt and freshly ground black pepper, to taste
5ml (1 tsp) smoked paprika
1 onion, chopped
2 garlic cloves, finely chopped
125g chorizo sausage, sliced
125ml (½ cup) white wine
2 x 400g tins chopped tomatoes
6 sprigs fresh thyme, chopped
2 bay leaves
100ml chicken stock
4 medium potatoes, cut into chunks
200g black olives, pitted
couscous or polenta, to serve

Instructions

Heat the oil in a large saucepan. Fry the chicken pieces in batches until golden brown. Season with salt, pepper and smoked paprika. Remove from the saucepan and set aside.

In the same saucepan, fry the onion and garlic until soft. Add the chorizo and fry for 1 – 2 minutes. Add the wine, tomatoes, thyme, bay leaves and stock. Return the chicken to the pot, cover and simmer for 15 minutes.

Add the potatoes and cook for a further 30 minutes over low heat.

Stir through the olives and serve with soft polenta or couscous.

Made this recipe? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Sundried Tomato Chicken