Spanish Chicken Stew: an exotic dish that’s far easier to make than you’d think, and it all happens in one pan.
Tender pieces of chicken are cooked in a rich red sauce that’s infused with the smoky flavours of paprika and chorizo sausage. A handful of black Spanish olives and parsley finishes off this incredible dish.
With a double whammy of smoky flavours, this Spanish Chicken Stew (One Pan) is going to fill your home with mouth watering aromas.
Why Spanish Chicken Stew (One Pan) is so Good!
- the flavour is amazing (l think l’ve said that a few times, but it’s TRUE)
- apart from the saffron threads which are optional, the recipe uses everyday ingredients
- all the action happens in one pan
- it’s economical
- it can be on the table in 45 minutes, making it a fabulous mid week meal.
- it’s totally freezable
I just thought of another reason why this stew is so good, it goes well with a glass of Spanish Sangria 🍷
Preparation Time: 15 mins
Cooking Time: 25 mins
- 1 cup chicken stock
- 3 – 4 saffron threads (optional) (note 1)
- 1 tsp salt
- 1 tsp smoked paprika
- 4 chicken thigh fillets, bone in (200 g / 7 oz per thigh)
- 1 chorizo, skin removed, cut into slices
- 2 tbsp olive oil
- 1 medium onion, roughly chopped
- 1 tbsp garlic, roughly chopped
- 1 medium red capsicum / red pepper cut into slices (note 2)
- 1 x 400 g / 14 oz tin of diced tomatoes
- 2 – 3 small potatoes, cut into small chunks
- 1/3 cup Spanish olives (note 3)
- 2 tbsp roughly chopped parsley
- Preheat oven to 180 C / 350 F.
- Combine chicken stock and saffron threads in a small bowl. Set aside.
- Combine salt and paprika. Pat dry the chicken with a paper towel. Rub the salt and paprika mixture into chicken, skin side first.
- Heat oil in a medium sized skillet or pan over moderate heat. Add the chicken, skin side first and sliced chorizo. Cook until the chicken is golden brown all over. Remove chicken and chorizo from the pan. Set aside.
- Add onion, garlic and red capsicum to the same pan. Saute until the onion is very soft (note 4).
- Pour chicken stock and diced tomatoes into the pan. Stir gently. Return chicken and chorizo sausage to pan.
- Arrange potatoes around the chicken, pushing them into the liquid so that they’re almost submerged.
- Bring to the boil. Cover and place in oven for 25 minutes.
- Remove from oven. Check that the chicken has cooked through (note 5).
- Scatter olives and parsley over the stew.
- We love to eat our Spanish stew with couscous, but it goes equally well with rice too, and a glass of Spanish Sangria, of course!
- Saffron threads are expensive. You will still have an amazing tasting dish if you leave them out. I don’t always add saffron as l have one daughter who can’t stand it.
- The red capsicum slices were 1 cm / 1/2″ thick and 8 cm / 3″ long.
- Please use Spanish olives and not kalamata olives. The kalamata olives are just too strong for this dish, whereas the Spanish olives have a far more subtle flavour and complement the stew well.
- Once the chicken and chorizo sausage are removed from the pan, you will have a beautiful golden oil that has been infused with the smoky flavours of the chorizo sausage and paprika. The onion, garlic and red capsicum will absorb these gorgeous flavours as they cook.
- If there is too much liquid in the pan after cooking, transfer the chicken to a plate and cover with foil. Return the pan to the oven and continue to cook, uncovered, until you have reached the desired consistency.