This Spanish Chicken Stew with Olives Recipe is a real gem for cozy weeknight dinners. Tender chicken slowly simmered in a fragrant, lightly spiced sauce with salty olives makes every bite incredibly satisfying. You're going to love how the flavors meld together!
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Why You'll Love This Recipe
I honestly can’t get enough of this Spanish Chicken Stew with Olives Recipe. It’s the kind of dish that fills your kitchen with the warm, inviting scent of smoked paprika, saffron, and fresh herbs. Plus, the addition of olives gives it a wonderful salty pop that’s just unforgettable.
- Comfort in a pot: This stew is hearty and satisfying, perfect for cool evenings or any time you crave a warm meal.
- Simple but flavorful: A handful of spices and fresh ingredients come together to create layers of rich taste without fuss.
- One-pot wonder: Everything cooks in a single Dutch oven, making cleanup a breeze.
- Customizable: Whether you want it a bit spicier or more herbaceous, this stew adapts to your preferences wonderfully.
Ingredients & Why They Work
The ingredients in this Spanish Chicken Stew with Olives Recipe are thoughtfully chosen. Each one brings a unique element that harmonizes beautifully — from smoky paprika to the bright punch of saffron. Let me walk you through why these matter and my favorite shopping tips.
- Bone-in chicken: Using drumsticks and thighs keeps the meat juicy and full of flavor; the bones add depth to the stew’s broth.
- Smoked paprika: It’s the star spice here — delivering that classic Spanish smokiness that instantly lifts the dish.
- Yellow onion: Provides a sweet, mellow base when softened, balancing the savory spices perfectly.
- Carrots and red bell pepper: These add natural sweetness, color, and texture to the stew.
- Garlic: No stew is complete without it — gives this recipe its garlicky warmth.
- Ground cumin, oregano, turmeric: These spices create a warm, earthy foundation that’s subtle but complex.
- White wine: Adds acidity and depth; it cooks off so you’re left with rich flavor, no harsh alcohol taste.
- Canned crushed tomatoes: These bring body and a slight tang, helping build the stew’s sauce.
- Chicken broth: The liquid base that binds everything together with savory goodness.
- Saffron: Adds a subtle floral aroma and an irresistible golden hue; definitely worth seeking out!
- Yukon gold potatoes: These hold their shape well and soak up all those amazing flavors without getting mushy.
- Bay leaves: They release a gentle herbal note that rounds out the dish.
- Spanish green olives: The salty, briny bites that make the stew uniquely wonderful.
- Italian parsley: Bright, fresh garnish to finish the dish and add a pop of color.
Make It Your Way
I love that this Spanish Chicken Stew with Olives Recipe is super flexible, so you can make it your own. Whether it’s tweaking spices or swapping in different veggies, there’s room to tailor it to your tastes or pantry staples.
- Variation: I sometimes toss in some sliced chorizo for an extra smoky kick — it deepens the flavor and adds a meaty texture that's delicious.
- Dietary mods: If you prefer bone-free chicken, boneless thighs work just fine—just adjust the cooking time slightly to avoid drying out the meat.
- Seasonal swaps: In the summer, I like adding fresh tomatoes instead of canned, plus a handful of fresh spinach near the end.
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Step 1: Sear Your Chicken to Lock in Juices
Start by seasoning your chicken pieces well with smoked paprika, salt, and pepper — I usually use about a teaspoon of paprika and a generous pinch of salt. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the chicken in batches until both sides turn a gorgeous golden brown. Don’t rush this; a good sear is what builds flavor, so take your time but avoid overcrowding the pan to keep that crisp exterior. Set them aside once done.
Step 2: Build Your Flavor Base
In the same pot, add a bit more olive oil if needed and toss in diced onions, carrots, and red bell peppers. Cook them gently for 6 to 8 minutes until they soften and sweeten — this is where your stew starts to take shape. Then stir in minced garlic along with smoked paprika, cumin, oregano, and turmeric, cooking for another minute or two until everything is fragrantly mingling.
Step 3: Deglaze and Simmer
Pour in your white wine, scraping up any browned bits stuck to the bottom — that’s pure flavor gold. Let it bubble away for 2 to 3 minutes until the wine reduces slightly. Add crushed tomatoes and stir. Next, pour in chicken broth, add the saffron, and season with salt and pepper. Bring the stew back to a gentle simmer.
Step 4: Return Chicken & Add Potatoes
Nestle the seared chicken back into the pot along with your diced Yukon gold potatoes and bay leaves. Cover the pot and let everything simmer gently for about 40 minutes — this slow cooking makes your chicken tender and your potatoes soaking up all those fabulous flavors.
Step 5: Add Olives & Final Simmer
Once the chicken is tender, fold in the Spanish green olives, cover again, and simmer on low for another 20 minutes. This last step lets the olives release their briny goodness into the stew without overcooking.
Step 6: Garnish and Serve
Finish the stew with a sprinkle of chopped Italian parsley for that fresh, vibrant note. I usually serve it alongside garlicky rice or creamy mashed potatoes — both soak up the delicious sauce perfectly!
Top Tip
From my experience with this Spanish Chicken Stew with Olives Recipe, a few tricks will make your dish shine every time. Paying attention to the searing step and gentle simmering really elevates the flavor and texture.
- Don’t skip searing: I learned the hard way that skipping this means a stew with less flavor depth; taking your time to brown the chicken beautifully makes a huge difference.
- Gently simmer, don’t boil: Rushing the stew to boil toughens the chicken and breaks down potatoes too much; keep it at a low simmer for best tenderness.
- Saffron soaking: I like to dissolve my saffron in the chicken broth before adding it; this releases maximum color and aroma to give that authentic Spanish touch.
- Olives at the end: Adding olives too early dulls their flavor, so I always fold them in toward the last 20 minutes for that perfect briny boost.
How to Serve Spanish Chicken Stew with Olives Recipe
Garnishes
I keep it simple with fresh chopped Italian parsley—it really brightens up the rich stew. Sometimes for an extra pop, I add a drizzle of good-quality olive oil or a few thin slices of lemon zest. It’s those little touches that turn it from everyday to special.
Side Dishes
Garlic rice is my go-to side because it soaks up all that delicious sauce. Creamy mashed potatoes work equally well and allow the stew’s flavors to shine. On lighter days, a simple crusty bread and a green salad complement the richness perfectly.
Creative Ways to Present
For a dinner party, I’ve served this stew in shallow bowls garnished with microgreens and a sprinkle of smoked paprika dust for a bit of drama. Using colorful earthenware creates a rustic, inviting vibe that guests love. Plus, it’s easy to portion out!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in airtight containers in the fridge. The stew actually tastes even better the next day after the flavors have mingled. Just reheat gently on the stovetop to keep the chicken tender and juicy.
Freezing
I freeze this stew regularly for easy meals. After it has completely cooled, I portion it into freezer-safe containers or bags. It freezes beautifully for up to three months—just thaw overnight in the fridge before reheating.
Reheating
To reheat, I prefer warming it slowly over medium-low heat on the stovetop, stirring occasionally. This method keeps the chicken moist and prevents the potatoes from falling apart. Avoid using a microwave when possible, as it can dry things out.
Frequently Asked Questions:
Yes! If you don’t have saffron on hand, you can replace it with a bit more turmeric and smoked paprika to maintain color and flavor. The stew will still be delicious and warm, just slightly different in aroma.
I recommend using good-quality Spanish green olives — they have a mild, briny flavor that complements the stew perfectly. Avoid overly salty or heavily brined olives, which can overpower the dish.
Absolutely! Boneless chicken thighs or breasts work well if you prefer less fuss with bones. Just keep an eye on cooking times to prevent drying out, as boneless cuts cook faster.
Definitely! This Spanish Chicken Stew with Olives Recipe makes excellent leftovers and tastes even better the next day. It freezes well too, making it an ideal candidate for meal prep and quick dinners.
Final Thoughts
This Spanish Chicken Stew with Olives Recipe is one of those dishes I always keep in my cooking rotation. It’s comfort food with a little flair, easy enough to whip up midweek but special enough to impress. I hope you give it a try — it’ll quickly become your go-to for tasty, soul-warming meals.
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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
This Spanish Chicken Stew is a hearty and flavorful dish featuring tender bone-in chicken simmered with aromatic spices, vegetables, green olives, and a touch of saffron. Perfect for a comforting dinner, it combines smoky paprika, cumin, and turmeric with vibrant ingredients like bell peppers and potatoes, finished with fresh Italian parsley. Serve with garlic rice or mashed potatoes for a satisfying meal.
Ingredients
For the Chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Stew
- 2 tablespoons olive oil (divided)
- 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
- ½ teaspoon loosely packed saffron (about a large pinch)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- 2 tablespoons chopped Italian parsley
Instructions
- Season the Chicken: Season the chicken drumsticks and thighs with 1 teaspoon smoked paprika, about 1.5 teaspoons salt, and ground black pepper. Set aside.
- Sear the Chicken: Heat a few generous drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the chicken pieces on both sides until golden brown, working in batches if necessary to avoid overcrowding. Remove chicken and set aside on a plate.
- Sauté Vegetables: Add more olive oil to the same pot if needed. Cook the diced onions, chopped carrots, and diced red bell pepper for about 6 to 8 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until spices release their aroma.
- Deglaze and Simmer: Pour in the white wine and stir in the crushed tomatoes. Cook for 2 to 3 minutes to reduce the wine slightly and blend flavors, stirring often.
- Add Broth and Saffron: Pour in chicken broth and add the saffron. Season with salt and pepper to taste. Bring the mixture back to a simmer.
- Simmer Chicken and Potatoes: Return the seared chicken to the pot and nestle it into the simmering liquid. Add diced Yukon gold potatoes and bay leaves, making sure everything is covered by the liquid. Cover the pot with a lid and simmer gently for 40 minutes until the chicken is cooked through and tender.
- Finish with Olives: Add the Spanish green olives, cover again, and simmer on low heat for another 20 minutes to meld the flavors.
- Garnish and Serve: Remove bay leaves, sprinkle chopped Italian parsley on top, and serve hot. This stew pairs wonderfully with garlic rice or mashed potatoes.
Notes
- Before adding saffron, dissolve it in the chicken broth to release its flavors and color more effectively.
- If saffron is unavailable, increase turmeric and smoked paprika slightly to maintain the stew’s vibrant color and flavor.
- Use only a small amount of turmeric to avoid an overly intense yellow color.
- For a wine-free version, substitute white wine with extra chicken broth.
- Choose high-quality Spanish green olives for authentic flavor.
- Bone-in chicken adds deeper flavor; boneless thighs or breasts can be used but may require shorter cooking time.
- To freeze, let stew cool completely, then store in airtight containers or resealable bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
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