Spanish Chicken Stew with Olives Recipe brings together a harmony of smoky, savory, and slightly tangy flavors that make it one of my favorite go-to comfort dinners. It’s got hearty chicken, briny olives, and a rich sauce that's, honestly, pure magic after just an hour of cooking.
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Why You'll Love This Recipe
I’m genuinely excited every time I make this Spanish Chicken Stew with Olives Recipe because it takes humble ingredients and turns them into a soulful meal that’s flavorful but still easy enough for a weeknight—plus, it invites all sorts of delicious customization.
- Bold, smoky flavor: The smoked paprika and cumin make this stew fragrant and deeply savory without overpowering the chicken.
- Briny olives add character: Those Spanish green olives bring a tangy pop that beautifully balances the richness.
- One-pot comfort: Everything cooks together, so cleanup is easy and the flavors meld perfectly.
- Super versatile: Whether you swap chicken pieces or adjust spices, this stew adapts with ease to what you have on hand.
Ingredients & Why They Work
Each ingredient in the Spanish Chicken Stew with Olives Recipe plays an essential role—from layering the flavors to balancing textures. Choosing quality basics makes all the difference, so here’s a quick breakdown to help you shop smart.
- Chicken drumsticks and thighs: Bone-in pieces add depth to the stew’s flavor and keep the meat juicy while simmering.
- Smoked paprika: This smoky spice is the heart of the dish, giving it that authentic Spanish vibe.
- Yellow onion: Adds sweetness and a savory base once softened.
- Carrots: Bring subtle earthiness and freshness to balance the richness.
- Red bell pepper: Adds color and a hint of sweetness.
- Garlic: Garlic intensifies the savory profile and smells irresistible when sautéed.
- Ground cumin & dried oregano: They round out the spice mix with depth and aromatic complexity.
- Turmeric: Provides gentle warmth and a beautiful golden hue without overpowering.
- White wine: Helps deglaze the pan, adding acidity and complexity to the sauce.
- Crushed tomatoes: Give body and subtle acidity to the stew’s rich base.
- Chicken broth: A flavorful liquid that brings everything together.
- Saffron: A pinch adds floral notes and golden color—well worth the splurge.
- Yukon gold potatoes: They absorb all those wonderful flavors and thicken the stew naturally.
- Bay leaves: Provide subtle herbal undertones while simmering.
- Spanish green olives: The star garnish that adds bright, salty tang.
- Italian parsley: Freshens up each bite and adds a pop of color at the end.
Make It Your Way
This Spanish Chicken Stew with Olives Recipe lends itself beautifully to tweaks. I love making it “my way” by swapping out ingredients or dialing up the spice depending on my mood or the season.
- Variation: One time I swapped chicken thighs for boneless breasts when short on time—it worked wonderfully, just reduce simmering time to keep the chicken tender.
- Spice level: If you want a little kick, add red pepper flakes when sautéing the garlic; it’s a game-changer.
- Vegetarian twist: Replace chicken with hearty mushrooms or chickpeas and use vegetable broth for a plant-based version.
- Seasonal swaps: Try using sweet potatoes instead of Yukon golds for a fall-inspired twist.
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Step 1: Season and Sear the Chicken
I start by patting the chicken pieces dry—this helps them brown nicely. Then, I sprinkle smoked paprika, salt, and pepper all over. Heat up a sturdy Dutch oven with olive oil over medium-high, and sear the chicken until golden on both sides—taking care not to crowd the pan (sear in batches if needed). This step locks in flavor and gives a beautiful color base.
Step 2: Sauté the Vegetables and Spices
Once the chicken is out, I add a bit more olive oil if the pot’s dry, then toss in diced onion, chopped carrots, and red bell pepper. I cook them gently for 6-8 minutes until fragrant and tender. Then comes the garlic along with smoked paprika, cumin, oregano, and turmeric—cooking it all another couple of minutes to toast the spices and release their aroma.
Step 3: Build the Sauce
Next, I pour in the white wine to deglaze the pot, scraping up any browned bits for that extra depth. After a few minutes of simmering off the alcohol, I stir in crushed tomatoes, chicken broth, and my saffron dissolved gently in broth (this really brings out color and fragrance). Salt and pepper go in here too, to taste.
Step 4: Simmer with Potatoes and Bay Leaves
Then I nestle the seared chicken back in, along with diced Yukon gold potatoes and bay leaves. With the lid on, everything simmers gently for 40 minutes until the chicken is tender and cooked through—this step is key for those deep, comforting flavors.
Step 5: Finish with Olives and Parsley
The stew gets another splash of flavor when I stir in those briny Spanish green olives. I cover and simmer another 20 minutes on very low heat, so the olives infuse the broth without getting mushy. Finally, I sprinkle chopped Italian parsley right before serving for freshness and color.
Top Tip
From my kitchen to yours, these tips are little tricks I learned that help this stew come out perfectly every time—trust me, they’ve saved me from a few frustrating batches!
- Sear in batches: Don’t rush this step! Crowding the pan means steaming, not browning—brown and flavorful is what you want.
- Saffron prep: Dissolving saffron in broth before adding it really unlocks its color and fragrance rather than just sprinkling it dry.
- Low and slow: Keep your simmer gentle once everything’s in the pot to keep chicken juicy and avoid breaking down the potatoes too much.
- Olive quality counts: Use good-quality Spanish green olives; they make a noticeable difference, adding brightness and flavor depth.
How to Serve Spanish Chicken Stew with Olives Recipe
Garnishes
I always go for a generous sprinkle of fresh chopped Italian parsley—that burst of green is both pretty and refreshing. Sometimes a little lemon zest on top adds a nice zing if I’m feeling fancy.
Side Dishes
Garlic rice is my favorite side with this stew—the fluffy rice soaks up all that beautiful sauce. Mashed potatoes or crusty bread also work like magic to sop up every last drop.
Creative Ways to Present
For special occasions, I like to serve this stew family-style in a rustic earthenware dish straight from the stove to the table—it feels warm and welcoming, perfect for sharing. Adding a side of roasted seasonal veggies makes it pop visually and adds extra texture.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, and the chicken remains tender. Just be sure to cool the stew fully before refrigerating.
Freezing
This stew freezes beautifully. I let it cool completely, then portion it into freezer-safe bags or containers. It keeps well for up to 3 months, making it a perfect prep-ahead meal for busy weeks.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Adding a splash of broth or water helps loosen the sauce if it's thickened too much. Microwave works too if you're in a hurry, but stovetop brings back the best texture.
Frequently Asked Questions:
Yes! You can substitute boneless thighs or breasts, but reduce the simmering time to avoid drying out the meat—about 20-30 minutes should do the trick depending on cut size.
If you don’t have saffron, you can increase turmeric slightly and smoked paprika to boost color and flavor. While it won’t replicate saffron’s unique floral notes exactly, it still results in a vibrant, flavorful stew.
Absolutely! You can replace the white wine with additional chicken broth. It won’t have the same acidity or depth, but the stew will still be delicious and comforting.
Look for high-quality Spanish green olives, preferably pitted and stuffed or plain. The briny, slightly salty flavor is key to balancing the stew. Avoid overly salty or heavily cured olives as they might overpower the dish.
Final Thoughts
I can’t recommend this Spanish Chicken Stew with Olives Recipe enough—it’s that warm kind of dish that brings people together and makes your kitchen smell incredible. Whether you’re new to Spanish flavors or a seasoned fan, this stew feels like a hug in a bowl. Give it a try; I’m pretty sure it’ll become one of your favorites too.
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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 hearty and flavorful Spanish Chicken Stew featuring tender bone-in chicken simmered with aromatic spices, vegetables, green olives, and saffron for a delicious and comforting meal.
Ingredients
For the chicken
- 4 bone-in chicken drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper, to taste
For the stew
- Olive oil, as needed
- 1 medium yellow onion, small-diced
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.125 teaspoon turmeric
- 0.5 cup white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 0.5 teaspoon saffron, loosely packed (about a large pinch)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Chopped Italian parsley, for garnish
Instructions
- Season the chicken: Season the chicken drumsticks and thighs with 1 teaspoon smoked paprika, 1.5 teaspoons salt, and ground black pepper to taste. 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 to avoid overcrowding. Remove from pot and set aside on a plate.
- Cook the vegetables: In the same pot, add more olive oil if needed. Add diced onions, carrots, and red bell pepper. Cook for 6 to 8 minutes until softened.
- Sauté spices and garlic: Add minced garlic, 0.5 teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until fragrant.
- Add liquids and simmer: Stir in the white wine and crushed tomatoes. Cook for 2 to 3 minutes to reduce the wine slightly, stirring frequently.
- Add broth and saffron: Pour in chicken broth and add saffron. Season with salt and pepper as needed. Bring the mixture to a simmer.
- Combine chicken and potatoes: Return the seared chicken to the pot. Nestle the diced potatoes and bay leaves into the simmering liquid. Cover with a lid and let simmer for 40 minutes until the chicken is tender and cooked through.
- Add olives and finish simmering: Stir in the Spanish green olives, cover again, and continue to simmer over low heat for another 20 minutes to allow flavors to meld.
- Garnish and serve: Remove bay leaves, garnish the stew with chopped Italian parsley, and serve hot. This stew pairs wonderfully with garlic rice or mashed potatoes.
Notes
- Optional: Dissolve saffron in broth before adding to release more flavor and color.
- If saffron is unavailable, increase turmeric and smoked paprika gradually to achieve desired flavor and color.
- Use only a small amount of turmeric to avoid overpowering yellow coloring.
- Substitute white wine with additional broth if preferred or for a non-alcoholic version.
- Use high-quality Spanish green olives for best flavor.
- Bone-in chicken can be replaced with boneless thighs or breasts, but cooking time might vary.
- To freeze: Cool completely, store in containers or resealable bags for up to 3 months. Thaw overnight in the refrigerator or reheat directly over stovetop from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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