Crispy skin, tender meat, and a medley of vibrant flavors come together in this Spanish Chicken Stew with Olives Recipe. It's the kind of dish that fills your kitchen with irresistible aromas and feels like a warm hug after a busy day.
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Why You'll Love This Recipe
I've been making this Spanish Chicken Stew with Olives Recipe for years, and honestly, it never fails to impress. Its perfect balance of smoky spices, tender chicken, and briny olives creates a comforting yet exciting meal.
- Deep, complex flavor: A combination of smoked paprika, saffron, and turmeric gives this stew its distinct Spanish character without any complicated techniques.
- One-pot convenience: Everything cooks together, which means less cleanup and more time to enjoy your meal.
- Flexible & forgiving: You can tweak ingredients or use different cuts of chicken without losing that signature taste.
- Perfect for leftovers: This stew tastes even better the next day, making it a great candidate for meal prep or cozy weeknight dinners.
Ingredients & Why They Work
This Spanish Chicken Stew with Olives Recipe uses a handful of ingredients that come together beautifully—each playing a key role. Whether you’re picking up ingredients at your local store or scouting out authentic Spanish olives, here’s a quick rundown on why each matters.
- Bone-in chicken (thighs and drumsticks): Keeps the meat juicy and flavorful during the slow simmer, plus the bones add extra depth to the stew.
- Smoked paprika: It’s the soul of this stew, providing that signature smoky sweetness.
- Yellow onion: Adds a natural sweetness and base flavor when softened just right.
- Carrots: Give the stew gentle sweetness and color contrast.
- Red bell pepper: Adds freshness and bright flavor that cuts through the richness.
- Garlic: Just enough to bring a savory backbone without overpowering.
- White wine: Adds acidity and a touch of fruitiness to balance the richness of the chicken.
- Canned crushed tomatoes: Provides body and slight tang to the broth.
- Chicken broth: The stew’s liquid base, rich and comforting.
- Saffron: A pinch imparts that subtle earthy, floral note and beautiful golden hue.
- Yukon gold potatoes: Tender and velvety, they soak up the stew’s flavors perfectly.
- Bay leaves: Infuse the stew with subtle herbal fragrance.
- Spanish green olives: The star ingredient that adds a briny, salty punch to every bite.
- Italian parsley: Fresh garnish to brighten and finish the dish.
Make It Your Way
I love sharing this recipe because it’s easy to make your own. For example, I sometimes swap out the chicken thighs for boneless breasts when I’m in a hurry or use a splash of sherry instead of white wine for extra depth.
- Add a kick: Try adding a pinch of smoked chili flakes if you like a bit of heat—I find it adds a nice warmth without overwhelming the other flavors.
- Vegetarian twist: Omit the chicken and add hearty vegetables like eggplant or mushrooms; the olives still give that savory lift.
- Make it gluten-free: This recipe is naturally gluten-free, just double-check your broth and wine labels to be safe.
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Step 1: Season and Sear Your Chicken
First things first, pat your chicken dry and generously season it with smoked paprika, salt, and black pepper. I like to use bone-in thighs and drumsticks because they stay super juicy. Heat olive oil in a large Dutch oven until shimmering, then sear the chicken on both sides until golden brown. Don’t overcrowd the pan — sear in batches if you must. Remove the chicken once browned; don't worry if it’s not cooked through yet, that’s coming next!
Step 2: Build the Flavor Base
In the same pot, toss in a bit more olive oil, then add diced onions, carrots, and red bell peppers. Let those soften for about 6-8 minutes until they’re sweet and tender. Next, stir in the minced garlic and spices — smoked paprika, cumin, oregano, and turmeric — cooking just until fragrant, about 1 to 2 minutes. This is where the magic starts to happen, so take a deep breath and enjoy the aromas filling your kitchen.
Step 3: Deglaze and Simmer
Pour in the white wine to deglaze the pot, scraping up any brown bits stuck to the bottom — that’s pure flavor! Let it cook off for a couple of minutes, then stir in crushed tomatoes followed by chicken broth mixed with saffron. Season with salt and pepper to your taste. Bring this to a gentle simmer before adding your browned chicken back in along with diced Yukon gold potatoes and bay leaves. Nestle everything under the liquid, cover with a lid, and let it cook on low for 40 minutes until the chicken is tender and falling off the bone.
Step 4: Add the Olives and Finish Up
After the long simmer, stir in the Spanish green olives, cover again, and let it simmer gently for another 20 minutes. This step softens the olives, allowing their briny flavor to meld beautifully with the chicken and sauce.
Step 5: Garnish and Serve
Just before serving, sprinkle a handful of chopped Italian parsley over the top. I find this addition brings a fresh, herbaceous note that brightens the whole dish. Serve alongside garlic rice or creamy mashed potatoes to soak up the stew’s delicious sauce.
Top Tip
I’ve learned through making this Spanish Chicken Stew with Olives Recipe dozens of times that patience makes all the difference. Here are my go-to tips to nail it every time:
- Searing is key: Don’t rush the searing step; that golden crust locks in juices and adds an amazing smoky flavor.
- Saffron prep: Dissolve saffron in warm chicken broth before adding it to the stew. It helps release the color and aroma better—which gives that gorgeous golden hue and authentic taste.
- Simmer low and slow: Keep the heat low when covering the stew—stir occasionally but avoid lifting the lid too often so the chicken cooks tenderly.
- Choose the right olives: Use quality Spanish green olives, like Manzanilla or Queen olives—they bring that briny pop that transforms the dish.
How to Serve Spanish Chicken Stew with Olives Recipe
Garnishes
I swear by fresh chopped Italian parsley sprinkled over this stew just before serving—it adds that fresh, lively pop that cuts through the richness. Sometimes I add a few lemon wedges on the side for a squeeze of brightness if I’m feeling fancy.
Side Dishes
Garlic rice is my go-to side since it soaks up all that amazing sauce perfectly. But I also love creamy mashed potatoes or even some crusty bread to mop up every last drop. For veggies, a simple sautéed green like garlicky spinach or roasted asparagus works beautifully.
Creative Ways to Present
For special occasions, I like serving this stew in individual rustic terracotta pots to keep it warm and give it that authentic Spanish vibe. Garnishing with a sprinkle of smoked paprika and a sprig of fresh parsley makes it really pop on the table.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Spanish Chicken Stew with Olives in airtight containers in the fridge, and it keeps well for up to 3 days. The flavors deepen overnight, so I highly recommend making it a day ahead if you can!
Freezing
If I want to freeze this stew, I let it cool completely, then transfer it to freezer-safe containers or resealable bags. It freezes beautifully for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge for best results.
Reheating
To reheat, I gently warm the stew on the stovetop over low heat, stirring occasionally so it heats evenly without drying out. If the sauce seems a bit thick after refrigeration, adding a splash of chicken broth helps loosen it up nicely.
Frequently Asked Questions:
Yes! You can use boneless chicken thighs or breasts. Keep in mind bone-in pieces add more flavor and keep the meat juicier during cooking, but boneless will cut down on cooking time and be easier to eat. Just adjust simmering time until the chicken is fully cooked and tender.
If saffron isn’t available, you can increase the turmeric and smoked paprika slightly to mimic the color and depth of flavor saffron provides. It won’t be exactly the same, but it’s a great workaround that still delivers a beautiful golden stew with warm, smoky notes.
Absolutely! This stew actually tastes better the next day as the flavors have more time to meld. Simply refrigerate it overnight in an airtight container and gently reheat before serving. It’s excellent for meal prep or entertaining.
Garlic rice and mashed potatoes are my favorite sides—they soak up the rich sauce wonderfully. Crusty bread works too if you want something lighter. Adding some simple sautéed greens or roasted vegetables rounds out the meal perfectly.
Final Thoughts
This Spanish Chicken Stew with Olives Recipe holds a special spot in my kitchen rotation because it’s so reliably delicious and comforting. The way those smoky spices, tender chicken, and briny olives come together always feels like sharing a little piece of Spain at my table. Give this recipe a try—you’ll find it’s perfect for cozy nights, sharing with friends, or prepping ahead for easy meals. Trust me, once you make it, it’s going to become a go-to from your own kitchen, just like it did in mine.
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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
- Diet: Halal
Description
This hearty and flavorful Spanish Chicken Stew features tender bone-in chicken simmered with aromatic spices, saffron, vegetables, and authentic Spanish green olives. Perfect as a comforting main course, this dish highlights classic Mediterranean ingredients and bold seasonings for a satisfying meal.
Ingredients
Chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper to taste
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
- ½ teaspoon loosely packed saffron (about 1 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 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. Do not overcrowd; sear in batches if necessary. Remove chicken and set aside on a plate.
- Sauté Vegetables: In the same pot, add more olive oil if needed. Cook diced onions, chopped carrots, and diced red bell pepper for 6 to 8 minutes until softened.
- Add Spices and Garlic: Add minced garlic, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, 1 teaspoon dried oregano, and ⅛ teaspoon turmeric. Sauté for 1 to 2 minutes until fragrant.
- Deglaze and Simmer: Stir in ½ cup white wine and 1 cup canned crushed tomatoes. Cook for 2 to 3 minutes to reduce the wine, stirring frequently.
- Add Broth and Saffron: Pour in 1 cup chicken broth and add saffron. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Combine and Cook Chicken and Potatoes: Return seared chicken to the pot. Add diced Yukon gold potatoes and 2 bay leaves, gently nestling them under the liquid. Cover and simmer on low heat for 40 minutes until chicken is cooked through and tender.
- Add Olives and Finish Cooking: Stir in 1.5 cups Spanish green olives, cover again, and simmer on low heat for 20 more minutes.
- Garnish and Serve: Remove from heat, garnish with chopped Italian parsley, and serve. Pair nicely with garlic rice or mashed potatoes.
Notes
- Dissolve the saffron in chicken broth before adding to release maximum flavor and color.
- If saffron is unavailable, increase turmeric and smoked paprika to compensate for flavor and color.
- Use turmeric sparingly to avoid an overwhelming yellow color.
- Replace white wine with additional broth if preferred or to keep it alcohol-free.
- Choose high-quality Spanish green olives for best taste.
- Freeze leftovers after cooling completely in airtight containers or resealable bags for up to 3 months. Thaw overnight in the fridge or reheat directly on stovetop from frozen.
- Boneless chicken thighs or breasts can be substituted for bone-in pieces.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg
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