Spanish Style Chicken Stew Recipes

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MA'S SPANISH CHICKEN STEW



Ma's Spanish Chicken Stew image

This Spanish Chicken stew is my mom's verison of a pollo guisado, with plenty of vegetables, beans, and olives, and it's perfect served over rice.

Provided by Kaitlin

Categories     Chicken &     Poultry

Time 1h20m

Number Of Ingredients 16

2 tablespoons oil
8 bone-in, skin-on chicken thighs
6 cloves garlic ((finely chopped))
1 onion ((diced))
2 stalks celery ((diced))
4 medium carrots ((diced))
1 green bell pepper ((diced))
2 medium potatoes ((diced))
1 packet of Goya Sazon con culantro y achiote seasoning
2 bay leaves
½ cup Spanish green olives ((whole or roughly chopped))
14 ounces canned whole peeled tomatoes
1 14- ounce can pink beans
2 cups water
Salt to taste ((we added an additional ½ teaspoon))
3 cups uncooked white rice ((steamed and thoroughly mixed with ¼ cup of olive oil, 1 teaspoon salt, and ¼ cup chopped parsley))

Steps:

  • First, heat a large skillet or Dutch oven over medium-high heat. Spread 2 tablespoons of oil evenly across the cooking surface, and brown the chicken thighs on both sides. Set the browned chicken aside on a plate.
  • Add the garlic and onion to the skillet. Cook for a minute or so, and then add the celery, carrots, bell pepper, and potato. Cook for a few minutes until the carrots begin to soften. Add the seasoning packet and stir to combine.
  • Add 2 bay leaves, ½ cup of Spanish green olives, chopped or whole (we like whole, but sometimes chopped adds more of a delightful relish effect to the sauce), and the entire contents of the 14-ounce can of whole (use a spatula to break them up into chunks) peeled tomatoes and the 14-ounce can of pink beans (the starch from the beans helps thicken the sauce).
  • Add the chicken to the pot with the vegetables along with 2 cups of water. Bring to a boil, cover, and turn the heat down to a simmer. Cook for 30 minutes until the potatoes are tender. Then uncover and cook for an additional 10-15 minutes on medium high heat to reduce the sauce.
  • Serve with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side--Crystal (our favorite) or Tabasco are both great options.

Nutrition Facts : Calories 397 kcal, Carbohydrate 29 g, Protein 26 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 111 mg, Sodium 485 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

SPANISH STYLE CHICKEN STEW WITH GREEN OLIVES



Spanish Style Chicken Stew with Green Olives image

This braised chicken dish gets a bright finish with orange zest, which is one of my favorite flavor combination with green olives. The smoked paprika adds a gentle smoky flavor too.

Provided by Meredith

Categories     Entrées

Time 1h10m

Number Of Ingredients 16

1 whole chicken (cut up into 8 pieces)
salt and freshly ground black pepper
olive oil
1 large onion (chopped)
3 carrot (sliced ½-inch thick)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
¾ cup chicken stock
1 14-ounce can crushed tomatoes
2 cups diced Yukon gold potatoes (about 2 large)
1 cup green Spanish olives (about 5 ounces)
1 red pepper (diced (1-inch pieces))
1 orange (zested (about 2 tablespoons ))
2 tablespoons fresh chopped parsley

Steps:

  • Season the chicken with salt and freshly ground black pepper. Pre-heat a 5-quart Dutch oven. Add a little olive oil to the pan and working in batches, brown the chicken pieces well on all sides. Transfer the browned chicken to a platter and set aside.
  • Add the onion and carrot to the pan and sauté until the onions start to brown. Stir in the smoked paprika, cumin, oregano and bay leaf, sautéing for one more minute, and then add the chicken stock. Deglaze the pot by scraping up any brown bits that have accumulated on the bottom of the pan.
  • Add the canned tomatoes along with the potatoes and stir well. Bring the tomatoes to a simmer and return the chicken to the pot, along with any juices that have accumulated on the platter. Cover the Dutch oven and simmer the mixture gently for 30 minutes. Add the olives and red pepper and continue to simmer uncovered for another 20 to 25 minutes, until the chicken is tender to a knifepoint. At this stage, if you are using skin on chicken pieces, you have the option to put the Dutch oven under the broiler in the oven to crisp and brown the skin. If you've chosen to cook the chicken without the skin, you can skip this step. Season the sauce with salt and freshly ground black pepper to taste and stir in the orange zest and fresh parsley.
  • Serve the chicken and vegetables alone or with long-grain rice.

Nutrition Facts : Calories 615 kcal, Carbohydrate 34 g, Protein 42 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 144 mg, Sodium 899 mg, Fiber 9 g, Sugar 13 g, ServingSize 1 serving

SPANISH CHICKEN STEW



Spanish Chicken Stew image

Spanish Chicken Stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil (plus additional as needed)
1 teaspoon kosher salt
½ teaspoon black pepper
1 ½ pounds boneless skinless chicken thighs (about 8 thighs)
1 medium yellow onion (cut into 1/4-inch dice)
1 green bell pepper (cut into ½-inch dice)
1 red bell pepper (cut into ½-inch dice)
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
½ teaspoon dried rosemary
1 bay leaf
4 garlic cloves (minced)
1 medium sweet potato (peeled and cut into ½-inch dice (or swap Yukon gold or russet potato))
1 28- ounce can crushed tomatoes
1 14-ounce can low sodium chicken broth
½ cup green olives (pitted and chopped)
¼ cup raisins (optional)
1 tablespoon plus 1 teaspoon sherry vinegar
For serving: cooked brown rice or steamed cauliflower rice

Steps:

  • Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
  • Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
  • Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
  • Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
  • Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.

Nutrition Facts : ServingSize 1 (of 4); about 1 3/4 cups without rice, Calories 479 kcal, Carbohydrate 42 g, Protein 41 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 162 mg, Fiber 9 g, Sugar 15 g

SPANISH CHICKEN STEW



Spanish Chicken Stew image

Make and share this Spanish Chicken Stew recipe from Food.com.

Provided by Miryam MS

Categories     Stew

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs chicken breasts, cut into cubes
1 lb diced carrot
1 lb diced potato
1/2 cup white wine
2 diced tomatoes
4 garlic cloves, minced
1 tablespoon salt
2 teaspoons turmeric
4 tablespoons extra virgin olive oil
parsley, for garnishing

Steps:

  • Place olive oil, diced potatoes, carrots, tomatoes and garlic in deep pan.
  • Add cubed chicken, turmeric and salt. Mix all ingredients. Cook for about 5 min on high heat.
  • Add white wine, cook until wine is heated through. Cover the pan and turn heat to medium low.
  • Cook for about 20-25 minutes until chicken is cooked to its ideal temperature.
  • Sprinkle with fresh parsley. Enjoy!

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA



Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

  • Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
  • In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

SPANISH CHICKEN STEW RECIPE



Spanish Chicken Stew Recipe image

There is nothing like after a long day of work or study, being able to smell the fresh Spanish chicken stew. Of course, you may think that it will take hours to prepare a stew, but luckily the Spanish chicken stew recipe is the exception. The Spanish-style chicken stew is a protagonist dish during Andalusian winters, because it is easy to make, takes less than an hour, and does not need any rare or expensive ingredients.

Provided by Paulina

Categories     Chicken Recipes​

Time 55m

Number Of Ingredients 12

1 medium-sized chicken (cut into pieces)
3 potatoes
1 cup (240ml) of water
3 tomatoes
1/2 bell pepper
1 chili pepper
1 onion
Celery leaves (only a handful)
Salt to taste
Ground black pepper
Oregano powder to taste
Vegetable oil

Steps:

  • First, put the tomatoes, onion, pepper, celery leaves, chili pepper, and a cup of water in a blender. Blend until you get a sauce, but let there be some vegetable chunks.
  • Clean and cut the chicken, then remove the skin. Grab a medium saucepan and seal it there with a splash of oil. Add salt, pepper, and a little oregano powder.
  • When the chicken is golden brown on all sides, add the sauce and a pinch of salt. Let it boil and lower the heat to half. Cover and cook for 15 minutes.
  • Meanwhile, peel the potatoes and cut them into pieces of any size of your choice (medium-sized cubes is the perfect one). After 15 minutes have passed, add the potatoes.
  • Cook over medium heat until the potatoes are ready. Remove from the heat and let it rest for 5 minutes, then serve warm.

Nutrition Facts : Calories 479 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 18 grams fat, Fiber 9 grams fiber, Protein 41 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sugar 15 grams sugar

SPANISH CHICKEN STEW



Spanish chicken stew image

A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice

Provided by Jennifer Joyce

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
500g skinless boneless chicken thighs
1 red pepper , cut into chunky pieces
1 large onion , sliced
2 garlic cloves , chopped
1 tbsp white wine vinegar
1 tbsp smoked paprika
400ml chicken stock
large handful black olives (such as couchillo)
50g flaked almonds , toasted
cooked rice or crusty bread, to serve

Steps:

  • In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
  • Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

SPANISH CHICKEN STEW



Spanish Chicken Stew image

A comforting stew using Spanish flavours

Provided by colin_zeal

Time 1h45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Marinate chicken in 1 1/2 tsp Sweet paprika, seasoning and a splash of olive oil. Leave for an hour, or longer if possible.
  • Preheat oven to 190 C, then heat 2 tbsp of olive oil in a casserole or tagine.
  • Fry chicken for a couple of minutes each side until browned then remove.
  • Add the onion, garlic, carrot and fry on a medium heat for 5 minutes or until softened.
  • Add the red pepper and remaining spices, stir fry for 1 minute then return chicken to the pan.
  • Add the tomatoes, dried spices, stock and sherry vinegar then bring to the boil, season, then cover and put in the oven for 1 hour until the chicken is cooked through.
  • Add the chopped olives and stir through.
  • Serve with couscous.

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