This cozy, soulful Spanish Chicken Stew with Olives Recipe is a gem to have in your dinner rotation. With tender chicken simmered in fragrant spices and briny olives, it’s the kind of meal that feels like a warm hug after a busy day.
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Why You'll Love This Recipe
I’ve made this Spanish Chicken Stew with Olives Recipe more times than I can count, and every time it feels like a little vacation to Spain right in my kitchen. It’s approachable, uses ingredients that feel special but aren’t hard to find, and the flavor? Absolutely unbeatable.
- Vibrant Flavor Layers: Smoked paprika, saffron, and cumin come together for a deeply aromatic stew that’s both rustic and elegant.
- Simple to Make: Despite its complex flavor, the recipe is straightforward and perfect even if you don’t have tons of time or fancy equipment.
- Adaptable Ingredients: You can swap chicken cuts, adjust spices, and still end up with a fantastic meal tailored to your taste.
- One-Pot Wonder: Everything cooks together, making cleanup a breeze and the flavors meld beautifully over time.
Ingredients & Why They Work
Each ingredient in this Spanish Chicken Stew with Olives Recipe plays a key role in building its signature flavor and texture. Shopping with a few tips in mind will set you up for success.
- Chicken drumsticks and thighs: Bone-in pieces bring rich flavor and tender meat that holds up well during simmering.
- Smoked paprika: Adds a subtle smoky warmth, which is central to authentic Spanish dishes.
- Yellow onion, carrots, and red bell pepper: These aromatics build a natural sweetness to balance the briny olives.
- Garlic: Don’t skimp here—the garlic infuses the stew with that irresistible punch.
- Ground cumin and oregano: Earthy spices that deepen the character of the stew without overpowering.
- Turmeric: Just a pinch adds a beautiful golden hue and gentle earthiness.
- White wine: Helps deglaze the pan and lift the other flavors; replace with broth if needed.
- Canned crushed tomatoes and chicken broth: Their combination creates a rich, savory base.
- Saffron: This prized addition lends a subtle floral note and vibrant color—worth seeking out or substituting with more turmeric and paprika.
- Yukon gold potatoes: They soak up the stew’s flavors without falling apart.
- Bay leaves: Classic aromatic leaves that add depth to slow-simmered dishes.
- Spanish green olives: The star ingredient, bursting with briny, salty goodness that cuts through the richness.
- Italian parsley: For a fresh burst of color and herbaceous brightness at the end.
Make It Your Way
I love mixing things up with this stew, and you should too! It’s a forgiving recipe that invites your personal touch—whether that’s swapping out chicken parts or adjusting spices to your liking.
- Variation: I sometimes swap out drumsticks for boneless thighs if I’m pressed for time since they cook a bit faster without losing juiciness. Just keep an eye on them so they don't get dry.
- Dietary tweak: Want to skip the wine? No worries—just increase the broth slightly and the stew still shines.
- Seasonal spin: When summer’s ripe, toss in some roasted red peppers instead of fresh for a smokier, sweeter touch.
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Step 1: Season and Sear the Chicken
Start by seasoning your chicken pieces generously with smoked paprika, salt, and pepper. I like to take my time here because that seasoning really infuses the meat—and the paprika gives it that beautiful red hue. Heat olive oil in a Dutch oven until shimmering but not smoking, then sear the chicken in batches. Be patient and don’t crowd the pan; you're aiming for a golden crust, not steaming. Once browned on all sides, transfer the chicken to a plate and set aside.
Step 2: Build the Flavor Base with Veggies and Spices
In the same pot, add a little more olive oil if needed, then toss in the diced onion, carrot, and red bell pepper. Sauté them gently until softened and fragrant—about 6 to 8 minutes. Then, stir in the garlic alongside smoked paprika, cumin, oregano, and turmeric. Let those spices toast a bit, about 1-2 minutes, so all their oils and aromas awaken. Your kitchen will smell amazing right about now!
Step 3: Deglaze, Simmer, and Pool in the Broth
Pour in the white wine to deglaze the pot, scraping up those tasty browned bits on the bottom. Let it cook off for a few minutes, then stir in crushed tomatoes. The mixture thickens and deepens in color and flavor. Now add your chicken broth and dissolve the saffron in it first for a beautiful golden color. Bring everything back up to a simmer.
Step 4: Nestle in Chicken and Potatoes
Return the seared chicken pieces to the pot and nestle in diced Yukon gold potatoes along with bay leaves. Cover and let everything simmer gently for about 40 minutes until the chicken is tender and cooked through. This slow simmer lets the flavors marry perfectly.
Step 5: Add Olives and Finish Cooking
After those 40 minutes, add the star Spanish green olives. Cover again and simmer on low for another 20 minutes. The olives add that signature burst of saltiness and briny brightness that really elevates the stew.
Step 6: Garnish and Serve
Just before serving, sprinkle chopped Italian parsley over the top for freshness and color. Serve this stew with garlic rice or creamy mashed potatoes—I’m telling you, it’s a match made in heaven.
Top Tip
Making this Spanish Chicken Stew with Olives Recipe has taught me a few tricks that make all the difference. Here’s what I’ve learned to get that perfect balance every time.
- Sear in Batches: Don’t rush the searing process by overcrowding the pan; it’s worth the time for flavor and texture.
- Saffron Prep: Dissolve saffron in warm broth before adding—it releases more flavor and that signature golden hue.
- Low and Slow: A gentle simmer keeps the chicken juicy and lets all those spices mellow and mingle beautifully.
- Pick Quality Olives: Use the best Spanish green olives you can find; they’re the flavor star of this dish.
How to Serve Spanish Chicken Stew with Olives Recipe
Garnishes
I always finish with a sprinkle of fresh Italian parsley—it adds a pop of color and a fresh herbal note that lightens the stew. Sometimes, I even add a pinch of smoked paprika on top for a little visual drama and extra smoky aroma. If you like a touch of heat, a few red pepper flakes work too.
Side Dishes
My go-to sides for this stew are garlic rice—a simple and flavorful base—and creamy mashed potatoes, which are perfect for sopping up all that luscious sauce. Crusty bread is also fantastic if you want to keep it simple but satisfying.
Creative Ways to Present
For dinner parties, I like serving this stew in rustic individual ramekins topped with extra parsley and a drizzle of good olive oil. It looks inviting and feels extra special. Pair with Spanish wine and you’ve got a meal that’s both casual and elegant.
Make Ahead and Storage
Storing Leftovers
I cool leftovers completely before transferring to airtight containers. Stored in the fridge, the stew keeps beautifully for about 3-4 days—the flavors deepen even more overnight, if you can resist eating it all right away!
Freezing
This stew freezes really well. Once cooled, portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge or gently reheat from frozen on the stovetop. It’s a great meal to prep ahead for busy weeks.
Reheating
I prefer reheating gently on the stovetop over low heat with a splash of broth or water to loosen the sauce if it’s thickened too much. Avoid microwave reheating if you want to keep the chicken tender and the flavors well combined.
Frequently Asked Questions:
Absolutely! Boneless chicken thighs or breasts work fine, but cook times may be shorter so keep an eye on them to avoid drying out.
Look for other briny, firm green olives like Castelvetrano as a substitute. The key is to choose olives that provide a bright, salty kick without too much bitterness.
Yes! Brown the chicken and sauté the veggies on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-7 hours or until chicken is tender. Add olives toward the end to keep their flavor fresh.
Saffron adds a unique aroma, flavor, and color that’s traditional in Spanish cooking, but if it’s hard to find, use a little extra turmeric and smoked paprika instead. The stew will still be delicious!
Final Thoughts
This Spanish Chicken Stew with Olives Recipe has a special place in my heart because it’s comfort food that’s full of personality. I hope you’ll enjoy making it as much as I do—there’s something magical about sharing these rich, layered flavors around the table with friends and family. Give it a try—you might just find your new weeknight favorite.
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