Spanish Chicken Stew with Olives: Cozy & Flavorful

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.

A white pot filled with a colorful stew showing multiple layers of food, the bottom layer is a rich reddish-brown sauce, above it large pieces of golden brown cooked chicken, scattered with chunks of yellow potatoes, bright orange carrot slices, green olives, and small bits of red pepper all mixed evenly, the textures of the chicken skin look crispy and moist, the vegetables appear soft but firm. The pot is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Top Tip
How to Serve Spanish Chicken Stew with Olives Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts

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.

Flat lay of four bone-in chicken drumsticks and four bone-in chicken thighs seasoned with smoked paprika, a small-diced medium yellow onion, peeled and chopped medium carrots, a diced red bell pepper, five cloves of peeled minced garlic, a few sprigs of dried oregano, ground cumin and turmeric powders arranged in small white ceramic bowls, a small white bowl of olive oil, a small white bowl of white wine, a small white bowl of canned crushed tomatoes, a small white bowl of chicken broth with loose saffron threads, peeled and diced Yukon gold potatoes, two fresh bay leaves, a cluster of Spanish green olives, and a small mound of chopped Italian parsley, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A white plate is filled with two pieces of cooked chicken covered in a rich orange-red sauce mixed with small chunks of yellow squash, orange carrot slices, and red bell peppers. Scattered green olives and sprinkles of green herbs add color on top of the chicken. On one side of the plate, there is white rice garnished with finely chopped green herbs. The dish is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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

The image shows a close-up of a white pot filled with chopped orange carrots, diced red bell peppers, and translucent cooked onions. In the center, there are four small piles of different spices and finely chopped garlic, including a green herb mix, ground cumin, bright red paprika, and minced white garlic. The vegetables are soft and mixed around the spices, with the colors blending from the bright orange carrots and red peppers to the light brown onions. The pot sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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:

Can I use boneless chicken for this recipe?

Absolutely! Boneless chicken thighs or breasts work fine, but cook times may be shorter so keep an eye on them to avoid drying out.

What if I can’t find Spanish green olives?

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.

Can I make this stew in a slow cooker?

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.

Is saffron necessary in this recipe?

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.

Spanish Chicken Stew with Olives Recipe