A hearty rustic one dish chicken dinner that is full of the vibrant flavours of the Mediterranean. This healthy, easy to make Spanish chicken stew makes the perfect comfort food!
I love easy to make chicken dinners like this – everything goes in the one dish, you can tailor any spices or herbs to your families tastes then just leave in the oven to cook. Perfect for busy weeknights but still tasty enough to serve to guests if looking for something easy to make.
This makes a great year round meal, the olives, tomatoes, peppers and basil give this meal a summery feel but its also great for cooler evenings.
You can make this Spanish chicken stew as mild or spicy as you like…..so play around with the flavour…..add a small amount of spice, taste and add more if desired. I have used smoked paprika in this dish which gives it an extra smokey flavour but you can also use standard paprika.
The half a teaspoon of cayenne pepper I have used gives the dish a tiny bit of heat which should be suitable for the whole family, however if your children don’t like any hint of spice whatsoever then either omit it or start with 1/4 teaspoon and add more as desired.
I have used stuffed Spanish pimenta olives in this chicken stew, they bring so much extra flavour to the dish. However if stuffed olives are not for you then pitted green or black olives will also work well.
Olives are not only one of my favourite foods but they have a whole host of remarkable health benefits, they are high in phytonutrients giving them excellent antioxidant and anti-inflammatory properties, they are also a good source of Vitamin E making them great for heart health and healthy skin.
I am fortunate that my little boy is a massive olive fan (unusual for a toddler I’m told) but I’m not complaining…….They make a great healthy snack and it means I get to add them to lots of dinners…… which if great for me as I love them too!
You can serve this Spanish chicken stew with brown or white rice, potatoes or crusty bread if you are not gluten free. My favourite is to have it with brown rice and the dish certainly goes a long way then! I get several nights of leftovers out of it if just making it for my family. If you are looking for a low carb option then this stew can be enjoyed on its own or with some cauliflower rice.
If you are looking for other one dish chicken recipes you may like to try:
Mediterranean Baked Chicken with Eggplant, Zucchini, Olives & Basil
Chicken with Cannellini Beans & Thyme
Chicken, Avocado & Asparagus Salad with Creamy Lemon Dressing (Paleo)
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
A healthy and tasty chicken stew
10 minPrep Time
1 hr, 10 Cook Time
1 hr, 20 Total Time
- 1 Tbspn olive oil
- 1 white onion, finely diced
- 3 garlic cloves, crushed
- 8 chicken thigh cutlets, skinless
- 2 cans (400gm/14.5oz)chopped tomatoes
- 1 can (400gm/14.5oz) cannellini beans, drained (remove to make paleo)
- 1/2 cup chicken stock
- 1 carrot, diced
- 1 red bell pepper or capsicum, finely sliced
- 1 cup stuffed pimento olives
- 2 Tbspn tomato paste
- 1 tspn dried oregano
- 1/2 tspn smoked paprika
- 1/2 tspn cayenne pepper
- 1 cup fresh basil leaves, roughly torn
- Preheat oven to 180C/355F
- Heat the olive oil over medium heat in a heavy large skillet or a Dutch oven. Make sure you have a lid available to cover it tightly.
- Saute the garlic and onions for a couple of minutes until translucent. Add the chicken thighs and cook for a couple of minutes on each side so they are lightly seared.
- Add all of the rest of the ingredients apart from the basil leaves. Stir to make sure everything is evenly mixed through. Ensure the chicken is coated and covered with the stock and the canned tomatoes.
- Heat on top of the stove until is gently bubbling - about 5 minutes.
- Transfer to the oven and cook for 45 minutes to an hour. Test a piece of chicken to ensure is cooked.
- Serve with brown or white rice, quinoa, cauliflower rice or potatoes.
To make dish paleo friendly remove the cannellini beans and serve with cauliflower rice or sweet potato.