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 it in the oven to cook.
This Spanish chicken stew is 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 it's also makes a cosy dinner on cooler evenings.
Additional Recipe Tips
- You can make 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 the stew 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 stew 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 ¼ 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 is great for me as I love them too!
What to serve with the stew:
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 this stew if I'm only making it for my family. If you are looking for a low carb option then the 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:
- Full of Mediterranean flavours this dish is a crowd pleaser: Mediterranean Baked Chicken with Eggplant, Zucchini, Olives & Basil
- An easy dinner for the whole family to enjoy: Chicken with Cannellini Beans & Thyme
- This chicken and chorizo dinner makes a tasty meal and makes great leftovers: Chicken and chorizo with Mediterranean vegetables
- These Honey, Garlic Lemon Pepper Chicken Thighs make a delicious family dinner, baked in the oven with veggies of your choice.
I hope you enjoy this Spanish chicken stew! Please let me know how you got on in the comments below and leave a star rating, I love hearing from you!
Have a lovely week!
- 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)
- ½ 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
- ½ tspn smoked paprika
- ½ 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 the chicken stew Paleo-friendly remove the cannellini beans and serve with cauliflower rice or sweet potato.
- The above nutrition calculations are based on it serving 6 people. This stew will serve 6-8 people.
- Serve with brown or white rice, potatoes, polenta, or crusty bread.
- For additional recipe notes please see the blog post.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 347Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 183mgSodium 457mgCarbohydrates 17gNet Carbohydrates 13gFiber 4gSugar 8gProtein 40g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.