21 In Recipes/ Gluten Free/ Main Meal/ Dietary Concern/ Dairy Free/ Refined Sugar Free/ Grain Free/ Egg Free/ Nut Free/ Soy Free

Spanish Chicken Stew

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.

Close up of Spanish Chicken Stew

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!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!


Close up of Spanish Chicken Stew

Serves 6-8

Spanish Chicken Stew

A healthy and tasty chicken stew

10 minPrep Time

1 hr, 10 Cook Time

1 hr, 20 Total Time

Save RecipeSave Recipe

5 based on 19 review(s)


  • 1 Tbspn olive oil
  • 1 white onion, finely diced
  • 3 garlic cloves, crushed
  • 3 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


  1. Preheat oven to 180C/355F
  2. 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.
  3. 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.
  4. 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.
  5. Heat on top of the stove until is gently bubbling - about 5 minutes.
  6. Transfer to the oven and cook for 45 minutes to an hour. Test a piece of chicken to ensure is cooked.
  7. 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.


Main Course
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free



127 cal


3 g


8 g


16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info







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  • Reply
    September 26, 2018 at 12:59 pm This looks fabulous and like you spent all day cooking it! I love that it's pretty easy to make!
    • Reply
      Hope Pearce
      September 26, 2018 at 1:06 pm Thanks Danielle! Yes it is nice and easy :)
  • Reply
    September 26, 2018 at 1:04 pm This would be a great fall or winter night recipe, where we snuggle in and relax. I think my kids will love it.
    • Reply
      Hope Pearce
      September 26, 2018 at 1:07 pm Thanks Sandi, yes great for cosy nights in!
  • Reply
    Lisa Bynum
    September 26, 2018 at 3:38 pm Oh man, my husband is a huge olive fan and would love this! I guess I need to make it for him.
    • Reply
      Hope Pearce
      September 30, 2018 at 12:28 pm If he is an olive fan like me I'm sure he will love it! :)
  • Reply
    September 26, 2018 at 4:51 pm I love meals like this that let me feel good about what we're eating even on a busy weeknight! I am imagining this with pitted green olives and maybe a few capers for good measure, all over quinoa or rice - although I'm afraid I'd go back for more helpings than is truly good for me. :)
    • Reply
      Hope Pearce
      September 30, 2018 at 12:30 pm Thanks Monica, yes some capers would also be a great addition! I'm definitely one to go back for more though tastes pretty good as leftovers too :)
  • Reply
    September 26, 2018 at 5:04 pm I love chicken stew! Looks so delicious and with the combination of spinach sounds simply divine. Perfect for dinner!
    • Reply
      Hope Pearce
      September 30, 2018 at 12:30 pm Thanks so much Natalie! :)
  • Reply
    October 9, 2018 at 7:44 pm yammy recipe ! Really nice post. Thanks for sharing with us.
  • Reply
    November 6, 2018 at 9:46 am The recipe looks beautiful! Colder weather here makes us crave stews. Love that it's so hearty!
    • Reply
      Hope Pearce
      November 6, 2018 at 2:47 pm Thanks so much Yang - it is a very hearty meal! :)
  • Reply
    November 6, 2018 at 10:17 am This looks wonderful! I love how quick and easy it is to prepare.
    • Reply
      Hope Pearce
      November 6, 2018 at 2:47 pm Thanks Annemarie - Yes it is very easy all in the one dish! :)
  • Reply
    November 6, 2018 at 1:04 pm Oh the flavor!! Can;t get much better than that smoked paprkia with all the other ingredients!
    • Reply
      Hope Pearce
      November 6, 2018 at 2:47 pm For sure! Love my spices! - Thanks Tessa:)
  • Reply
    December 1, 2018 at 5:28 pm I love Spanish food and this chicken stew looks so delicious!
    • Reply
      Hope Pearce
      December 4, 2018 at 1:27 pm Thank you ChihYu! Yes Spanish food is so good!
  • Reply
    Bainbridge Islander
    January 30, 2019 at 5:10 am A perfect antidote to gray winters here on Puget Sound outside Seattle. Recipe seemed to promising that I doubled the size of the dish and was glad I did. My other variation from the recipe was sautéing all the ingredients individually in the Dutch oven, then removing each from the pan and repeating before final reassembly. I think that sautéing provides more flavor but, goodness gracious, it certainly doubles or triples the time required to assemble the dish. But certainly no disappointment at the dinner table! Other slight variations: Used delicata squash from our summer garden to replace the beans, added pimentos and capers and some saffron, increased the smoked paprika (a favorite of ours). Thanks for this tasty quick trip to Spain!
    • Reply
      Hope Pearce
      February 1, 2019 at 7:25 pm Thank you so much for your feedback, I loved reading about the different variations you made. I am so pleased the dish took you on a quick trip to Spain and was enjoyed!

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