Rich with smoky spices, tender chicken, and the briny punch of olives, this Spanish Chicken Stew with Olives Recipe is one of those dishes that feels like a warm hug on a plate. Trust me, once you try it, you’ll want to make it again and again.
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Why You'll Love This Recipe
I stumbled upon this Spanish chicken stew a few years ago during a chilly autumn weekend, and it quickly became a go-to comfort meal in my kitchen. The mix of olives and saffron makes it uniquely flavorful, but it’s surprisingly simple to pull together, which I love.
- Bold Flavors: Smoky paprika and briny olives create a beautiful balance you won’t find in everyday stews.
- One-Pot Wonder: With everything cooking in a single pot, cleanup is a breeze – always a win in my book.
- Make-Ahead Friendly: The flavors actually deepen after resting, making leftovers even better the next day.
- Flexible Ingredients: You can easily customize it for what’s in your pantry or shift it for dietary preferences.
Ingredients & Why They Work
This Spanish Chicken Stew with Olives Recipe brings together ingredients that each play a key role in layering the flavor. The smoked paprika and cumin give it that characteristic Spanish warmth, while the olives add a salty brightness. Using bone-in chicken keeps the meat juicy and rich.
- Chicken drumsticks and thighs: Bone-in pieces retain moisture and add depth to the broth.
- Smoked paprika: This spice lends the stew its signature smoky undertone.
- Yellow onion: Provides a sweet, savory base once softened.
- Carrots and red bell pepper: Add subtle sweetness and vibrant color.
- Garlic: Brings that warm, pungent flavor that melds into the sauce beautifully.
- Ground cumin and oregano: Earthy spices that round out the depth perfectly.
- Turmeric: Just a touch for warmth and color—don’t overdo it or the stew turns unnaturally yellow!
- White wine: Deglazes the pan and gives acidity to balance richness.
- Canned crushed tomatoes: Adds body and tang without overpowering the other flavors.
- Chicken broth: Essential for creating a luscious, flavorful stew base.
- Saffron: The star that elevates the stew with its distinctive aroma and golden hue—worth splurging on.
- Yukon gold potatoes: Soak up the sauce and add a creamy texture when cooked.
- Bay leaves: Infuse gentle herbal notes during simmering.
- Spanish green olives: Packed with savory, briny flavor to complement the chicken.
- Italian parsley: Freshness and color at the finish.
Make It Your Way
I tend to mix things up with this stew depending on my pantry and mood. It’s super forgiving, so feel free to adjust spices or swap the veggies. That’s part of the fun—making it truly your own.
- Variation: Sometimes I swap chicken drumsticks for boneless thighs when I want it quicker to eat, and it still turns out tender and juicy.
- Skip the wine: Swap white wine for extra chicken broth if you prefer to keep it alcohol-free or need a kitchen staple substitute.
- Vegetable Boost: Add mushrooms or zucchini toward the end of cooking for extra earthiness and texture.
- Make it spicy: Toss in a pinch of cayenne or a chopped fresh chile for a subtle heat kick—I love this twist on cooler evenings.
Step-by-Step: How I Make Spanish Chicken Stew with Olives Recipe
Step 1: Season and Sear with Care
Start by seasoning your chicken generously with smoked paprika, salt, and pepper. I can’t stress enough how important it is not to rush the sear. Heat your olive oil over medium-high and brown the pieces in batches so they crisp up nicely without steaming. You’re looking for a golden crust, which adds incredible flavor.
Step 2: Build the Flavor Base
In the same pot, add a little more oil if needed and sauté your diced onions, carrots, and bell pepper until soft and fragrant—about 6 to 8 minutes. Then stir in the garlic and spices, cooking for just a couple minutes to wake up all those aromas without burning the garlic.
Step 3: Deglaze and Simmer
Pour in the white wine and crushed tomatoes, scraping up any browned bits stuck to the bottom of the pot—it’s flavor gold! Let the wine cook off for 2 to 3 minutes, then add the broth along with your saffron, potatoes, and bay leaves. Return the chicken back to the pot, nestling it into the simmering stew. Cover and let it gently cook for 40 minutes.
Step 4: Add Olives and Finish
Finally, stir in the Spanish olives—this salty surprise is what sets the stew apart—and simmer on low for another 20 minutes. The chicken should be tender and the potatoes perfectly cooked. Finish with a sprinkle of fresh Italian parsley for brightness before digging in.
Top Tip
From all my attempts making this stew, a few things have really elevated the end result. These tips will help you nail the flavor and texture every time.
- Don’t overcrowd the pan: Searing chicken in batches ensures each piece crisps up instead of steaming, making a huge flavor difference.
- Dissolve saffron first: Mixing it in the warm broth before adding helps release its color and aroma for a richer stew.
- Use quality olives: Spanish green olives with pimentos bring the best briny pop—cheap olives can turn bitter or dull.
- Time > hurry: Low and slow simmer lets flavors marry perfectly; resist the urge to rush and you’ll notice the difference.
How to Serve Spanish Chicken Stew with Olives Recipe
Garnishes
I always garnish with a generous handful of chopped Italian parsley—it adds a fresh, slightly peppery note that balances the stew’s richness. Sometimes I squeeze a little lemon over the top for brightness. A dollop of crusty bread buttered lightly on the side is irresistible, too.
Side Dishes
This stew pairs beautifully with garlic-infused rice or creamy mashed potatoes, both perfect for soaking up the sauce. If you want something lighter, a simple green salad dressed with sherry vinaigrette complements all those savory flavors nicely.
Creative Ways to Present
For dinner parties, I like to serve the stew family-style in a big, rustic Dutch oven right on the table. Garnishing with extra olives and parsley makes it look festive. You can also plate portions over saffron rice for a colorful presentation that feels special and authentic.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day, so I always store leftovers in airtight containers in the fridge. It keeps well for up to 3 days. When reheating, I gently warm it on the stove to keep the chicken tender and avoid drying it out.
Freezing
Freeze cooled stew in resealable bags or freezer containers for up to 3 months. I find it best to portion it out for convenient single or family-sized meals. Thaw overnight in the fridge before reheating, or heat slowly on the stove if pressed for time.
Reheating
Reheat leftovers over low to medium heat on the stove, stirring occasionally. Adding a splash of broth or water helps loosen the sauce if it’s thickened too much. Avoid microwaving if you can—it sometimes makes the chicken a bit rubbery, and the flavors don’t shine as much.
Frequently Asked Questions:
Absolutely! Boneless thighs or breasts will work fine. Just reduce the simmering time since boneless pieces cook faster to keep them moist and tender.
Saffron adds a unique flavor and color, but if it’s not available, increasing turmeric and smoked paprika can help mimic its effect. Just use turmeric sparingly, as too much can overpower the dish.
Yes, you can leave out the wine and simply use more chicken broth instead. The stew will still be flavorful and comforting without it.
Rice (especially garlic or saffron rice), mashed potatoes, or crusty bread are perfect for soaking up the delicious sauce. A fresh green salad also makes a nice accompaniment.
Final Thoughts
Whenever I make this Spanish Chicken Stew with Olives Recipe, it brings back memories of cozy evenings and the joy of sharing a delicious meal with friends. I hope you enjoy making it as much as I love eating it—give it a try and watch it become a beloved staple in your dinner rotation!
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Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
- Diet: Low Lactose
Description
A hearty and flavorful Spanish Chicken Stew featuring bone-in chicken pieces simmered with aromatic spices, saffron, vegetables, and Spanish green olives. This rustic dish is perfect for a comforting meal and pairs wonderfully with garlic rice or mashed potatoes.
Ingredients
Chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper to taste
Stew
- Olive oil, for cooking
- 1 medium yellow onion, small-diced
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ⅛ teaspoon turmeric
- ½ cup white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- ½ teaspoon loosely packed saffron threads
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Chopped Italian parsley for garnish
Instructions
- Season and brown the chicken: Season the chicken drumsticks and thighs with 1 teaspoon smoked paprika, 1.5 teaspoons salt, and ground black pepper. Heat a few generous drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the chicken pieces on both sides until golden brown. Work in batches if necessary to avoid overcrowding. Remove the chicken and set aside on a plate.
- Sauté vegetables: In the same pot, add a bit more olive oil if needed and cook the diced onion, chopped carrots, and diced red bell pepper for about 6 to 8 minutes until softened and fragrant.
- Add aromatics and spices: Stir in the minced garlic, ½ teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until the spices are fragrant.
- Deglaze and simmer: Pour in the white wine and add the crushed tomatoes. Cook for 2 to 3 minutes, stirring occasionally, to allow the wine to cook off and the flavors to combine.
- Add broth and saffron: Pour in the chicken broth and add the saffron threads. Season with salt and pepper to taste. Bring the mixture back to a simmer.
- Simmer chicken with potatoes and bay leaves: Return the browned chicken pieces to the pot and nestle the diced Yukon gold potatoes and bay leaves into the liquid. Cover the pot with a lid and let simmer gently for 40 minutes, or until the chicken is fully cooked and tender.
- Add olives and continue simmering: Stir in the Spanish green olives, cover again, and simmer over low heat for another 20 minutes to meld flavors.
- Garnish and serve: Remove the bay leaves and garnish the stew with chopped Italian parsley. Serve warm, ideally accompanied by garlic rice or mashed potatoes.
Notes
- Before adding saffron, dissolve it in the chicken broth to better release its flavor and color for a richer stew.
- If saffron is unavailable, increase turmeric and smoked paprika slightly to maintain vibrant flavor and color, but be cautious as turmeric can overpower the dish.
- For a non-alcoholic version, substitute the white wine with additional chicken broth.
- Use high-quality Spanish green olives for authentic flavor.
- You can replace bone-in chicken with boneless thighs or breasts, adjusting cooking time accordingly.
- To freeze the stew, let it cool completely, store in airtight containers or resealable bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
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