Best 3 Spanish Chicken Stew Recipes

Embark on a culinary journey to the vibrant heart of Spain with our delectable Spanish Chicken Stew recipes. These traditional dishes capture the essence of Spanish cuisine, offering a harmonious blend of bold flavors, succulent ingredients, and rustic charm. From the classic Pollo en Pepitoria, where tender chicken simmers in a rich almond and saffron sauce, to the hearty Cocido Madrileño, a hearty stew brimming with meats, vegetables, and chickpeas, each recipe promises a unique taste experience. Indulge in the smoky paprika-infused flavors of Pollo al Ajillo, where succulent chicken is seared and then braised in a flavorful garlic and white wine sauce. Transport yourself to the vibrant streets of Barcelona with Pollo con Patatas, a delightful one-pot dish featuring chicken and potatoes slow-cooked in a rich tomato-based sauce. And for a taste of rustic elegance, try the Paella de Pollo, a saffron-infused rice dish adorned with tender chicken, seafood, and an array of colorful vegetables.

Here are our top 3 tried and tested recipes!

SPANISH-STYLE CHICKEN STEW

Spanish-Style Chicken Stew image

A thick, spicy and warming stew for the coldest of winter evenings.

Provided by BettyBoothroyd

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3 red onions, cut into 1-inch cubes
3 cloves garlic, coarsely chopped
1 (28 ounce) can Italian plum tomatoes
1 (15 ounce) can garbanzo beans
2 cups water
2 teaspoons paprika
1 teaspoon crushed red pepper flakes
salt and pepper to taste
2 carrots, cut into chunks
1 potato, cubed
4 chicken thighs
4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

Steps:

Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 44.5 g, Cholesterol 72.7 mg, Fat 25.5 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 890.9 mg, Sugar 10.4 g

SPANISH CHICKEN STEW WITH MANCHEGO POLENTA

Spanish Chicken Stew with Manchego Polenta image

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and freshly ground black pepper
1 1/2 teaspoons paprika or smoked paprika
1/2 pound Spanish chorizo, sliced
1 large onion, quartered then thinly sliced
4 garlic cloves, chopped
1 cup white or red Rioja wine
1 (28-ounce) can stewed tomatoes, lightly drained
1/2 cup sliced piquillo peppers, or chopped pimientos
1/2 cup coarsely chopped fresh flat-leaf parsley
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated Manchego cheese

Steps:

Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.

SPANISH CHICKEN STEW

Spanish Chicken Stew image

Make and share this Spanish Chicken Stew recipe from Food.com.

Provided by Miryam MS

Categories Stew

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken breasts, cut into cubes
1 lb diced carrot
1 lb diced potato
1/2 cup white wine
2 diced tomatoes
4 garlic cloves, minced
1 tablespoon salt
2 teaspoons turmeric
4 tablespoons extra virgin olive oil
parsley, for garnishing

Steps:

Place olive oil, diced potatoes, carrots, tomatoes and garlic in deep pan.
Add cubed chicken, turmeric and salt. Mix all ingredients. Cook for about 5 min on high heat.
Add white wine, cook until wine is heated through. Cover the pan and turn heat to medium low.
Cook for about 20-25 minutes until chicken is cooked to its ideal temperature.
Sprinkle with fresh parsley. Enjoy!

Tips:

To save time, use a pre-cooked rotisserie chicken.
If you don't have Spanish paprika, you can use a blend of paprika, cumin, and oregano.
Be sure to brown the chicken well before adding the other ingredients.
If the stew is too thick, add some chicken broth or water.
Serve the stew with rice, potatoes, or bread.

Conclusion:

This Spanish chicken stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of chicken, vegetables, and spices creates a flavorful and satisfying dish. With a few simple tips, you can make sure that your stew turns out perfect every time. So next time you're looking for a quick and easy meal, give this Spanish chicken stew a try.

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