Spanish Chicken Stew Recipe

Spanish Chicken Stew

With delicious ingredients like chicken, bell peppers, onions and tomatoes, this stew could quickly become a new favorite!

Wine Pairing: Tablao Navarra Red Blend

Serves: 4Prep: 5 minutesCook: 1 hourTotal: 1 hour 5 minutes

Share via Twitter
Sign in to Save Recipe

Serves: 4

Ingredients

  • 3 pounds chicken, cut into pieces, trimmed of excess skin and fat
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 2 red or yellow bell peppers, seeded and finely chopped
  • 1 yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 2 tomatoes, seeded and chopped
  • 2 teaspoons HemisFares™ Spanish Paprika
  • 1 can (15 oz.) Chickpeas
  • 3⁄4 cup pitted green olives
  • 1⁄2 cup almonds

Directions

  • Season the chicken all over with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the oil. Fold in the chicken and cook, turning frequently, until browned, about 10 minutes. Transfer the chicken to a platter.
  • Pour off all but 1 tablespoon of the fat from the pan. Add the bell peppers and onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and paprika.
  • Transfer the chicken to a Dutch oven and add the bell pepper mixture. Set over medium-low heat, cover and cook until the chicken is tender and opaque throughout, about 40 minutes. Add the chickpeas, olives and almonds. Cover and cook until the chickpeas are warmed through, about 10 minutes more.

Serves: 4

Ingredients

  • 3 pounds chicken, cut into pieces, trimmed of excess skin and fat
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 2 red or yellow bell peppers, seeded and finely chopped
  • 1 yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 2 tomatoes, seeded and chopped
  • 2 teaspoons HemisFares™ Spanish Paprika
  • 1 can (15 oz.) Chickpeas
  • 3⁄4 cup pitted green olives
  • 1⁄2 cup almonds

Directions

  • Season the chicken all over with salt and pepper. In a large fry pan over medium-high heat, melt the butter with the oil. Fold in the chicken and cook, turning frequently, until browned, about 10 minutes. Transfer the chicken to a platter.
  • Pour off all but 1 tablespoon of the fat from the pan. Add the bell peppers and onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and paprika.
  • Transfer the chicken to a Dutch oven and add the bell pepper mixture. Set over medium-low heat, cover and cook until the chicken is tender and opaque throughout, about 40 minutes. Add the chickpeas, olives and almonds. Cover and cook until the chickpeas are warmed through, about 10 minutes more.