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Easy Spanish Chicken Stew

ByWendy Mallins
Jump to Recipe

A rich, warming Spanish Chicken Stew, this cosy family dinner is delicious served with crusty bread or herby roast potatoes for a super easy meal idea.

We just LOVE this Spanish Chicken And Potato Casserole recipe. In fact during the autumn we pretty much love all the casseroles and stews. Proper comfort food to come home to on a cold day.

Our easy Spanish Chicken Stew simmered in rich tomato sauce is a really warming cosy recipe, a rich and warming stew with all the lovely Spanish flavors of chorizo, paprika and herbs.

It's packed with vegetables too, which all count towards your 5-a-day. And oh so simple to throw together making it one of our favourite family friendly dinner ideas. Delicious served with our air fryer new potatoes.

Image shows a pan of spanish chicken next to two slices of garlic bread on a blue plate

SPANISH CHICKEN STEW RECIPE

  • Serves – 4
  • Prep Time – 10 minutes 
  • Cook Time – approx 1 hour 30 minutes
  • Total Time – approx. 1 hour 40 minutes
  • Our Most Popular Alternative – Mexican Chicken Stew

EQUIPMENT NEEDED

  • Chopping board
  • Sharp knife
  • Tablespoon
  • Measuring jug
  • Teaspoon
  • Casserole dish or pan with a lid - we love the Le Creuset casserole pans

SPANISH CHICKEN STEW INGREDIENTS

Image shows the ingredients needed to make spanish chicken including olive oil red onion garlic red pepper diced chicken breast chorizo sausage red wine chopped tomatoes smoked paprika oregano
  • Olive oil
  • Red onion - sliced
  • Coves garlic -finely chopped
  • Red bell pepper - sliced
  • Chicken breast - diced
  • Chorizo ring - skin/paper removed and chorizo sliced into discs
  • Red wine
  • Canned chopped tomatoes - if you can get hold of Mutti tomatoes, use them, they're the BEST and they make completely delicious sauces.
  • Canned garbanzo beans
  • Smoked paprika
  • Dried oregano
  • Boiling water
  • pinch salt and black pepper
  • Chopped flat leaf parsley to serve

For full quantities and nutritional information see recipe card below

Get all our delicious chicken stew recipes here

HOW TO MAKE SPANISH CHICKEN STEW

Image shows a pan of spanish chicken next to two slices of garlic bread on a blue plate
  • Heat the oven to 180C / 350F / Gas Mark 4. Get our handy oven temperature conversion printable chart here. I use a cast iron Dutch oven style pan for this recipe that can be used on the hob and in the oven.
  • Add a splash of oil to the pan and gently sauté the onions and garlic over a low heat for 5 minutes.
  • Tip in the diced chicken and seal the meat.
  • Add the chorizo and cook gently for 5 minutes so the lovely smoky spicy flavour mixes with the chicken.
Image shows a pan on a wooden chopping board with onions, chorizo and olive oil in
Image shows a pan on a wooden chopping board with onions, chorizo and olive oil in aswell as chicken
  • Tip in the peppers and stir in the wine.
  • Add the tinned tomatoes, garbanzo beans, smoked paprika and dried oregano. Season with salt and black pepper.
  • Add the boiling water and bring the casserole to a gentle boil.
  • Cook the Spanish Chicken Stew in the oven for around 1 hour 15 minutes until the chicken is lovely and tender and the casserole thickened.
  • Sprinkle over chopped flat leaf parsley before serving.
Image shows a pan on a wooden chopping board with chickpeas herbs red powder peppers onions chorizo and chicken in
Image shows a pan of spanish chicken next to two slices of garlic bread on a blue plate

INGREDIENT SWAPS AND RECIPE VARIATIONS

  • Add in extra vegetables - try courgettes or stretch the recipe to feed more by adding another can of garbanzo beans (chickpeas), cannellini beans or butter beans.
  • Make Spanish Chicken Stew a one pot meal - add in new potatoes to cook in the casserole - you'll need to adjust the liquid maybe add a little stock and check the casserole doesn't dry out whilst cooking. 
  • Use chicken thighs - swap the chicken breasts for diced chicken thighs if you prefer. Or try making it with bone-in chicken quarters.
  • Add in some more herbs - thyme and bay leaf, and a handful of juicy black olives work well in this chicken stew recipe.

WHAT TO SERVE WITH SPANISH CHICKEN STEW

This is one of my favourite laid back weekend dinners, it's perfect for Sunday dinner when you don't want the faff of making a roast dinner. Serve alongside herby roast potatoes, crusty bread and if you like add some steamed greens on the side. Oooo it's also delicious with our air fryer carrot fries!

LOVE YOUR LEFTOVERS

Spanish Chicken Stew can be chilled properly and within 2 hours of cooking and stored in an airtight container in the refrigerator overnight to eat next day. Or store in a freezer-safe container in the freezer. It will keep for up to 2 months - defrost throuroughly before re-heating.

And if you're looking for ideas for things to make with leftover stew - we've got you covered! Check out our favourite ways to use up leftover stew here.

MORE EASY CHICKEN STEW RECIPES

NEED SOME FAMILY MEAL IDEAS?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and dinner ideas for family your whole tribe will LOVE!

Love your food with Spanish flare? Try our easy Spanish dishes here.

Image shows a pan of spanish chicken next to two slices of garlic bread on a blue plate

Easy Spanish Chicken Stew

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

Super tasty chicken and chorizo casserole

4.5 Stars (11 Reviews)

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion - sliced
  • 2 cloves garlic - finely chopped
  • 1 red bell pepper - sliced
  • 1lb chicken breast - diced (500g)
  • 8oz chorizo ring - sliced into discs
  • 5 oz red wine (150ml)
  • 15oz can diced tomatoes (400g chopped tomatoes)
  • 15oz can garbanzo beans (400g chickpeas)
  • 1 heaped tablespoon smoked paprika
  • 1tsp dried oregano
  • ½ cup boiling water
  • pinch salt
  • pinch black pepper
  • chopped flat leaf parsley to serve

Instructions

  1. Heat the oven to 180C. I use a cast iron pan for this recipe that can be used on the hob and in the oven.
  2. Add a splash of oil to the pan and gently sauté the onions and garlic over a low heat for 5 -10 minutes.
  3. Tip in the diced chicken and seal the meat.
  4. Add the chorizo and cook gently for 5 minutes so the lovely smoky spicy flavour mixes with the chicken.
  5. Tip in the peppers and stir in the wine.
  6. Add the tinned tomatoes, smoked paprika and dried oregano. Season with salt and black pepper.
  7. Add the boiling water and bring the casserole to a gentle boil.
  8. Cook in the oven for around 1 hour 30 minutes until the chicken is lovely and tender and the casserole thickened.
  9. Sprinkle over chopped flat leaf parsley before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 698Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 146mgSodium: 1207mgCarbohydrates: 36gFiber: 10gSugar: 10gProtein: 58g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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© wendy
Cuisine: Spanish / Category: Dinner

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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012