There’s something incredibly comforting about walking into a home filled with the rich aroma of a Spanish chicken stew simmering on the stove This traditional dish brings the flavors of Spain right to your kitchen, and the best part? It’s much easier to prepare than you might think!
I’ve gathered information from several authentic recipes to bring you the most complete guide to making Spanish chicken stew. Whether you’re looking for a hearty winter meal or want to explore Andalusian cuisine, this recipe delivers warm rustic flavors in every bite.
What Makes Spanish Chicken Stew Special?
Spanish chicken stew (also called “pollo estofado” in Spanish) is a beloved dish with roots in Andalusian kitchens. What sets it apart from other stews is the cooking method – the chicken and vegetables are cooked primarily in their own juices with minimal water, creating concentrated flavors that are simply irresistible.
This one-pot meal combines tender chicken with vegetables and classic Spanish ingredients like olives, peppers, and fragrant spices. The result is hearty without being heavy, perfect for any time you need a satisfying meal.
Ingredients You’ll Need
The beauty of Spanish chicken stew lies in its flexibility. While there are key ingredients that give it its distinctive Spanish character, you can adapt based on what you have available
Basic Ingredients:
- 1½ pounds boneless, skinless chicken thighs (about 8 thighs)
- 3 potatoes (or sweet potatoes)
- 3-4 tomatoes (or 1 28-ounce can crushed tomatoes)
- 1 onion, diced
- Bell peppers (red, green, or yellow)
- 4 cloves garlic, minced
- 1-2 cups chicken broth
- Extra virgin olive oil (EVOO)
Authentic Spanish Flavors:
- Green olives (pitted and chopped)
- Raisins (optional but traditional)
- Smoked paprika (essential for authentic flavor)
- Bay leaf
- Dried oregano and rosemary
- Sherry vinegar (or substitute white wine vinegar)
- Salt and black pepper
Optional Add-ins:
- Chorizo (adds a wonderful Spanish flavor)
- Jalapeño or Fresno chili for heat
- Sweet potato instead of regular potato
- Celery with leafy tops
- Fresh parsley
Step-by-Step Instructions
Let me walk you through making this delicious Spanish chicken stew from scratch:
1. Prepare Your Ingredients
Start by gathering and prepping all your ingredients. Cut chicken thighs into pieces if they’re large (or leave whole if you prefer). Dice onions, peppers, and potatoes into similar-sized pieces.
2. Season and Sear the Chicken
- Season chicken thighs with salt and pepper on both sides.
- Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat.
- Add chicken thighs in a single layer (work in batches if needed) and brown for 3-4 minutes per side until golden brown.
- Transfer browned chicken to a plate. (It doesn’t need to be fully cooked yet.)
3. Create the Flavor Base
- In the same pot, add a bit more oil if needed.
- Add diced onion and cook until softened, about 4 minutes.
- Add bell peppers and cook for another 3 minutes.
- Stir in garlic, smoked paprika, oregano, rosemary, and bay leaf, cooking for 30 seconds until fragrant.
4. Build Your Stew
- Add diced potatoes to the pot.
- Pour in crushed tomatoes and chicken broth.
- Bring to a simmer and cook for about 15 minutes, stirring occasionally.
- Add olives, raisins (if using), and the browned chicken back to the pot.
- Partially cover the pot and simmer for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
5. Finish with Flair
- Once chicken is cooked through, you can either leave the thighs whole or shred/dice the meat and return it to the pot.
- Stir in sherry vinegar (this adds brightness and depth).
- Simmer uncovered for another 5 minutes to allow flavors to meld.
- Taste and adjust seasonings if needed.
- Remove bay leaf before serving.
Tips for the Best Spanish Chicken Stew
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Use chicken thighs: They’re more flavorful and stay tender during the long, slow cooking process. If you prefer chicken breasts, that’s okay too, but thighs give the richest flavor.
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Don’t skip the browning: Searing the chicken creates a depth of flavor that’s essential for a good stew.
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The vinegar matters: Sherry vinegar gives an authentic Spanish touch. If you can’t find it, rice vinegar or white wine vinegar can work, but sherry vinegar is worth seeking out.
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Serve it right: This stew is traditionally served over rice, which helps stretch the servings and soaks up the delicious sauce. You could also serve it with crusty bread for dipping.
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Let it rest: Like most stews, the flavors develop even more if you let it sit for a few minutes before serving.
Variations to Try
Spanish cuisine varies by region, and so does Spanish chicken stew! Here are some delicious variations:
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With Chorizo: Add 1/2 pound of chopped cured chorizo when cooking the vegetables for a smoky, spicy flavor.
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Spicy Version: Include a jalapeño or Fresno chili pepper for heat.
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Root Vegetable Medley: Swap potatoes for a mix of carrots, butternut squash, or sweet potatoes.
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Extra Garlicky: If you love garlic, double the amount for a Spanish garlic chicken stew variation.
Make-Ahead and Storage Tips
One of the beauties of Spanish chicken stew is that it often tastes even better the next day!
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Make ahead: You can prepare the entire stew a day in advance and reheat it when ready to serve.
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Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
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Freeze: While you can freeze the stew without potatoes (potatoes don’t freeze well), the complete stew is best enjoyed fresh or refrigerated rather than frozen.
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Reheating: Gently rewarm on the stovetop over medium-low heat until heated through.
Serving Suggestions
Spanish chicken stew is a complete meal on its own, but here are some ideas to round out your dinner:
- Serve over brown rice, white rice, or cauliflower rice
- Pair with a crusty loaf of bread for dipping
- Add a simple green salad with a light vinaigrette
- Pour a glass of Spanish red wine to complete the experience
Why You’ll Love This Recipe
This Spanish chicken stew is:
- Easy to make in just one pot
- Packed with vegetables and lean protein
- Flexible with ingredients you likely have on hand
- Hearty but not heavy
- Perfect for meal prep and leftovers
- Rich with authentic Spanish flavors
Making Spanish chicken stew at home is like taking a culinary trip to Spain without leaving your kitchen. The combination of tender chicken, flavorful vegetables, and that distinctive Spanish flair creates a meal that’s both comforting and exciting.
Whether you’re cooking for your family on a weeknight or entertaining guests, this stew is sure to become a favorite in your recipe collection. So grab your Dutch oven and start cooking – a taste of Spain awaits!
How To Make dominican pollo guisado / stewed chicken
- 1 Cut chicken up leaving skin on and bone in. Wash and clean each piece well. If you prefer you can remove the bones from the breast and thighs but leave the skin on. You can use boneless skinless breast if like but the flavor will not be as strong.
- 2 Rub the chicken with the lime juice.
- 3 Add chicken to a large bowl and add peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour or up to 3 days in the fridge depending on how fresh your chicken is. I leave mine over night.
- 4 When finished marinading in a large pot heat the oil over medium-high heat, sprinkle in the sugar and let it brown,(the sugar is to caramelize the chicken skin) then put the chicken in the pot and brown dark on both sides. Make sure to set the vegetables and liquid aside to use later. Saute until the chicken has a nice dark caramel color to it. Add 2 tbsp of water, cover and simmer over medium heat until the chicken looks is tender adjusting water when necessary, add everything else EXCEPT tomato paste including vegetables and marinade cover again and simmer adding more water if you need it to maintain about 1 to 1 1/2 inches of liquid.
- 5 When the veggies are soft mix 1/2 cup water and tomato paste together and pour into pot. Stir slightly around the chicken pieces taste and adjust salt and pepper to taste. Add 2 cilantro stalks with leaves, leave them whole just lay them in the sauce on top. Squeeze one lime over everything and cover pot. Reduce heat to low and simmer until a thin sauce is made about 30 minutes.
- 6 I serve this the way my mom does. Over yellow rice topped with black beans and then chicken on top covered with the cooked veggies and sauce DELICIOUS!!! Ohhhh and the sauce makes the best bread dipping sauce!
- Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Ingredients For dominican pollo guisado / stewed chicken
- THE KEY TO THIS DISH IS MAKING SURE YOU LET IT MARINADE LONG ENOUGH! 🙂
- 1 3-4 pound whole chicken cut into pieces
- 3 Tbsp fresh lime juice (roughly 2 limes squeezed)
- 1 fresh whole lime (to squeeze over dish before serving)
- 1 yellow bell pepper
- 1 cubanelle pepper
- you can use 2 green peppers in place of the peppers listed above
- 1 lg onion (i use white sweet onion) use what you like
- 2 sm tomatoes chopped (i use roma) or 1 can diced tomatoes
- 1/4 c olives pitted (i use whole spanish but you can use sliced)
- 2 stalk fresh cilantro with leaves
- 3 clove garlic minced
- 1 tsp dried oregano
- 1 tsp salt
- 2 Tbsp tomato paste (if you dont use canned tomatoes)
- 3 Tbsp goya brand original adobo seasoning (or what you use)
- 4 Tbsp oil
- 1-2 Tbsp sugar
Pollo Guisado – Puerto Rican Style Chicken Stew Recipe
FAQ
How do you make a good Spanish chicken stew?
The key to making a flavorful Spanish chicken stew is using lots of seasonings and spices. Ingredient quantities are listed in the recipe card down below, as always, but I wanted to provide a few helpful notes here: Chicken: Use bone-in chicken drumsticks and thighs for the most flavor. Dark meat is juicier.
How long does it take to make Spanish chicken stew?
Of course, you may think that it will take hours to prepare a stew, but luckily the Spanish chicken stew recipe is the exception. The Spanish-style chicken stew is a protagonist dish during Andalusian winters, because it is easy to make, takes less than an hour, and does not need any rare or expensive ingredients.
What to serve with Spanish chicken stew?
Serve this Spanish Chicken Stew with white rice mixed with ¼ cup of olive oil, a sprinkling of 1 teaspoon of salt (or to taste), and ¼ cup chopped parsley. This stew goes great with a little hot sauce on the side––Crystal (our favorite) or Tabasco are both great options. Looking for more authentic recipes?
Is Spanish chicken stew healthy?
Review HERE. Spanish chicken stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner. From time to time, we’ll send you Well Plated emails.
How do you make a good chicken stew?
Sherry Vinegar. A critical flavor component. It gives the stew brightness and makes it linger in your memory. If you aren’t able to find sherry vinegar, you could try using rice vinegar or white wine vinegar instead, though I highly recommend sherry if you can swing it. Season the chicken, then sear it in a Dutch oven.
What are the ingredients for making chicken stew?
A classic chicken stew contains chicken, onions, carrots, and potatoes, thickened with flour and seasoned with herbs like thyme and rosemary, simmered in a chicken broth or stock, and often includes celery and garlic. Common additions for flavor or texture include butter, mushrooms, peas, and bay leaves.
What is Spanish chicken stew?
You’ll love this Spanish chicken stew, featuring seared chicken simmered in a savory, and tangy tomato-based braising liquid, and served with potatoes and olives! This is the kind of dish that’s actually very easy to make. It’s the perfect one pot dinner for either weeknights or weekends.
What are the ingredients in Pollo Guisado?
Pollo guisado ingredients typically include bone-in chicken, sofrito (a flavor base of onions, peppers, and garlic), tomato sauce or paste, potatoes, carrots, and olives. Other common seasonings and flavorings are adobo, sazón, oregano, bay leaves, and cilantro.
How do I make Spanish chicken?
Heat the oil in a large pan and fry the onions for 5 minutes. Add the garlic and chorizo and cook for another few minutes. Stir in the thyme and paprika, then add the passata, tomato purée and stock. Bring everything to a simmer, then add the chicken, cover the pan and cook over a very low heat for 1 hour.