Spanish Chicken Stew Recipe

This is a Mediterranean spin on an easy stew.

Quick and simple dinners don’t have to be repetitive and boring. A stew is an always an easy option: You can just leave it to simmer so the flavors will meld deliciously. Give this one a try for a Mediterranean spin on an easy stew.


Spanish Chicken Stew Recipe

Lhas Alvarez
This is a Mediterranean spin on an easy stew.
Prep Time 1 hour 28 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course Soup
Cuisine Mediterranean
Servings 2


Spanish Chicken Stew Ingredients

  • 1/4 Cup all-purpose flour
  • Salt
  • 400 Grams Chicken skin left on
  • 3 tablespoons olive oil
  • 1 tablespoon Garlic
  • 2 tablespoons white onion chopped
  • 1/4 Cup tomatoes (chopped), seeded
  • 1/2 teaspoon Spanish sweet paprika
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme leaves
  • 1/8 Cup bacon
  • 1/8 Cup white wine
  • 1 1/2 cups chicken stock
  • 3/4 cups sweet potato (kamote) peeled and cut into ½-inch cubes
  • 1/4 Cup pitted green olives
  • 1/4 Cup red bell peppers sliced
  • 1/4 Cup canned cannellini beans drained and rinsed
  • parsley sprigs (chopped), to garnish


  • Mix together flour, salt, and pepper. Lightly coat chicken pieces in seasoned flour. Set aside.
  • Heat oil in a pan over medium heat. Cook chicken for about 1 minute on each side, or until light golden brown. Transfer chicken to a plate and set aside.
  • In the same pan, sauté garlic, onions, tomatoes, paprika, herbs, and bacon. Add white wine and simmer for about 1 minute. Add chicken stock, chicken, and sweet potatoes; bring to a boil then lower heat and simmer for 8 minutes.
  • Add olives, red bell peppers, and beans; simmer for another 3 to 4 minutes. Season to taste. Garnish with parsley.
Keyword chicken, chicken stew, mediterranean, stew, stew recipe
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