Spanish Chicken Stew

5 from 16 votes

This one pot Spanish chicken stew is inspired by Pollo Guisado, a bold chicken stew simmered in a rich tomato sauce with olives and potatoes.

Prep Time15

Cook Time30

Total Time45

Course: Main

Cuisine: Spanish

Keyword: chicken stew, chicken stew with olives, Spanish chicken stew

Servings: servings

Calories: 524kcal

Bring a wide skillet or Dutch oven over medium-high heat and drizzle with olive oil.
Season the chicken pieces with sazon, dried oregano, salt and pepper, making sure the chicken is evenly coated all around.
Once the oil is hot, sear the chicken on all sides until deeply golden brown, but not cooked all the way through. Then set the chicken aside.
In the same Dutch oven, add the chopped bell pepper and onion and saute for 3-4 minutes in the seasoned oil until the vegetables just soften.
Add the garlic and continue sauteing for another minute until fragrant.
Add the tomato paste and smoked paprika and stir everything together, breaking up the tomato paste until the vegetables are a deep golden red color.
Pour the tomato sauce in and chicken stock and nestle the chicken pieces into the liquid. Scatter the baby potatoes and olives around the chicken and nestle in a small bundle of fresh parsley and bay leaves.
Bring the chicken stew to a strong simmer and cover the Dutch oven with a lid, leaving a small opening. Continue cooking for 25-30 minutes until the chicken is cooked through, the potatoes are fork tender and sauce has thickened.
Once done, turn off the heat and let the stew sit for at least 5 minutes. Garnish with chopped parsley and serve.

- Dry the Chicken: Before seasoning the chicken, use paper towels and pat the chicken dry very well. This will help the seasonings stick to the meat and achieve a golden brown sear.

- Sazon Seasoning: You can find sazon seasoning packets in most grocery stores, but you can also make your own by combining garlic powder, cumin, coriander, achiote powder, and salt. Here is my homemade sazon recipe.

- Simmering Time: Both chicken thighs and drumsticks will cook in 30 minutes, but increase the cooking time if using larger pieces of chicken such as chicken breast or chicken quarters.