Special Diet - Created Date : 14.9.2019

Spanish Chicken Stew

Spanish Chicken Stew

Spanish Chicken Stew


A hearty rustic one dish chicken dinner that is full of the vibrant flavours of the Mediterranean. This healthy, easy to make Spanish chicken stew makes the perfect comfort food!

I love easy to make chicken dinners like this – everything goes in the one dish, you can tailor any spices or herbs to your families tastes then just leave in the oven to cook. Perfect for busy weeknights but still tasty enough to serve to guests if looking for something easy to make.

This makes a great year round meal, the olives, tomatoes, peppers and basil give this meal a summery feel but its also great for cooler evenings.

You can make this Spanish chicken stew as mild or spicy as you like…..so play around with the flavour…..add a small amount of spice, taste and add more if desired. I have used smoked paprika in this dish which gives it an extra smokey flavour but you can also use standard paprika.

The half a teaspoon of cayenne pepper I have used gives the dish a tiny bit of heat which should be suitable for the whole family, however if your children don’t like any hint of spice whatsoever then either omit it or start with 1/4 teaspoon and add more as desired.

I have used stuffed Spanish pimenta olives in this chicken stew, they bring so much extra flavour to the dish. However if stuffed olives are not for you then pitted green or black olives will also work well.

Olives are not only one of my favourite foods but they have a whole host of remarkable health benefits, they are high in phytonutrients giving them excellent antioxidant and anti-inflammatory properties, they are also a good source of Vitamin E making them great for heart health and healthy skin.

I am fortunate that my little boy is a massive olive fan (unusual for a toddler I’m told) but I’m not complaining…….They make a great healthy snack and it means I get to add them to lots of dinners…… which if great for me as I love them too!

You can serve this Spanish chicken stew with brown or white rice, potatoes or crusty bread if you are not gluten free. My favourite is to have it with brown rice and the dish certainly goes a long way then! I get several nights of leftovers out of it if just making it for my family. If you are looking for a low carb option then this stew can be enjoyed on its own or with some cauliflower rice.

Heat the olive oil over medium heat in a heavy large skillet or a Dutch oven. Make sure you have a lid available to cover it tightly.

Saute the garlic and onions for a couple of minutes until translucent. Add the chicken thighs and cook for a couple of minutes on each side so they are lightly seared.

Add all of the rest of the ingredients apart from the basil leaves. Stir to make sure everything is evenly mixed through. Ensure the chicken is coated and covered with the stock and the canned tomatoes.

Heat on top of the stove until is gently bubbling - about 5 minutes.

Transfer to the oven and cook for 45 minutes to an hour. Test a piece of chicken to ensure is cooked.

Serve with brown or white rice, quinoa, cauliflower rice or potatoes.


To make dish paleo friendly remove the cannellini beans and serve with cauliflower rice or sweet potato.







Main Course




gluten free

dairy free

egg free

soy free

wheat free

seafood free

treenut free

sesame free

mustard free



127 cal


3 g


8 g


Hope is a New Zealand based Registered Naturopath who founded and was the principal Naturopath at Purely Health, a busy natural health clinic based in central Auckland for 5 years. Hope has worked in the natural health industry for 11 years. She has successfully worked with many clients who have experienced digestive disorders, hormone & auto immune disorders, food intolerances and food allergies. Hope created Love Food Nourish so she could share her love of cooking and nutrition and to provide inspiration for people looking for gluten free and allergy friendly recipes.

Hope Pearce

September 26, 2018 at 4:51 pm

I love meals like this that let me feel good about what we're eating even on a busy weeknight! I am imagining this with pitted green olives and maybe a few capers for good measure, all over quinoa or rice - although I'm afraid I'd go back for more helpings than is truly good for me. :)

Hope Pearce

Bainbridge Islander

January 30, 2019 at 5:10 am

A perfect antidote to gray winters here on Puget Sound outside Seattle. Recipe seemed to promising that I doubled the size of the dish and was glad I did. My other variation from the recipe was sautéing all the ingredients individually in the Dutch oven, then removing each from the pan and repeating before final reassembly. I think that sautéing provides more flavor but, goodness gracious, it certainly doubles or triples the time required to assemble the dish. But certainly no disappointment at the dinner table! Other slight variations: Used delicata squash from our summer garden to replace the beans, added pimentos and capers and some saffron, increased the smoked paprika (a favorite of ours). Thanks for this tasty quick trip to Spain!

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Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

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