Dinner

Spanish Chicken Stew with Olives, Almonds, and Smoked Paprika Recipe

Name: Spanish Chicken Stew with Olives, Almonds, and Smoked Paprika Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 tbsp olive oil; 500g skinless boneless chicken thighs; 1 tbsp white wine vinegar; 1 tbsp smoked paprika; 400ml chicken stock; 1 red pepper, cut into chunky pieces; 1 large onion, sliced; 2 garlic cloves, chopped; Large handful black olives (such as couchillo); 50g flaked almonds, toasted; Cooked rice or crusty bread, to serve

ByHailey Reed December 1, 2025December 1, 2025

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Introduction

This Spanish chicken stew is a flavorful and hearty dish perfect for a cozy meal. With tender chicken thighs, smoky paprika, and tangy olives, it delivers a delicious combination of Mediterranean tastes. Serve it with rice or crusty bread to soak up the rich sauce.

A white bowl with blue floral patterns holds a dish layered with a piece of cooked chicken sitting on a mix of bright red roasted peppers and dark purple olives. Thinly sliced light brown almonds cover the top layer, adding texture and contrast. A thick slice of rustic brown bread with a crusty edge leans against the side of the bowl. The bowl is placed on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
500g skinless boneless chicken thighs
1 red pepper, cut into chunky pieces
1 large onion, sliced
2 garlic cloves, chopped
1 tbsp white wine vinegar
1 tbsp smoked paprika
400ml chicken stock
Large handful black olives (such as couchillo)
50g flaked almonds, toasted
Cooked rice or crusty bread, to serve

Instructions

Step 1: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Season the chicken thighs with salt and pepper, then brown them on both sides for 7-8 minutes until golden. Remove the chicken and set aside on a plate.
Step 2: Add the remaining tablespoon of oil to the pan along with the red pepper, sliced onion, and chopped garlic. Fry over medium heat for about 8 minutes until the vegetables are slightly golden.
Step 3: Stir in the white wine vinegar and cook for 1 minute to allow the flavor to develop.
Step 4: Return the browned chicken to the pan and add the smoked paprika and chicken stock. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, or until the chicken is cooked through.
Step 5: Stir in the black olives and toasted flaked almonds just before serving. Serve the stew hot with cooked rice or crusty bread to enjoy the delicious sauce.

Tips & Variations

For extra depth, try adding a splash of dry white wine along with the vinegar.
You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
Use green olives if you prefer a less briny taste.
Add chopped fresh parsley or cilantro on top for a fresh finish.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until piping hot. The flavors will deepen after a day, making it even more delicious.

How to Serve

A white bowl with blue flower patterns holds a colorful dish arranged in separate visible layers. The bottom layer is a reddish-brown sauce, partly covered by dark, shiny black olives scattered mostly on one side. Large red roasted pepper pieces and light brown onion slices rest on top of the sauce and olives. A golden-brown cooked piece of chicken lies on one side of the bowl, topped with thin, toasted almond slices spread over the chicken and some peppers. A thick slice of crusty, light brown bread with a porous texture leans against the chicken on the right edge of the bowl. The bowl sits on a white marbled surface with a part of a red and blue striped cloth visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of olives?

Yes, green olives or Kalamata olives work well if you prefer a different flavor profile. Just be sure to adjust the salt accordingly as olives vary in saltiness.

Is it possible to make this stew in a slow cooker?

Absolutely. Brown the chicken separately, then combine all ingredients in a slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.