Description
A hearty and flavorful Spanish chicken stew featuring tender chicken thighs simmered with smoky paprika, sweet red pepper, and tangy white wine vinegar, enriched with black olives and toasted almonds. This comforting dish is perfect served over rice or with crusty bread for a satisfying meal.
Ingredients
Scale
Chicken and Cooking Base
- 2 tbsp olive oil
- 500g skinless boneless chicken thighs
- 1 tbsp white wine vinegar
- 1 tbsp smoked paprika
- 400ml chicken stock
Vegetables and Flavorings
- 1 red pepper, cut into chunky pieces
- 1 large onion, sliced
- 2 garlic cloves, chopped
Garnish and Serving
- Large handful black olives (such as couchillo)
- 50g flaked almonds, toasted
- Cooked rice or crusty bread, to serve
Instructions
- Brown the Chicken: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Season the chicken thighs, then add them to the pan. Cook for 7-8 minutes, turning occasionally, until golden brown on both sides. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Add the remaining tablespoon of olive oil to the pan along with the red pepper pieces, sliced onion, and chopped garlic. Fry on medium heat for about 8 minutes or until the vegetables are slightly golden and softened.
- Add Vinegar: Stir in 1 tablespoon of white wine vinegar with the vegetables and cook for an additional 1 minute to combine the flavors.
- Simmer the Stew: Return the browned chicken to the pan. Sprinkle in 1 tablespoon of smoked paprika and pour in 400ml of chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 25 minutes or until the chicken is cooked through and tender.
- Finish and Serve: Stir in a large handful of black olives and 50g of toasted flaked almonds. Serve the stew hot accompanied by cooked rice or crusty bread to soak up the delicious sauce.
Notes
- For extra heat, you can add a pinch of chili flakes along with the paprika.
- Use bone-in chicken thighs for more flavor if preferred, adjusting cooking time accordingly.
- Toast the flaked almonds in a dry pan over medium heat for 2-3 minutes until golden to enhance their crunch and flavor.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Substitute the chicken stock with vegetable stock for a slightly different flavor profile if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish chicken stew, smoky chicken stew, paprika chicken, chicken and olives, Spanish cuisine, hearty chicken recipe
