Spanish-Style Chicken Stew with Paprika, Potatoes and Olives

Spanish-style chicken stew is a stovetop braise of browned chicken, paprika, tomatoes, potatoes and olives, served with plenty of savory sauce. This version draws on familiar Spanish flavors, while leaving room for the regional and family variations found in home cooking; it works because the chicken enriches the broth as the potatoes turn tender.

Ingredients

2 tablespoons olive oil (30 ml), plus a little more if needed for browning
3 pounds bone-in, skin-on chicken thighs (1.36 kg), about 6 thighs
1¼ teaspoons fine salt (7 g)
½ teaspoon freshly ground black pepper (1 g)
1 large yellow onion (about 8 ounces / 225 g), finely diced
1 large red bell pepper (about 6 ounces / 170 g), diced
4 garlic cloves (about 12 g), finely chopped
2 tablespoons tomato paste (32 g)
1½ teaspoons smoked paprika, or Spanish pimentón (about 3 g)
¼ teaspoon saffron threads (about 0.1 g), optional
1 bay leaf
½ cup dry white wine (120 ml)
1 can crushed tomatoes, 14.5 ounces (411 g)
2 cups chicken broth (480 ml), preferably lower-sodium
1 pound Yukon Gold potatoes (450 g), scrubbed and cut into 1-inch (2.5 cm) chunks
½ cup pitted green olives (about 75 g), whole or halved
½ cup frozen peas (75 g)
2 tablespoons chopped fresh flat-leaf parsley (about 8 g)
1 tablespoon sherry vinegar (15 ml), optional, for finishing

Instructions

Prepare the ingredients before heating the pan: dice the onion and pepper, chop the garlic and parsley, and cut the potatoes into evenly sized chunks. Pat the chicken thighs dry with paper towels, then season them on all sides with the salt and black pepper. Dry skin browns more readily, and even potato pieces are more likely to finish cooking at the same time.
Heat the olive oil in a large, heavy Dutch oven or deep lidded skillet over medium heat. Arrange half the thighs skin-side down without crowding them. Brown for 5 minutes, turn, and brown the other side for 2 minutes; transfer to a plate and repeat with the remaining thighs. The two batches take about 14 minutes total. If the pot looks dry before the second batch, add a small splash of oil. The chicken does not need to be cooked through at this stage.
Pour off all but about 1 tablespoon of fat if there is a lot in the pot, leaving the browned bits behind. Add the onion and bell pepper and cook for 5 minutes, stirring and scraping the bottom of the pot. Stir in the garlic, tomato paste, smoked paprika, saffron if using, and bay leaf; cook for 3 minutes, stirring often so the garlic and paprika do not scorch. The tomato paste should darken slightly and smell rich, not burnt.
Pour in the white wine and scrape up the browned bits with a wooden spoon. Let it bubble for 2 minutes, then stir in the crushed tomatoes and chicken broth. Return the thighs and any juices on the plate to the pot, arranging them skin-side up as much as possible. The liquid should come partway up the chicken rather than completely cover it. Bring the mixture to a gentle simmer, which should take about 3 minutes.
Cover the pot, lower the heat to maintain a steady, gentle simmer, and cook the chicken for 22 minutes. Keep the lid on as much as possible so the liquid does not reduce too quickly. Stir the sauce carefully around the chicken if needed, but do not break up the thighs. This first braising stage gives the meat time to soften before the potatoes go in.
Add the potatoes and olives, nestling the potato chunks into the sauce around the chicken. Cover and simmer for 20 minutes, or until the potatoes are easily pierced with a paring knife and the chicken is tender. Check the thickest part of a thigh with a food thermometer, without touching bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a potato is still firm, cook for a few more minutes and check again; keep the chicken gently simmering while it finishes.
Stir in the frozen peas and simmer uncovered for 2 minutes, just until hot. Turn off the heat, remove the bay leaf, and stir in the parsley and sherry vinegar if using. Taste the sauce before adding more salt, since olives and broth can both contribute saltiness. If the sauce seems too thin, lift the chicken and potatoes onto a platter and simmer the sauce uncovered for a few minutes; return everything to the pot and serve hot.

Tips

Choose a pot wide enough to brown the chicken in batches. Crowding traps steam and prevents good browning, while the browned patches left on the pot add flavor to the tomato broth. If you only have a smaller pot, make three batches rather than piling the thighs together.
Smoked paprika is Spanish pimentón and gives the stew its rounded, smoky aroma. Sweet smoked paprika is a good everyday choice; hot smoked paprika adds a noticeable kick. If you cannot find it, use regular sweet paprika, understanding that the stew will lose some smokiness. Saffron can be left out, or replaced with a small pinch of turmeric for color; turmeric will not reproduce saffron’s distinctive aroma.
For a wine-free pot, replace the ½ cup (120 ml) white wine with the same amount of broth and add 1 teaspoon (5 ml) sherry vinegar or lemon juice near the end. The stew will have a little less wine-like depth, so taste before adding any more acid.
Keep the simmer gentle. A hard boil can make chicken fibers tougher, break up the potatoes, and reduce the sauce before the meat is tender. If the bottom begins to catch, lower the heat and add a small splash of broth.

Serving Suggestions

Serve the stew in shallow bowls so each portion gets chicken, potatoes, olives, peas and a generous ladle of tomato broth. Crusty bread is useful for soaking up the sauce; plain rice, buttered noodles or a simple piece of toasted country bread also make a practical base. A crisp green salad with a light vinaigrette balances the richness, while steamed green beans or sautéed greens add another vegetable without competing with the stew’s paprika and olive flavors.

Set out extra chopped parsley and a small dish of olives for anyone who wants a stronger briny note. If you like a little more brightness, offer lemon wedges at the table, though the optional sherry vinegar already brings a mild tang to the pot. For a casual meal, serve directly from the Dutch oven, taking care to divide the chicken and potatoes evenly among the bowls.

Variations

For a deeper, more savory version, add 4 ounces (115 g) of sliced Spanish-style cured chorizo when you cook the onion and pepper. Let it release some of its paprika-scented fat before adding the garlic and tomato paste, and use less salt until the stew is finished. Spanish cured chorizo is different from fresh Mexican chorizo; if using fresh sausage, cook it fully and drain excess fat before continuing, and expect a different texture and seasoning.

You can replace the peas with ½ cup (75 g) of drained canned chickpeas, adding them with the olives so they heat through. For a pepper-forward variation, use drained jarred roasted red peppers in place of the fresh bell pepper; they are softer and sweeter, so stir them in with the tomatoes rather than sautéing them. Boneless chicken thighs can also work, but they cook faster and may become tender before the potatoes, so add them later or remove them temporarily while the potatoes finish, then check the chicken’s temperature before serving.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Store covered in the refrigerator for 3 to 4 days. For longer storage, freeze the stew in airtight, freezer-safe containers for up to 3 months for best quality. Potatoes may soften after freezing and thawing, but the broth and chicken remain useful for an easy meal.

Thaw frozen stew overnight in the refrigerator when possible. Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a splash of broth or water if the sauce has thickened. Heat until steaming throughout and 165°F (74°C) in the center, checking with a food thermometer; this is the USDA FSIS recommended temperature for reheated leftovers. In a microwave, cover the bowl loosely, pause to stir partway through, and check the temperature in more than one spot. Reheat only the amount you plan to eat.

Frequently Asked Questions

Can I make this stew with boneless chicken thighs?
Yes. Use about 2½ pounds (1.13 kg) of boneless thighs. They generally need less braising time than bone-in thighs, so add them with the potatoes rather than at the beginning, then check that the thickest pieces reach 165°F (74°C). If the potatoes are not yet tender, lift out cooked chicken and return it to the pot at the end.

Can I use chicken breasts instead?
You can, but breasts are leaner and can dry out during a long braise. Cut large breasts into similarly sized pieces and add them later, with the potatoes, checking the thickest part for 165°F (74°C). Thighs are more forgiving for this slow, saucy method and are less likely to overcook while the potatoes soften.

What should I do if the stew is too thin?
First check that the potatoes are cooked. Then uncover the pot and simmer the sauce for a few minutes, stirring gently and moving the chicken so it does not stick. For a thicker texture without reducing the whole pot, mash one or two cooked potato pieces into the sauce. Avoid adding flour directly, which can leave lumps unless it is mixed into a smooth slurry first.

Do I need to brown the chicken?
Browning is worth doing because it builds savory flavor on the chicken and leaves browned bits that season the sauce. If you skip it to save time, the stew will still cook, but it will taste less deeply browned and the skin will not be crisp. Keep in mind that the skin softens during braising even when it has been browned first.

Can I prepare the stew ahead?
Yes. It can be cooked a day ahead, cooled promptly, and refrigerated. The flavors meld as it rests, while the potatoes may absorb some broth; add a little water or broth during reheating if needed. Reheat gently until the center reaches 165°F (74°C), and add fresh parsley just before serving for a brighter finish.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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