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Spanish Style Chicken Stew with Green Olives
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
This braised chicken dish gets a bright finish with orange zest, which is one of my favorite flavor combination with green olives. The smoked paprika adds a gentle smoky flavor too.
Course: Entrées
Cuisine: Spanish
Keyword: Chicken, One Pot Meal
Servings: 4
Calories: 615 kcal
  • 1 whole chicken cut up into 8 pieces
  • salt and freshly ground black pepper
  • olive oil
  • 1 large onion chopped
  • 3 carrot sliced ½-inch thick
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • ¾ cup chicken stock
  • 1 14-ounce can crushed tomatoes
  • 2 cups diced Yukon gold potatoes about 2 large
  • 1 cup green Spanish olives about 5 ounces
  • 1 red pepper diced (1-inch pieces)
  • 1 orange zested (about 2 tablespoons )
  • 2 tablespoons fresh chopped parsley
  1. Season the chicken with salt and freshly ground black pepper. Pre-heat a 5-quart Dutch oven. Add a little olive oil to the pan and working in batches, brown the chicken pieces well on all sides. Transfer the browned chicken to a platter and set aside.
  2. Add the onion and carrot to the pan and sauté until the onions start to brown. Stir in the smoked paprika, cumin, oregano and bay leaf, sautéing for one more minute, and then add the chicken stock. Deglaze the pot by scraping up any brown bits that have accumulated on the bottom of the pan.
  3. Add the canned tomatoes along with the potatoes and stir well. Bring the tomatoes to a simmer and return the chicken to the pot, along with any juices that have accumulated on the platter. Cover the Dutch oven and simmer the mixture gently for 30 minutes. Add the olives and red pepper and continue to simmer uncovered for another 20 to 25 minutes, until the chicken is tender to a knifepoint. At this stage, if you are using skin on chicken pieces, you have the option to put the Dutch oven under the broiler in the oven to crisp and brown the skin. If you’ve chosen to cook the chicken without the skin, you can skip this step. Season the sauce with salt and freshly ground black pepper to taste and stir in the orange zest and fresh parsley.
  4. Serve the chicken and vegetables alone or with long-grain rice.
Nutrition Facts
Spanish Style Chicken Stew with Green Olives
Amount Per Serving
Calories 615 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 9g45%
Cholesterol 144mg48%
Sodium 899mg37%
Potassium 1403mg40%
Carbohydrates 34g11%
Fiber 9g36%
Sugar 13g14%
Protein 42g84%
Vitamin A 9675IU194%
Vitamin C 84.6mg103%
Calcium 148mg15%
Iron 7.1mg39%
* Percent Daily Values are based on a 2000 calorie diet.