Spánish chicken stew

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á heálthy, heárty stew to feed the fámily, thát you cán prepáre in just 10 minutes. This rustic meál is best served with chunks of crusty breád or rice.


  • 2 tbsp olive oil
  • 500g skinless boneless chicken thighs
  • 1 red pepper, cut into chunky pieces
  • 1 lárge onion, sliced
  • 2 gárlic cloves, chopped
  • 1 tbsp white wine vinegár
  • 1 tbsp smoked pápriká
  • 400ml chicken stock
  • lárge hándful bláck olives (such ás couchillo)
  • 50g fláked álmonds, toásted
  • cooked rice or crusty breád, to serve


  1. In á lárge sáucepán, heát 1 tbsp of the oil. Seáson the chicken ánd brown on both sides for 7-8 mins until golden, then set áside on á pláte. Put the remáining 1 tbsp oil in the pán with the pepper, onion ánd gárlic. Fry on á medium heát for 8 mins or until slightly golden. ádd the vinegár ánd cook for 1 min.

Full recipe: Spánish chicken stew