This Spanish chicken stew is comfort food at its best — hearty, wholesome, and packed with flavor. Think fall-apart tender chicken simmered with potatoes, sweet carrots, green bell pepper, and Spanish ham for that irresistible touch.
I’ve always loved cooking stewed meat recipes - the kind where the meat turns fall-apart fork fork-tender and soaks up every bit of flavor. I learned this Spanish chicken stew from my dad, and it never fails to impress. If you enjoy fork-tender meat recipes, you’ll also love my Spanish meatballs recipe, this Spanish beef stew, or this Guinness beef stew.
Jump to:
- Why you will love this Spanish Chicken Stew
- Ingredients
- Substitutions & variations
- How to prepare this Spanish Chicken Stew
- Equipment
- Storage
- FAQ's
- Love this recipe? Let's stay connected!
- Other Spanish Recipes You Will Love!
- Delicious Spanish Chicken Stew Recipe (Pollo Guisado)
- See what other people think about this recipe!
Why you will love this Spanish Chicken Stew
- This chicken stew is a hearty meal and a FLAVOR BOMB! Fall-apart tender chicken combined with hearty potatoes, sweet carrots, green bell pepper, and Spanish ham.
- One-pot wonder: Everything cooks together in a single pot, making cleanup a breeze and weeknight dinners stress-free.
- Effortless cooking: With just a few simple steps, the stew practically cooks itself while it simmers low and slow. Minimal effort, maximum flavor.
- Great for meal prep: This recipe makes a generous batch, and the flavors only get better the next day — perfect for feeding a family or stocking the fridge with delicious leftovers😋
- Rich, cozy, and satisfying, this Spanish chicken stew will quickly become a staple in your kitchen.
Ingredients
This hearty Spanish chicken stew is made with simple and classic Spanish ingredients you can easily find at your local grocery store. I also give you substitutions options you can make the stew even if you're missing some ingredients.
- Whole chicken (free-range, antibiotic-free) - cut into large pieces. (See substitutions below). The chicken skin can be removed or left, up to your preference.
- Spanish serrano ham - finely diced (see substitutions below)
- Garlic cloves - finely diced
- Large carrots - peeled and sliced into 1cm pieces
- Green bell pepper - cut into squares
- Fresh tomatoes - grated (see substitutions below)
- Baby potatoes - peeled
- Chicken stock or chicken broth
- White wine
- Fresh rosemary
- Salt & black pepper - to taste
- Tapioca flour or cornstarch - optional, for thickening the sauce
- Extra virgin olive oil - for cooking
- Fresh parsley - to garnish before serving
See recipe card for quantities.
Substitutions & variations
One of the best thing about Spanish chicken stew is how flexible it is. Here are some easy swaps and variations to suit your taste or what you already have in the pantry:
- Chicken: Use chicken breasts, chicken thighs, or a mix instead of a whole chicken. Thighs will give you extra tenderness and flavor.
- Peppers: Swap green bell peppers for red peppers if you prefer a sweeter taste.
- Ham: No Spanish serrano ham? Bacon or pork belly make great alternatives with a smoky, savory kick.
- Tomatoes: Fresh tomatoes can be replaced with canned crushed tomatoes or even a couple of tablespoons of tomato paste.
- Herbs: If you don’t have rosemary, try fresh thyme or bay leaves for a similar aromatic depth.
- Onion base: For more flavor, add a chopped brown onion at the very start and cook it gently for about 10 minutes before adding the carrots and peppers.
These variations make it easy to adapt the stew to your kitchen while still keeping those authentic Spanish flavors.
How to prepare this Spanish Chicken Stew
Follow these simple steps for a rich and hearty Spanish chicken stew:
1 - Prep the ingredients: Chop and measure all fresh ingredients listed in the recipe so everything is ready to go.
2 - Cook the ham: Heat a drizzle of olive oil in a large pot over medium-high heat. Add the diced ham and stir for 3–5 minutes until it turns crispy.
3 - Sear the chicken: In the same pot, add enough olive oil to coat the base. Sear the chicken pieces on all sides until golden brown and crusty. Don’t overcrowd the pan — work in batches if needed. Once browned, transfer to a plate and season with salt and pepper.
4 - Cook the veggies: Lower the to medium heat. Add the diced garlic, carrots, bell pepper, and a pinch of salt. Stir for a couple of minutes, then mix in the grated tomato with a little more salt. Cook for 3–4 minutes until the tomato reduces slightly.
5 - Build the stew: Add the potatoes, browned chicken, rosemary, ham, white wine, chicken stock, and salt. Stir everything together, then cover and simmer gently on medium-low heat for about 45 minutes.
6 - Optional – Thicken the sauce: For a thicker stew, make a slurry by mixing a spoonful of the hot stew liquid with tapioca flour or cornstarch. Stir it into the pot and cook for another 15–20 minutes until the sauce reaches your desired consistency.
Serve hot, garnish with fresh parsley, and enjoy your comforting Spanish chicken stew!
Pro tip: This stew can also be made in a slow cooker. Just sear the ham and chicken, and cook the veggies base in a pan first, then transfer everything to the slow cooker. Cook on high for 4 hours or on low for 6 hours.
Equipment
- Sharp knife
- Peeler
- Chopping board
- Grater (if using fresh tomatoes)
- Large pot or Dutch oven
Storage
One of the best things about this Spanish chicken stew is that the deep flavor deepens as it sits, making it even more delicious the next day—perfect for make-ahead meals.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freeze: If you want to freeze the stew, note that potatoes don’t freeze well—they turn mushy after defrosting. To freeze, either remove the potatoes before freezing or reduce the amount of potatoes when making the stew.
Top Tips for the Perfect Spanish Chicken Stew
- Season chicken with salt after browning. Salting the chicken too early can make it release excess water, which prevents a proper sear.
- Don’t rush the sear: Take your time to sear the chicken well on all sides. A deep, golden crust adds layers of flavor and gives the stew its rich, comforting taste.
FAQ's
I prepare this recipe using an entire chicken. However, you can achieve a perfect result using other chicken cuts or a combination of different ones, including chicken breast, chicken thighs, and chicken wings.
Absolutely! One of the best things about this Spanish chicken stew is that the deep flavor deepens as it sits, making it even more delicious the next day—perfect for make-ahead meals.
Yes, you can make Spanish chicken stew without wine. Add more chicken stock instead (1:1 ratio).
To thicken Spanish chicken stew, add a tapioca or cornstarch slurry at the end of the cooking. Combine well and let it cook for another 15-20 minutes.
Yes, this Spanish chicken stew is gluten-free (make sure the stock you're using is GF).
Love this recipe? Let's stay connected!
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Other Spanish Recipes You Will Love!
Delicious Spanish Chicken Stew Recipe (Pollo Guisado)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6-8 servings
- Category: Main course
- Cuisine: Spanish
- Diet: Gluten Free
Description
This Spanish chicken stew is comfort food at its best — hearty, wholesome, and packed with flavor. Think fall-apart tender chicken simmered with potatoes, sweet carrots, green bell pepper, and Spanish ham for that irresistible touch.
Ingredients
Whole chicken (free-range, antibiotic-free) - cut into large pieces. (See substitutions below). The chicken skin can be removed or left, up to your preference.
100 grams of Spanish serrano ham - finely diced (see substitutions below)
4 garlic cloves - finely diced
2 large carrots - peeled and sliced into 1cm pieces
1 large (or 2 small) green bell pepper - cut into squares
2 fresh tomatoes - grated (see substitutions below)
½ kg of baby potatoes - peeled
1 cup of chicken stock
½ cup of white wine
3 stalks of Fresh rosemary
Salt & black pepper - to taste
1,5 tablespoon of tapioca flour or cornstarch - optional, for thickening the sauce
Extra virgin olive oil - for cooking
Fresh parsley - to garnish before serving
Instructions
- Prep the ingredients: Chop and measure all fresh ingredients listed in the recipe so everything is ready to go.
- Cook the ham: Heat a drizzle of olive oil in a large pot over medium-high heat. Add the diced ham and stir for 3–5 minutes until it turns crispy.
- Sear the chicken: In the same pot, add enough olive oil to coat the base. Sear the chicken pieces on all sides until golden brown and crusty. Don’t overcrowd the pan — work in batches if needed. Once browned, transfer to a plate and season with salt and pepper.
- Cook the veggies: Lower the to medium heat. Add the diced garlic, carrots, bell pepper, and a pinch of salt. Stir for a couple of minutes, then mix in the grated tomato with a little more salt. Cook for 3–4 minutes until the tomato reduces slightly.
- Build the stew: Add the potatoes, browned chicken, rosemary, ham, white wine, chicken stock, and salt. Stir everything together, then cover and simmer gently on medium-low heat for about 45 minutes.
- Optional – Thicken the sauce: For a thicker stew, make a slurry by mixing a spoonful of the hot stew liquid with tapioca flour or cornstarch. Stir it into the pot and cook for another 15–20 minutes until the sauce reaches your desired consistency.
- Serve hot and garnish with fresh parsley.
Notes
Chicken subs: Use chicken breasts, chicken thighs, or a mix instead of a whole chicken.
Ham subs: No Spanish serrano ham? Bacon or pork belly make great alternatives with a smoky, savory kick.
Tomatoes subs: Fresh tomatoes can be replaced with canned crushed tomatoes or even a couple of tablespoons of tomato paste.
Important! Season chicken with salt after browning. Salting the chicken too early can make it release excess water, which prevents a proper sear.
Important! Don’t rush the sear: Take your time to sear the chicken well on all sides. A deep, golden crust adds layers of flavor and gives the stew its rich, comforting taste.
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.
Freeze: If you want to freeze the stew, note that potatoes don’t freeze well—they turn mushy after defrosting. To freeze, either remove the potatoes before freezing or reduce the amount of potatoes when making the stew.
Jose says
I cooked this recipe for a dinner with my friends and it was a total success. Eveybody loved it!
Jenny says
I love this stew! Traditional and delicious, and very easy to cook.
Marta Tomé says
Deliciosa receta Alicia, exquisita.
Will says
Wow! Made this for my friends and it’s a real crowd pleaser!
alicia gonzalez tome says
glad to hear it was a winner amongst your guests 🙂
Ben says
Incredible recipe!! I used bacon instead of Spanish ham and it turned out great. I made it for a family lunch and it was a hit. Will make it again.
alicia gonzalez tome says
Thanks for the comment Ben! So happy to hear you loved the recipe and the bacon instead of the Spanish ham worked well xx