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)
1/2 kg of baby potatoes - peeled
1 cup of chicken stock
1/2 cup of white wine
3 stalks of Fresh rosemary
Salt & black pepper - to taste
1,5 tbsp 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.