Spanish stew chicken, also known as pollo guisado, is a hearty and flavorful one-pot meal that is popular in Spain and Latin America. This dish is easy to make, budget friendly, and so satisfying on a cold winter night. In this article, I’ll explain how to make authentic Spanish chicken stew so you can enjoy this comforting dish at home.
A Brief History of Spanish Stew Chicken
Stewing meat and vegetables is an ancient cooking technique used all around the world. In Spain, chicken stew likely originated centuries ago as a way for families to stretch inexpensive ingredients into a nourishing meal. Over the years, Spanish immigrants brought their stew recipes to Latin America and added local flavors like tomatoes, peppers, and spices. Now chicken stew is beloved in both Spain and Latin countries like Mexico, Cuba, and Argentina.
While recipes vary by region the basics stay the same – chicken simmered with veggies in a tomato-based sauce. This dish is frugal yet filling easy to multiply for a crowd, and utilizes humble ingredients most cooks have on hand. For these reasons, chicken stew remains a staple in Spanish and Latino home cooking.
Benefits of Cooking Spanish Chicken Stew
There are many reasons why Spanish chicken stew is such a popular recipe:
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Uses economical ingredients To make this dish, you just need chicken, veggies, canned tomatoes, and pantry spices It’s an affordable and efficient way to feed a family
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One-pot cooking: With just one pot, you can cook the chicken, sauté the veggies, and simmer the sauce. Easy cleanup too!
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Leftover friendly: Like many stews, chicken guisado tastes even better the next day. It reheats beautifully for easy meals throughout the week.
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Nutritious and satisfying: With protein-packed chicken, fiber-filled veggies, and savory spices, this stew delivers a hearty, wholesome meal. A small serving can fill you up.
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Adaptable to your tastes: Swap different veggies or spices depending on your preferences. Add more heat with chili peppers or smoked paprika.
Now that you know the benefits of homemade Spanish chicken stew, let’s get cooking!
Ingredients Needed
- Chicken – bone-in thighs or drumsticks work best. Breasts are OK too.
- Onion & garlic – provides aromatic flavor base
- Bell pepper – traditional in Spanish guisado
- Tomato product – crushed, diced, sauce, etc to build sauce
- Potatoes – classic Spanish stew addition
- Carrots, celery (optional) – extra veggies for flavor
- Herbs & seasonings like paprika, cumin, thyme
- Chicken stock or broth
- Salt and pepper
- Oil for cooking
Step-by-Step Instructions
Follow these simple steps for flavorful homemade Spanish chicken stew every time:
1. Prepare the Chicken
- Pat chicken dry and season all over with salt and pepper. This helps build flavor.
- Heat oil in large pot or dutch oven over medium high heat.
- Brown chicken pieces well on all sides, about 2-3 minutes per side.
- Transfer browned chicken to a plate.
2. Cook the Aromatic Veggies
- Add more oil if needed. Add chopped onion, garlic, and bell pepper. Sauté 3-5 minutes until softened.
3. Bloom the Spices
- Add spices like smoked paprika, cumin, and dried oregano. Sauté for 1 minute to release flavors.
4. Deglaze the Pot
- Pour in a splash of wine, sherry, or vinegar. Scrape up any browned bits on bottom of pot.
5. Add Tomato and Simmer
- Stir in diced or crushed tomatoes, tomato sauce/paste. Add chicken stock.
- Nestle seared chicken pieces into liquid. Bring to a boil then reduce heat.
- Simmer 20-30 minutes with lid ajar until chicken is cooked through.
6. Add Potatoes & Veg
- Add potatoes, carrots, celery or other veggies. Simmer another 15-20 minutes until tender.
7. Finish and Serve
- Taste stew and add more salt, pepper, or spices as desired.
- Garnish with chopped parsley or cilantro. Enjoy with crusty bread!
Recipe Variations
One of the great things about chicken stew is how adaptable it is:
- Use different veggies like sweet potatoes, pumpkin, zucchini, greens
- Add beans or chickpeas for extra protein
- Use spicy chorizo sausage instead of chicken
- Replace some tomato with beer or wine for depth
- Use your favorite Cuban or Mexican spices like cumin, chili powder, adobo
- Finish with fresh herbs, olives, capers, lemon
- Ladle over rice instead of serving with bread
Flavor your Spanish chicken guisado to match your tastes! The savory sauce pairs well with many ingredients.
Tips for the Best Spanish Chicken Stew
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Choose bone-in chicken thighs or drumsticks for the most flavor and juicy texture after long simmering.
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Cut vegetables into uniform pieces for even cooking. Leave skins on potatoes.
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Use good quality chicken stock for the most flavor. Homemade is best but low-sodium broth works too.
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Add herbs and spices at the end to preserve their flavor. Paprika can taste bitter if simmered too long.
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Skim excess fat from the surface periodically as the stew simmers. This keeps it from getting too greasy.
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Let the stew rest 5-10 minutes after cooking so the sauce thickens up. Serve stew warm, not piping hot.
Storage and Freezing
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Store leftover stew in an airtight container in the fridge up to 4 days.
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Freeze stew in portions up to 3 months. Thaw in fridge before reheating.
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For longer freezer storage, cool stew completely before freezing. Leave potatoes out, add later.
Frequently Asked Questions
What if my stew is too thin?
Simmer the stew uncovered for 15-20 minutes to reduce liquid. Or make a slurry by mixing 2 tbsp cornstarch + 2 tbsp water. Stir it into the simmering stew to thicken.
Can I use boneless, skinless chicken?
Yes, but the stew won’t have as much rich chicken flavor. Add extra seasoning or chicken base. Cook boneless pieces less time.
What sides go well with Spanish chicken stew?
Serve it over rice, with crusty bread, or a green salad. Garlicky sautéed greens also complement the richness nicely.
What drink pairs best with this stew?
A light, acidic wine like Spanish Albariño or a Mexican lager beer are nice options. Otherwise just water.
Enjoy Flavorful Homemade Spanish Chicken Stew
With its short ingredient list, one-pot ease, and irresistible homey flavors, Spanish chicken stew is a recipe everyone should have in their repertoire. Adjust and customize it to your taste. Slow simmering melds all those delicious flavors together into a satisfying meal perfect for feeding family any night of the week. I hope you’ll give this traditional yet versatile stew a try soon!
Ingredients For dominican pollo guisado / stewed chicken
- THE KEY TO THIS DISH IS MAKING SURE YOU LET IT MARINADE LONG ENOUGH! 🙂
- 1 3-4 pound whole chicken cut into pieces
- 3 Tbsp fresh lime juice (roughly 2 limes squeezed)
- 1 fresh whole lime (to squeeze over dish before serving)
- 1 yellow bell pepper
- 1 cubanelle pepper
- you can use 2 green peppers in place of the peppers listed above
- 1 lg onion (i use white sweet onion) use what you like
- 2 sm tomatoes chopped (i use roma) or 1 can diced tomatoes
- 1/4 c olives pitted (i use whole spanish but you can use sliced)
- 2 stalk fresh cilantro with leaves
- 3 clove garlic minced
- 1 tsp dried oregano
- 1 tsp salt
- 2 Tbsp tomato paste (if you dont use canned tomatoes)
- 3 Tbsp goya brand original adobo seasoning (or what you use)
- 4 Tbsp oil
- 1-2 Tbsp sugar
How To Make dominican pollo guisado / stewed chicken
- 1 Cut chicken up leaving skin on and bone in. Wash and clean each piece well. If you prefer you can remove the bones from the breast and thighs but leave the skin on. You can use boneless skinless breast if like but the flavor will not be as strong.
- 2 Rub the chicken with the lime juice.
- 3 Add chicken to a large bowl and add peppers, tomatoes, onions and season with oregano, garlic and a pinch of salt. Liberally sprinkle with the adobo. Marinade for at least an hour or up to 3 days in the fridge depending on how fresh your chicken is. I leave mine over night.
- 4 When finished marinading in a large pot heat the oil over medium-high heat, sprinkle in the sugar and let it brown,(the sugar is to caramelize the chicken skin) then put the chicken in the pot and brown dark on both sides. Make sure to set the vegetables and liquid aside to use later. Saute until the chicken has a nice dark caramel color to it. Add 2 tbsp of water, cover and simmer over medium heat until the chicken looks is tender adjusting water when necessary, add everything else EXCEPT tomato paste including vegetables and marinade cover again and simmer adding more water if you need it to maintain about 1 to 1 1/2 inches of liquid.
- 5 When the veggies are soft mix 1/2 cup water and tomato paste together and pour into pot. Stir slightly around the chicken pieces taste and adjust salt and pepper to taste. Add 2 cilantro stalks with leaves, leave them whole just lay them in the sauce on top. Squeeze one lime over everything and cover pot. Reduce heat to low and simmer until a thin sauce is made about 30 minutes.
- 6 I serve this the way my mom does. Over yellow rice topped with black beans and then chicken on top covered with the cooked veggies and sauce DELICIOUS!!! Ohhhh and the sauce makes the best bread dipping sauce!
- Last Step: Dont forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!