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spanish chicken stew

Spanish Chicken Stew

3.85 from 26 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Soup
Cuisine Turkish
Servings 4
Calories 325 kcal


  • 1/2 Chicken (1/2 of a 4 pound chicken), cut into 2” pieces or 1.5  pounds boneless chicken thighs, cut into 2” pieces
  • salt and pepper
  • 2 tbsp extra virgin olive oil
  • 1 small red onion, chopped
  • 1 red bell pepper, sliced into thin strips
  • 1 garlic clove, minced
  • 1 15 ounce can crushed tomatoes
  • 1 cup chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 tbsp oregano
  • 1/2 cup green olives, pitted
  • 2 tbsp capers, chopped if too big
  • 1/4 cup fresh parsley


  • Season the chicken with salt and pepper.
  • Heat a Dutch oven or a deep pot and add the olive oil.
  • Add the chicken and cook on every side until golden brown. Remove the chicken and reserve.
  • To the Dutch oven, add  the red onion, red bell pepper, and garlic clove. Cook for about 5 minutes, or until soft.
  • Add the crushed tomatoes, chicken broth, water, bay leaves and oregano.  Turn heat too high.
  • Add chicken back to the pot, making sure chicken is covered with liquid.  Bring to a boil.
  • Simmer for 15 more minutes or until chicken is done and serve with capers, green olives and fresh parsley.


Calories: 325kcalCarbohydrates: 7gProtein: 35gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 162mgSodium: 551mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 1386IUVitamin C: 45mgCalcium: 65mgIron: 3mg
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