Spanish Chicken Stew is a healthy and hearty dinner that is high in protein and easy to prepare.

Yields4 Servings
CategoryDifficultyBeginnerPrep Time10 minsCook Time30 minsTotal Time40 mins
 2 tbsp Olive Oil
 500 g Skinless and Boneless Chicken Thighs
 1 Red Pepper (Sliced)
 1 Large Onion (Chopped)
 2 Garlic Cloves (Chopped)
 1 tbsp White Wine Vinegar
 1 tbsp Smoked Paprika
 400 ml Chicken Stock
 1 Black Olives
 50 g Flaked Almonds
 Serve with Cooked Rice or Crusty Bread
1

In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.

2

Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 329
% Daily Value *
Total Fat 17g27%
Saturated Fat 3g15%
Sodium 700mg30%
Total Carbohydrate 8g3%
Dietary Fiber 4g16%
Sugars 6g
Protein 34g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp Olive Oil
 500 g Skinless and Boneless Chicken Thighs
 1 Red Pepper (Sliced)
 1 Large Onion (Chopped)
 2 Garlic Cloves (Chopped)
 1 tbsp White Wine Vinegar
 1 tbsp Smoked Paprika
 400 ml Chicken Stock
 1 Black Olives
 50 g Flaked Almonds
 Serve with Cooked Rice or Crusty Bread

Directions

1

In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.

2

Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

Spanish Chicken Stew