This is my families favorite chicken I make. It’s a recipe that my mom used to make for our big family when I was growing up. It’s full of flavor and stays true to the Dominican recipe that she got from a close friend from the Dominican Republic. Her friend Manolita was a GREAT cook I remember many of her dishes! The best thing about this dish is it is pantry and regular fridge items, got to love a dish that is made from on hand items! The brine from the olives and the brightness from the lime just pulls this whole dish together.
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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Cheap ingredients: All you need to make this dish are chicken, vegetables, canned tomatoes, and spices from your pantry. It’s a quick and cheap 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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Chicken thighs or drumsticks with bones will have the most flavor and stay juicy after being cooked for a long time.
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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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After cooking the stew, let it sit for 5 to 10 minutes so the sauce can thicken. 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
- Making sure you marinate it for long enough is the key to this dish! 🙂
- 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 two green peppers instead of the ones above.
- 1 pound of onion (I like white sweet onion)
- 2 small tomatoes chopped (I like Roma) or 1 can of diced tomatoes
- 1/4 cup olives, pitted (I like whole Spanish olives, 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)
- Third tablespoon of Goya brand original adobo seasoning
- 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. You can choose to leave the skin on the breast and thigh bones if you’d rather. There is no need to use boned or skinned breast, but the flavor will not be as strong.
- 2 Rub the chicken with the lime juice.
- 3. Put the chicken, peppers, tomatoes, and onions in a large bowl. Season with oregano, garlic, and a pinch of salt. Liberally sprinkle with the adobo. Cover and let sit for at least an hour, or up to three days if your chicken is really fresh. I leave mine over night.
- 4. When the chicken is ready, put it in a large pot and heat the oil over medium-high heat. Add the sugar and let it brown; this will caramelize the chicken skin. Then add the chicken to the pot and brown it on both sides. Never use the vegetables and liquid right away; set them aside. Cook the chicken until it turns a nice dark caramel color. Add 2 tablespoons of water, cover, and simmer over medium heat until the chicken looks tender, adding more water if needed. Add everything else EXCEPT the tomato paste, vegetables, and marinade. Cover again, and simmer, adding more water if needed to keep the liquid level between 1 and 1 1/2 inches.
- 5. When the vegetables are soft, mix together 1/2 cup of water and tomato paste, then add them to the pot. Mix the chicken pieces around a bit, and taste and add more salt or pepper if needed. Add two cilantro stalks with leaves. Don’t cut them up; just lay them whole in the sauce on top. Squeeze one lime over everything and cover pot. Turn down the heat and let it cook for about 30 minutes, or until the sauce is thin.
- 6 I serve this the way my mom does. It tastes great when you put black beans on top of yellow rice, then chicken, cooked vegetables, and sauce. Oh, and the sauce is also great for dipping bread in.
- Last Step: Don’t forget to share! Post a picture of your finished recipe on your favorite social network and watch all of your friends drool. And dont forget to tag Just A Pinch and include #justapinchrecipes so we can see it too! .