Step-by-Step Instructions

Step 1 – Prepare chicken thighs

• Heat oil in a large pot over high heat. Add chicken thighs and season with garlic powder, salt, and pepper. 
• Brown chicken on both sides until light golden. Just before removing it from the pan, sprinkle with some smoked paprika. 
• Remove from the pot and set the chicken aside for use later. 

Step 2 – Saute veggies and build sauce

• In the same pot, add the onions and garlic. Sauté for 5 minutes until the onion.
• Add the chopped bell pepper, carrots, and celery, and stir through. Cook for 10 minutes or until the veg has softened. 
• Make a well in the middle of the veg and add the flour, then stir through. 
• Add chicken broth and a few sprigs of fresh thyme. Cover and simmer for 5 minutes. 

Step 3 – Add chicken to the stew and simmer

• Place chicken on top, then cover and simmer for 15 minutes. 
• Add potatoes, pushing them into the sauce continue to simmer covered for another 20-30 minutes or until the potatoes are tender. 

Step 4 – Serve

• Taste the sauce and season with salt and pepper to taste. 
• And serve! Enjoy!

Cooking Tips and FAQs

How to check the chicken is cooked through?

Use a meat thermometer and check the internal temperature of the thickest pieces of chicken have reached 74°C / 165°F. 

Skin-on vs skinless chicken thighs

Both options work great. We used skinless chicken thighs as they’re a little bit healthier, but of course, skin-on chicken thighs can be used, and you can cook them for a few minutes longer to get an extra crispy skin. 

Smoked paprika

When it comes to smoked paprika, we always use good-quality Spanish paprika from the La Vera region of Spain. It is renowned for its quality and rich smoky flavor.

Discover more about the different types of Spanish paprika: Guide to Hot Paprika, Smoked Paprika and Sweet Paprika

Origins of Spanish Chicken Stew

Spanish Chicken Stew, known as guiso de pollo or pollo guisado, has deep roots in Spain’s culinary history, blending influences from various cultures that have shaped the Iberian Peninsula. The dish originates from traditional Spanish stewing methods that date back to the medieval period, influenced by the Moors, Romans, and indigenous Iberian cooking.

Key Ingredients and Regional Variations:

AS you can imagine, nearly every corner of Spain will have its own unique twist on what is considered a ‘Spanish’ chicken stew. The dish remains a staple in Spanish households, evolving over time while preserving its traditional essence. 

We have dialed in on something that is closest to the Andaluz version. To keep it healthy, we’ve opted for skinless chicken thighs and have substituted the wine for additional chicken broth. 

• Andalusian Style: Includes paprika, bell peppers, tomatoes, and white wine.

• Catalan Influence: Features almonds, cinnamon, and sometimes a hint of chocolate, a nod to medieval Catalan cuisine.

• Castilian Version: Often includes saffron, chickpeas, and potatoes, making it more rustic.

• Latin American Adaptations: Spanish colonization spread the dish to the Americas, where ingredients like annatto, plantains, and chili peppers became common additions.

More Chicken recipes

Whether you’re looking for a no-fuss recipe that can easily be whipped up for a weeknight meal, or a high-protein post-workout dinner that’s healthy and nutritious, we’ve got you with 7 of our favorite easy chicken recipes that will transport your tastebuds straight to the Mediterranean!

Check out our complete recipe guide for 7 Easy Chicken Recipes That Are Perfect for Weeknight Dinners here. 

Looking to bulk up this recipe? Combine this Spanish garlic chicken recipes with one of our classic Spanish potato recipes: Spanish Potatoes | Patatas a la Importancia or Poor Man’s Potatoes – Patatas a lo Pobre (Vegan Gluten-free).

Nutrition Facts

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