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Spanish-Style Chicken and Potato Stew: Easy One-Pot Dinner
Cozy Spanish-style chicken and potato stew: one-pot, 60 minutes, simple and satisfying.
Why this recipe works
This Spanish-style chicken and potato stew is a hearty, weeknight-friendly dish featuring tender chicken, potatoes, carrots, and a kiss of smoked paprika. It’s practical for feeding a family and scales well if you double the batch.
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Key takeaways
Simple one-pot meal
Comforting Spanish-style flavors
Flexes with pantry swaps
Recipe guide
This Spanish-style chicken and potato stew is a hearty, weeknight-friendly dish featuring tender chicken, potatoes, carrots, and a kiss of smoked paprika. It’s practical for feeding a family and scales well if you double the batch.
A comforting, easy one-pot meal that feeds the family.
- Simple one-pot meal
- Comforting Spanish-style flavors
- Flexes with pantry swaps
What you’ll need
Ingredients: 500 g boneless skinless chicken thighs (x4–8 pieces), 2 medium potatoes (peeled and diced), 2 medium carrots (sliced), 2 large tomatoes (chopped), 1 tsp smoked paprika, 1 tbsp olive oil, salt and black pepper. Water or stock to barely cover.
Step-by-step
1) Pat and season chicken. 2) Sear in olive oil until golden; set aside. 3) Sauté carrots 3 min, add tomatoes and cook 4–5 min. 4) Return chicken, add potatoes and about 500 ml water. 5) Simmer covered 20–25 min until tender and cooked through. 6) Adjust seasoning and serve with pan juices.
Serving and tips
Serve hot in bowls. If desired, finish with a squeeze of lemon or a drizzle of olive oil. Leftovers reheat well; store in a fridge for up to 3 days.
Ingredients
- 500 g chicken thighs (boneless, skinless)
- 2 medium potatoes (about 400 g), peeled and diced
- 2 medium carrots, sliced
- 2 large tomatoes, chopped
- 1 tsp smoked paprika
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
Instructions
- Pat chicken dry and cut into bite-sized pieces; season with salt, pepper, and smoked paprika.
- Heat olive oil in a large pot over medium-high heat.
- Add chicken and sear until golden on all sides, about 4–5 minutes; remove and set aside.
- Add carrots to the pot and sauté 3 minutes, then add tomatoes and cook until softened, 4–5 minutes.
- Return chicken to the pot, add diced potatoes and enough water to barely cover (about 500 ml).
- Bring to a simmer, reduce heat to low, cover, and cook until potatoes are tender and chicken is cooked through, 20–25 minutes.
- Taste and adjust seasoning with salt, pepper, and more smoked paprika if desired.
- Serve hot, spooning stew into bowls and drizzling any pan juices over the top.
FAQs
Can I use bone-in chicken or chicken breast instead?
Yes. Adjust cooking time accordingly: bone-in pieces take longer, and breasts cook faster and can become dry if overcooked.
What if I don’t have smoked paprika?
Use regular paprika with a pinch of cumin or a drop of liquid smoke for a similar depth.
How should I thicken the sauce?
Let it simmer uncovered for a few minutes to reduce, or mash a few potato pieces into the broth to naturally thicken.