Today on the destination dishes series we are turning our attention to Spain, a sun-soaked destination that is full of feel-good food.
In this ongoing food series, you’ll learn how to cook some of my favourite dishes from destinations around the world.
Spanish dishes are intrinsic to its culture and combine bold, hearty flavours with incredible local produce.
Spanish dishes are intrinsic to its culture and combine bold, hearty flavours with incredible local produce. #Spain #recipe
Most people immediately think of tapas when they imagine Spanish food but there are actually lots of innovative dishes that you can try and learn how to make.
From paella, gazpacho, albondigas, churros to rich Spanish stews, there are so many delicious dishes to try from this sunny European country.
Disclaimer: This post is sponsored by Knorr
Spanish Chicken stew recipe
- Serves 4
- Preparation time 10 minutes
- Cooking time 60 minutes
One of my favourite Spanish recipes is a Spanish chicken stew. This is a hearty dish that is a proper winter warmer.
For this rustic recipe, you will combine chicken, paprika, chickpeas and rice using easy to follow steps and staple ingredients.
This easy Spanish Chicken stew recipe is a real crowd-pleaser meal that doesn’t involve a lot of fuss or ingredients. It will also bring a taste of Spain right to your home.
- 1 Knorr Chicken Stock Pot
- 3 chicken legs or 4 chicken thighs
- 1 red pepper, deseeded and finely diced
- 4 cloves of garlic, peeled and chopped
- 3 tbsp olive oil
- 1 medium onion, peeled and finely diced
- 1/2 tsp smoked paprika
- 4 medium tomatoes, finely diced
- 1 tbsp tomato paste
- Can of chickpeas
- 300g basmati rice
- A handful of fresh parsley
Add a Knorr Chicken Stock Pot to 800ml of boiling water in a measuring jug and stir vigorously.
Put the stock into a large pan and bring to the boil. You could also use a slow cooker if you prefer? Then add the chicken, cover the pan and simmer for 30 minutes.
About halfway through the chicken’s cooking time heat the oil in a large saucepan. Then add the tomatoes, onion, pepper and garlic and cook gently on low heat.
Once the onions and tomatoes are gently cooked, add paprika and tomato paste. You will then need to drain and add the chickpeas.
Easy Spanish stew recipe
Add around 300ml of the broth to the stew, then cook over medium to low heat until it has reduced down.
Meanwhile, return the pan of broth to the heat, add the rice and cook until tender, topping up with hot water so it’s about double the amount of water to rice.
Shred the chicken off the bones using 2 forks, then add chicken and parsley leaves to the stew. Serve with the rice and crusty bread.
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Ready to try the destination dishes Spanish chicken stew recipe? Let me know in the comments how yours turns out.
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