Spanish Chicken Stew (Easy One-Pot Recipe)
My Spanish chicken stew is an easy Mediterranean-inspired dinner packed with flavor. Naturally keto and low carb, this stew combines tender chicken, smoky Spanish chorizo, peppers, olives and tomatoes in one pot. Ready in 45 minutes!
Servings: 4
Calories: 444kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion finely sliced, 70g
Meat
- ½ chorizo ring sliced or diced, 100g / 3.5oz
- 3 chicken breasts skinless, cubed, 600g / 1.3lb (or use thighs)
Vegetables
- 3 garlic cloves minced
- 1 cup fennel thinly sliced, 100g
- 1 cup red bell pepper diced, 1 large / 120g
- 1 cup orange bell pepper diced 1 large / 120g
Herbs & Spices
- 6 thyme sprigs or 1-2 teaspoon dried thyme
- 2 bay leaves
- 1 sprig rosemary or ½ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika add 2 teaspoons for a smokier flavor
- ½ teaspoon salt or more to taste
- ⅓ teaspoon black pepper
Sauce
- ¼ cup white wine 60ml
- 1 can chopped tomatoes 14 oz / 400g
- 2 tablespoon tomato paste 30g
- 4 sundried tomatoes chopped, 12g (optional)
- 1 ¾ cups chicken stock 420ml
- ⅓ cup pitted olives green or black, 70g (20 olives)
To Serve
- 1 tablespoon parsley finely chopped
- ⅓ cup feta 50g, crumbled (optional)
- ½ tablespoon extra virgin olive oil to drizzle over the top, optional
Instructions
- Heat the oil in a large pan and fry the onions on a medium heat for 2 minutes. Add the sliced or chopped chorizo for 2-4 minutes or until it is crispy and releases its fat. ***see recipe notes
- Add the garlic, chicken, fennel and peppers. Cook for 8 minutes until the chicken is no longer pink.
- Stir in the thyme, rosemary, oregano, bay, salt, pepper, paprika. Pour in the white wine and cook it off for 3 minutes.
- Add the tinned tomatoes, tomato paste, sun dried tomatoes (if using) and chicken stock. Bring everything to the boil, then cook on a medium heat for 15 - 20 minutess until the flavours are concentrated.
- Add the olives, and cook for another 3-5 minutes to thicken the stew. Season to taste again with salt and pepper to taste before serving with chopped parsley, optional crumbled feta and a drizzle of extra virgin olive oil.
Notes
7.8g net carbs per serving (excluding the feta). Makes 4 servings.
Nutrition including optional (not-100%-spanish) feta topping: 8.4g net carbs, 477 calories, 46.2g protein, 25.3g fat.
***If your chorizo is fatty and soft, fry it first. Once it is crisp, brown and has released all its fat, remove it from the pan. Then, sauté the onions slowly in the chorizo fat. Add the chorizo back to the pan when you pour in the chopped tomatoes.
Like heat? Choose a spicy chorizo! This will flavor the entire stew.
Store in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 444kcal | Total Carbohydrates: 11.5g | Protein: 44.4g | Fat: 22.6g | Saturated Fat: 6.9g | Fiber: 3.6g | Sugar: 6.3g
