Tested till perfect Spanish Chicken Stew
Spanish Chicken Stew
Photography by Ryan Brook/TC Media

Spanish Chicken Stew

The cuisine of the northern Basque region of Spain is known for its use of red peppers and tomatoes, which give this stew its bright colour. Using roasted red peppers from a jar saves time and adds a slight smoky flavour to this extra-chunky stew.

By Melanie Stuparyk and The Test Kitchen

Source: Canadian Living Magazine: April 2013

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 35 minutes
  • Total time 50 minutes
  • Portion size 10


  • 1 tsp 1tspvegetable oil
  • 2 lb 2lbboneless skinless chicken thighboneless skinless chicken thighs, cut in 3/4-inch (2 cm) pieces
  • 2 cups 2cupssliced leekleeks, (white and light green parts), about 2 small leeks
  • 6 6cloves garlic, thinly sliced
  • 1 tbsp 1tbsptomato paste
  • 1/4 tsp 1/4tspsalt
  • 1 jar (300 mL) 1jar (300 mL)roasted red peppers, drained and chopped
  • 1 can (28 oz/796 mL) 1 can (28 oz/796 mL)stewed whole tomatoes
  • 1-1/2 lb 1-1/2lbmini yellow-fleshed potatoes, scrubbed and halved
  • 1 cup 1cupfrozen peas, thawed
  • 2 tbsp 2tbspchopped fresh flat-leaf parsleyfresh flat-leaf parsley
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In large pot or Dutch oven, heat oil over high heat; brown chicken, in batches, about 15 minutes. Remove from pot and set aside.

Add leeks and garlic to pot; cook over medium-high heat until garlic is fragrant, about 1 minute.

Return chicken to pot; cook, stirring frequently, until leeks begin to soften, about 4 minutes.

Add tomato paste, salt and red peppers; cook, stirring, for 2 minutes. Stir in tomatoes, breaking up with wooden spoon; bring to boil. Reduce heat and simmer for 10 minutes.

 Meanwhile, in pot of boiling lightly salted water, cook potatoes just until tender, about 8 minutes. Drain and add to stew. Simmer until stew is thickened, about 15 minutes.

Stir in peas and parsley; cook until peas are warmed through.

Additional information :
Change It Up : Leftovers

Chicken and Potato Hot Pockets

Stretch tennis ball–size pieces of pizza dough into 6-inch (15 cm) squares. Spoon 1/2 cup leftover stew into centre of each square, leaving at least 1/2-inch (1 cm) border at top and bottom. Sprinkle with a little shredded mozzarella cheese.

Stretch sides of dough over filling, overlapping, folding and pinching seams to seal into rectangular pocket.

Place, seam side down, on baking sheet; brush with olive oil. Bake in 375°F (190°C) oven until golden brown, about 20 minutes.

Nutritional Information Per serving: about

cal 218 pro 21g total fat 5g sat. fat 1g
carb 23g dietary fibre 3g sugar 6g chol 75mg
sodium 569mg potassium 708mg

% RDI:

calcium 6 iron 24 vit A 13 vit C 95
folate 15
This recipe is featured on Week 3 menu for 31 Quick and Easy Budget Meals
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