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Spanish Chicken Stew


Chicken Seasoning

2 pounds chicken drumsticks or bone in chicken thighs

1 teaspoon Kosher salt

½ teaspoon Ground black pepper

2 teaspoons sazon seasoning

1 teaspoon dried oregano

2 tablespoons Cruz de Piedra olive oil

Chicken Stew

½ yellow onion diced

1 green bell pepper diced

3 garlic cloves chopped finely

2 teaspoons Merken Chileno seasoning

2 tablespoons tomato paste

1 cup tomato sauce

2 cups chicken stock

1 pound baby potatoes large ones cut in half

1 cup Laur Stuffed pimento olives

2 bay leaves

Small bunch of parsley + more chopped, for garnish


Bring a wide skillet or Dutch oven over medium-high heat and drizzle with olive oil.

Season the chicken pieces with sazon, dried oregano, salt and pepper, making sure the chicken is evenly coated all around.

Once the oil is hot, sear the chicken on all sides until deeply golden brown, but not cooked all the way through. Then set the chicken aside.

In the same Dutch oven, add the chopped bell pepper and onion and saute for 3-4 minutes in the seasoned oil until the vegetables just soften.

Add the garlic and continue sauteing for another minute until fragrant.

Add the tomato paste and smoked paprika and stir everything together, breaking up the tomato paste until the vegetables are a deep golden red color.

Pour the tomato sauce in and chicken stock and nestle the chicken pieces into the liquid. Scatter the baby potatoes and olives around the chicken and nestle in a small bundle of fresh parsley and bay leaves.

Bring the chicken stew to a strong simmer and cover the Dutch oven with a lid, leaving a small opening. Continue cooking for 25-30 minutes until the chicken is cooked through, the potatoes are fork tender and sauce has thickened.

Once done, turn off the heat and let the stew sit for at least 5 minutes. Garnish with chopped parsley and serve.

Recipe and photo by Samantha Ferraro of Little Ferraro Kitchen