Spanish chicken stew

This rich Spanish chicken stew is infused with saffron, a popular spice in Spanish cooking. The best saffron is the most expensive spice in the world as it must be harvested by hand.

  • 1 hr cooking
  • Serves 4
  • Print


Spanish chicken stew
  • 800 gram (1½ pounds) chicken thigh fillets
  • 1 tablespoon olive oil
  • 1/2 cup (125ml) dry white wine
  • 2 clove garlic
  • 2 cup (500ml) chicken stock
  • 2 teaspoon lemon juice
  • 3 sprigs fresh thyme pinch saffron threads
  • 4 potatoes (480g)
  • 1 brown onion (200g)
  • 2 tomatoes (300g)
  • 1 tablespoon pine nuts
  • 1 tablespoon slivered almonds


Spanish chicken stew
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Coarsely chop chicken. Heat oil in large deep flameproof dish on the stove top; cook chicken until browned. Add wine; bring to the boil. Boil, uncovered, 1 minute, scraping residue from bottom of pan.
  • 3
    Peel and crush garlic. Stir in stock, juice, garlic, thyme and saffron into dish. Reduce heat; simmer, uncovered, 3 minutes.
  • 4
    Meanwhile, peel potatoes and onion; quarter potatoes, onion and tomatoes, add to dish. Cover; cook, in oven, about 40 minutes or until chicken is cooked and vegetables are tender. Remove dish from oven; season to taste. Sprinkle with nuts; return to oven, cook, uncovered, about 5 minutes or until nuts are browned lightly.

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