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One Pot Spanish Chicken Stew


  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes

Ingredients

Scale
  • 4 chicken breast, boneless, skinless
  • 1 lb smoked Spanish sausage, sliced 1/2 inch thickness
  • 4 cups butter beans, canned, drained, rinsed
  • 4 1/2 cups crushed tomatoes
  • 1 1/2 cups chicken broth, low sodium
  • 1 1/2 cups beef broth, low sodium
  • 1 cup Spanish olives, undrained
  • 1/2 cup red onion, diced
  • 1/2 cup parsley, chopped
  • 1 teaspoon garlic, crushed
  • 1 teaspoon sugar
  • 1 tablespoon hot Spanish paprika
  • 1 tablespoon creole seasoning
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 teaspoon oregano, dried
  • extra virgin olive oil
  • hot rice and crusty bread to serve

Instructions

  1. Mix seasoning blend together including sugar and set aside.
  2. Rinse chicken and pat dry, cut into 2 inch chunks and season with half the seasoning blend and set aside.
  3. Add about 2 tablespoons of olive to a large pan over medium heat, add sliced sausage and cook for about 7 minutes.
  4. Add onion to pan and cook 3 minutes more. Add garlic and 1 tablespoon of seasoning blend, mix well and cook about 2 more minutes.
  5. Add chicken to pan and more olive oil if needed and brown about 5 minutes per side.
  6. Add tomatoes sauce, broth. and remaining seasonings to pan.
  7. Bring to boil, reduce heat to medium, cook about 5 minutes.
  8. Add undrained Spanish olives and beans, cook about 7-10 more minutes.
  9. Add fresh parsley and serve over hot rice with crusty bread.

Notes

Slow Cooker Directions:
Add all minus beans and olives to slow cooker.
Cook on high for 3 1/2 hours, covered.
Add beans, olives, and parsley, cook 30 minutes more, uncovered.

Nutrition

  • Serving Size: 4-6