Slow-Cooked Spanish Garlic and Tomato Chicken Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting stew featuring tender chicken thighs simmered in a rich tomato and roasted garlic sauce with Spanish spices. This Spanish-inspired chicken recipe, ready in about 80 minutes, pairs Bone-in chicken thighs, Olive oil, Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 4 Spanish cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 6 bone-in chicken thighs skin-side down and sear for 5 minutes until golden brown, then flip and cook 3 more minutes. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion and 8 whole peeled garlic cloves, sauté for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp smoked paprika and 1 tsp dried oregano, cooking for 1 minute to release aromas.
  4. Step 4: Add 400 g canned crushed tomatoes and 1 cup chicken broth, stir to combine. Season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Return chicken thighs to the pot, skin-side up, sprinkle with 1 tbsp chopped fresh thyme. Cover with a lid and transfer to the oven to cook for 1 hour until chicken is tender.
  6. Step 6: Remove from oven, garnish with 2 tbsp chopped fresh parsley before serving warm.

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