Slow-Cooked Spanish Garlic and Tomato Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew featuring tender chicken thighs simmered in a rich tomato and roasted garlic sauce with Spanish spices. This spanish-inspired chicken ready in about 80 minutes pairs skin-on Bone-in chicken thighs, Olive oil, whole, peeled 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.

Frequently asked questions

How long does Slow-Cooked Spanish Garlic and Tomato Chicken Stew take to make?

Total time is about 80 minutes (15 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Spanish Garlic and Tomato Chicken Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Spanish Garlic and Tomato Chicken Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Spanish Garlic and Tomato Chicken Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Spanish Garlic and Tomato Chicken Stew?

Spanish chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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