4 55 Minutes
Print Recipe

Spanish Chicken Stew


  • 40g butter
  • 2 tbsp olive oil
  • 750g chicken fillets, trimmed, sliced
  • 1 green capsicum, seeded, sliced
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 250g cup mushrooms, sliced
  • 1/2 cup red or white wine
  • 3 cups chicken stock or water
  • 410g can Ardmona Rich and Thick Chopped Tomatoes (see tip)
  • 140g Ardmona Tomato Paste
  • 1 tsp sweet paprika
  • 1/2 cup stuffed green olives, halved


  1. Heat half butter and oil in a large frying pan on high. Brown chicken in 2 batches, 4-5 minutes per batch. Transfer to a plate.
  2. Heat remaining butter and oil in same pan. Saute capsicum, onion and garlic, 2-3 minutes until tender. Add mushrooms and cook, stirring, 2-3 minutes.
  3. Deglaze pan with red wine, before stirring in stock, tomatoes, tomato paste, paprika and seasonings.
  4. Simmer, stirring occasionally, 15-20 minutes. Mix in olives just before serving.

Tip: For added flavour, stir in a 260g jar char grilled capsicum, drained and chopped. Serve topped with a dollop of sour cream and a sprinkling of chopped parsley if liked.

Spanish Chicken Stew

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