Spanish Chicken Stew


Serves 6.

  • 4 cups chicken broth (I use ***Savory Choice -link below)
  • 1/2 cup tomato sauce
  • 1 cup yellow onion, chopped
  • 1 red bell pepper, diced
  • 1/2 cup pimento-stuffed green olives, quartered
  • 4 garlic cloves, minced
  • 2 Tablespoons cilantro, chopped
  • 1 tablespoon capers, drained
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon annatto OR 1/4 teaspoon tumeric OR saffron
  • 2 lbs bone in chicken or 1 lb boneless chicken, sprinkled with salt
  • 1/2 cup dry rice


Combine all but rice in slow cooker/crock pot.  Cook for 4-5 hours on low.  Stir in rice and cook on high 1-2 hours or until rice is done.

Note: this is not a sweet dish.  My teenagers liked it but I'm not sure if little kids would enjoy the semi-bitter flavor of capers and olives.

Top with avocado, cilantro and fried corn tortilla strips if desired.


Spanish Chicken Stew - GFCFSF


***Savory Choice Bouillon (comes in chicken, low-sodium chicken, beef, turkey, vegetable and demi glace.