Chicken Stew with Tomatoes Chickpeas and Olives
Warm, comforting, and full of bold Mediterranean-inspired flavors, this Chicken Stew with Tomatoes, Chickpeas, and Olives is the perfect one-pot meal for busy weeknights or cozy weekends. Tender, bone-in chicken thighs are seared to golden perfection and then simmered in a fragrant tomato and chicken broth base infused with smoked paprika, cumin, and garlic. Hearty chickpeas and briny green olives add a delightful contrast of textures and tangy depth, making every bite unforgettable. Finished with a touch of fresh parsley, this hearty chicken stew is as visually stunning as it is delicious. Serve it with crusty bread or fluffy rice to soak up the rich, savory sauce, and enjoy a dish that’s as easy to prepare as it is to savor. Ideal for meal-prep or family dinners, this recipe is your ticket to effortless comfort food with a Mediterranean twist.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic cloves (minced)
- 14 ounces canned diced tomatoes (with juices)
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 cups chicken broth
- 1 cup pitted green olives
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with 1 teaspoon of salt and 0.5 teaspoon of black pepper on both sides.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Brown the chicken thighs skin-side down for 4-5 minutes until golden. Flip and brown the other side for 3 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion and sauté for 3 minutes until translucent, stirring occasionally.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the ground cumin and smoked paprika, cooking for 30 seconds to release their flavors.
Pour in the canned diced tomatoes and chicken broth, scraping the bottom of the pot to deglaze and release any browned bits.
Add the chickpeas, green olives, and bay leaf to the pot. Stir to combine.
Return the chicken thighs to the pot, skin-side up. Ensure the liquid covers most of the chicken but leaves the skin exposed for crispiness.
Bring the stew to a simmer, then reduce the heat to low. Cover partially with a lid and cook for 35-40 minutes until the chicken is tender and cooked through.
Taste and adjust seasoning with more salt or pepper if needed.
Discard the bay leaf. Garnish with chopped fresh parsley before serving.
Serve hot with crusty bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1537 mg | 67% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 867 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
