🥘 Spanish · Main · Medium difficulty · Contains meat or poultry
Dairy-Free Spanish Chicken Slow-Simmered Stew
A dairy-free slow-simmered stew with chicken, smoked paprika, garlic and saffron, Spanish flavours and no gluten.
- Prep time
- 15 min
- Cook time
- 40 min
- Total time
- 55 min
- Servings
- 4
- Calories
- 520 kcal
- Protein
- 32 g
- Carbs
- 35 g
- Fat
- 28 g
- Course
- Main
About this Spanish stew
Dairy-Free Spanish Chicken Slow-Simmered Stew is a Spanish main built around chicken breast or thigh. It takes about 55 min from start to finish, 15 minutes of prep and 40 minutes of cooking, and serves 4.
Cooking method: stew. Difficulty is rated medium. Contains meat or poultry, and marked gluten-free in our data.
Good for: dairy-free, high protein, meal prep, one-pot wonders.
Ingredients
Quantities are for 4 servings. Change the servings in the app to rescale them automatically.
- 500 g chicken breast or thigh, cut into pieces
- 400 g canned tomatoes
- 2 cups roasted peppers, chopped
- 2 carrots, chopped
- 1 onion, diced
- 300 ml gluten-free stock
- Seasoning: smoked paprika, garlic and saffron
- Sauce: 3 tbsp olive oil and 1 tbsp sherry vinegar
- 2 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Brown the chicken in batches in a heavy pot; set aside.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Soften the onion and carrots in the same pot for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 3. Stir in the smoked paprika, garlic and saffron and tomatoes.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Return the chicken, add the stock and bring to a boil.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 5. Cover and simmer for 54 minutes until tender and the sauce thickens.
- Heat
- Low, with small lazy bubbles
- Look for
- Small bubbles break the surface gently; the sauce thickens and the food turns tender.
- Why it matters
- Gentle, steady heat softens tough fibres and lets flavours blend without drying things out.
- Avoid
- Letting it boil hard, which toughens meat and reduces the liquid too fast. Lifting the lid too often loses heat.
Step 6. Adjust the seasoning and serve with parsley.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
Full-fat coconut milk or blended cashews add creaminess without dairy.
Equipment you will need
- Heavy pot with lid
- Wooden spoon
- Plate for browned meat
Nutrition per serving
Estimated per serving: 520 kcal, 32 g protein, 35 g carbohydrate and 28 g fat. Roughly 25% of the energy comes from protein, 27% from carbohydrate and 48% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Dairy-Free Spanish Chicken Slow-Simmered Stew
Substitutions and variations
- Brown the meat in batches for deeper flavour before adding liquid.
- Use lentils or chickpeas for a meat-free version and shorten the simmer time.
- Stews taste better the next day; cool, refrigerate and reheat until piping hot.
Frequently asked questions about Dairy-Free Spanish Chicken Slow-Simmered Stew
How long does Dairy-Free Spanish Chicken Slow-Simmered Stew take to make?
It takes about 55 min in total: 15 minutes of prep and 40 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 520 kcal, with 32 g protein, 35 g carbohydrate and 28 g fat. These are estimates for the recipe's 4 servings.
Is Dairy-Free Spanish Chicken Slow-Simmered Stew gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
No, it contains meat or poultry. For a meat-free version, swap the main ingredient for tofu, chickpeas or mushrooms and adjust the cooking time.
How difficult is it to cook?
It is a medium-difficulty recipe: it needs some timing and several steps, so read through the method before you start.
Can I make Dairy-Free Spanish Chicken Slow-Simmered Stew ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 4 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.