You are here: Home » Recipes » Spanish Chicken Stew Spanish Chicken Stew Yield 6 servings PrintEmail Ingredients 1 -- cut-up broiler-fryer chicken1/4 cup olive oil1 teaspoon salt1 teaspoon paprika1/4 teaspoon pepper2 -- onions, each cut in 8 wedges1 -- sweet red pepper, cut in large chunks2 cups warm chicken broth4 medium potatoes, cut in quarters1/2 pound small whole mushrooms1 -- (15 1/2 ounces) can garbanzo beans *1 -- bay leaf Instructions In large Dutch oven, heat olive oil over medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Drain off oil and discard. Sprinkle chicken with salt, paprika and pepper. Add onion and red pepper. Pour warm broth over all and bring to a boil. Add potatoes, mushrooms, garbanzo beans and bay leaf. Return to a boil. Reduce heat and simmer, uncovered, until fork can be inserted in chicken with ease and vegetables are tender, about 40 minutes. Serve in individual bowls with large, hard, crusty rolls (in Spain, these rolls are dipped into stew as it is eaten). * Garbanzo beans are also known as chick peas. In Spain they are dried and soaked overnight before using.