Marinated Chicken and Pork Stew
Equipment
- Dutch oven or large pot
- Knife
- Large bowl
- Measuring cups
- plastic wrap
- Wooden spoon
Ingredients
- 1 lb 450 g boneless, skinless chicken thighs, cut into chunks
- 1 lb 450 g pork shoulder, cut into chunks
- 1 medium onion diced
- 2 carrots peeled and sliced
- 2 medium potatoes peeled and cubed
- 2 garlic cloves minced
- 1 can 14.5 oz / 410 g diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
- ¼ cup dry white wine
- 3 cups chicken broth
- Salt to taste
- Black pepper to taste
Instructions
- In a large bowl, combine the olive oil, garlic, cumin, smoked paprika, thyme, rosemary, salt, and black pepper.
- Add the chicken and pork and toss until evenly coated.
- Cover and refrigerate for 2 hours to marinate.
- Heat a Dutch oven over medium-high heat.
- Brown the marinated chicken and pork in batches for 5 to 7 minutes, then transfer to a plate.
- Add the onion and carrots to the same pot and cook for about 5 minutes until softened.
- Stir in the potatoes, diced tomatoes, white wine, and chicken broth.
- Return the browned chicken and pork to the pot.
- Bring to a gentle simmer, cover, and cook for 1½ hours until the meat is tender.
- Taste and adjust the seasoning before serving.
Notes & Wine Advice
Recipe Notes
Marinating the meat for several hours or overnight creates an even deeper flavor. Brown the meat in batches to develop a rich caramelized crust without overcrowding the pan. Add peas or roasted red peppers during the final 10 minutes for extra color and sweetness. This stew tastes even better the next day, making it ideal for meal prep.Wine Advice
A fruity Tempranillo pairs beautifully with the smoky paprika and tender meat. A smooth Garnacha is another excellent Spanish wine that complements this hearty stew.Nutrition values
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About This Recipe
Marinated Chicken and Pork Stew is a hearty Spanish-inspired one-pot meal that combines tender chicken, succulent pork, aromatic herbs, smoked paprika, and vegetables in a rich tomato broth. This comforting Spanish chicken pork stew develops incredible depth of flavor thanks to the herb marinade and slow simmering, making it the perfect recipe for cozy family dinners and cooler evenings.
Why You’ll Love Marinated Chicken and Pork Stew
This recipe combines two flavorful meats that complement each other beautifully. The chicken stays juicy while the pork becomes wonderfully tender after slow cooking. Smoked paprika, cumin, rosemary, and thyme create classic Mediterranean flavors, while tomatoes and vegetables add richness and natural sweetness. If you enjoy hearty comfort food, browse our Chicken Recipes, Pork Recipes, Stew Recipes, Spanish Recipes, and Gluten-Free Recipes.
How To Make Spanish Chicken Pork Stew
Marinate the chicken and pork with olive oil, garlic, herbs, and spices before browning them in batches to build flavor. Sauté the vegetables in the same pot, then add the tomatoes, wine, and broth before returning the meat to the pan. Simmer gently until the meat becomes fork-tender and the broth develops into a rich, aromatic stew.
Serving Marinated Chicken and Pork Stew
Serve this Spanish chicken pork stew with crusty artisan bread, mashed potatoes, rice, or roasted vegetables. A simple green salad also provides a fresh contrast to the rich, savory flavors.
Storage Tips
Marinated Chicken and Pork Stew keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. The flavors become even richer after a day, making leftovers especially delicious. For additional food safety guidance, visit the FDA Food Safety website.
With tender meat, colorful vegetables, and aromatic Spanish herbs and spices, this comforting stew is a satisfying meal that’s easy to prepare and perfect for sharing with family and friends throughout the colder months.