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Chicken stew is a dish which one can never go wrong with when served on one’s table. Chicken appeals to children and adults alike and will always be a safe bet. 

1 h 15 min
4 servings

1 chicken weighing approximately 1.5 kg

3 onions

2 garlic cloves

1 teaspoon sweet paprika Chiquilin

4 or 5 saffron strands Antonio Sotos

4 tablespoons melted butter

EVOO Oleoestepa

250 ml water


1 First, cut the chicken, if it has not been cut into pieces in the butcher shop. This, perhaps can be the most difficult part of the entire recipe for cuisine amateurs. If you are one of the latter, we’ll leave you a WikiHow post on how to cut an whole chicken into pieces.

2 Next, crush the previously peeled garlic in a mortar. Similarly peeling and cutting the onion into very thin strips.

3In a pot, add 2 tablespoons of butter (half of which we have available) with extra virgin olive oil and brown the chicken for a few minutes. Then add the onion, garlic, paprika, saffron threads and salt to taste.

4Stir so that all the ingredients are mixed well and then add the water. Leave to simmer over a medium heat for approximately 45 minutes. The last touch must be given in the oven. While the chicken is still on the heat, preheat the oven to 180 degrees and place the casserole dish into the oven for approximately 15 minutes. Serving our dish while still hot and … enjoy!


The saffron imbues our dishes that special and Mediterranean touch which we like so much.

Recipe provided by Antonio Sotos.

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