Weeknight dinners can feel like a race against the clock. You want something hearty and flavorful, but you don't want to spend hours in the kitchen or dirty every pot you own. That's where this Latin Stewed Chicken comes in—it's the dish my abuela made when she wanted to feed a crowd without fuss.
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This recipe is all about big flavor with minimal effort. You'll sear chicken thighs until golden, then simmer them in a smoky, garlicky tomato sauce with potatoes and olives. The result is tender, juicy chicken and a sauce that begs to be sopped up with crusty bread or rice.
It's a complete meal in one pan, and it's budget-friendly too—chicken thighs are often cheaper than breasts, and the pantry spices do the heavy lifting. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) bone-in, skin-on chicken thighs
Skin-on thighs stay moist and add richness. You can use boneless, skinless thighs, but reduce cooking time by 5 minutes.
1 tbsp (15ml) olive oil
For searing. Use a neutral oil if you prefer.
1 large yellow onion, chopped
About 1 1/2 cups. Sweet onion works too.
1 red bell pepper, seeded and chopped
Adds color and sweetness. Substitute green bell pepper for a more traditional flavor.
4 cloves garlic, minced
Fresh is best, but 1 tsp garlic powder can work in a pinch.
1 tsp ground cumin
Cumin is essential for the Latin flavor profile. Toasting it briefly in the pan enhances its aroma.
1 tsp dried oregano
Mexican oregano is traditional, but Mediterranean oregano works fine.
1/2 tsp smoked paprika
Adds a subtle smokiness. Use sweet paprika for a milder taste.
1 (14.5 oz/400g) can diced tomatoes, with their juices
Fire-roasted tomatoes add extra depth. No-salt-added is a good option if you're watching sodium.
1 cup (240ml) low-sodium chicken broth
Low-sodium lets you control the salt. Vegetable broth works too.
1 lb (450g) baby potatoes, halved
Yukon Gold or red potatoes hold their shape. You can also use larger potatoes cut into chunks.
1/2 cup (75g) pimento-stuffed green olives
Briney olives balance the richness. If you don't like olives, capers are a good substitute.
Salt and freshly ground black pepper, to taste
Season generously at each stage for the best flavor.
Tips & Tricks
- Pat the chicken dry before searing—this ensures a golden, crispy skin.
- Don't overcrowd the pan; sear in batches if needed to get a good crust.
- For a thicker sauce, remove the lid during the last 10 minutes of simmering.
Pro Tips
Step-by-Step Instructions
1. Season and Sear
Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat (about 375°F/190°C). Place the chicken skin-side down in the hot oil and sear without moving for 5-6 minutes, until golden brown and crispy. Flip and sear the other side for 3-4 minutes. Transfer the chicken to a plate and set aside.
2. Sauté Aromatics
In the same pot, reduce heat to medium (about 325°F/163°C). Add the chopped onion and bell pepper, and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the garlic, cumin, oregano, and smoked paprika, and cook for 1 minute until fragrant.
3. Build the Sauce
Pour in the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon—this adds deep flavor to the sauce. Bring the mixture to a simmer.
4. Add Potatoes and Olives
Stir in the halved baby potatoes and pimento-stuffed olives. Season with salt and pepper to taste. Nestle the seared chicken thighs back into the pot, skin-side up, so they are partially submerged in the sauce.
5. Simmer Until Tender
Cover the pot and reduce the heat to low (about 200°F/93°C). Let it simmer gently for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are fork-tender. The sauce should be slightly thickened and the chicken will be falling off the bone.
6. Finish and Serve
Taste the sauce and adjust seasoning if needed. If you prefer a thicker sauce, remove the lid and simmer uncovered for an additional 5-10 minutes. Serve hot, garnished with fresh cilantro if desired.
Delicious Variations
- Add 1/2 cup of frozen peas during the last 5 minutes of cooking for a pop of green and sweetness.
- For a spicier kick, add 1/2 teaspoon of chipotle powder or a minced jalapeño with the aromatics.
- Swap the potatoes for 2 cups of butternut squash cubes for a sweeter, lower-carb option.
How to Store Latin Stewed Chicken
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce has thickened too much.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts, but they will cook faster and can dry out. Reduce the simmering time to 20-25 minutes, and check for doneness at 165°F (74°C).
Q: What can I serve with Latin stewed chicken?
This dish is delicious with white rice, crusty bread, or tortillas to soak up the sauce. A simple green salad or sautéed greens also balance the meal.
Q: Can I make this in a slow cooker?
Yes, sear the chicken and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender.
Q: How do I thicken the sauce?
If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce. Cook for 2-3 minutes until thickened.
Q: Is this dish spicy?
No, this recipe is mild and family-friendly. The spices are flavorful but not hot. To add heat, include a diced jalapeño or a pinch of cayenne pepper.
Have you tried this Latin Stewed Chicken? I'd love to hear how it turned out for you—share your thoughts in the comments below! And if you're looking for more one-pan dinners, be sure to check out my other recipes. Small steps, big impact.
Latin Stewed Chicken
A comforting, one-pan Latin stewed chicken with bold spices, tender meat, and a rich, savory sauce that's perfect for weeknights.
🧂 Ingredients
- 2 lbs (900g) bone-in, skin-on chicken thighs
- 1 tbsp (15ml) olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 (14.5 oz/400g) can diced tomatoes, with their juices
- 1 cup (240ml) low-sodium chicken broth
- 1 lb (450g) baby potatoes, halved
- 1/2 cup (75g) pimento-stuffed green olives
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Season and Sear — Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat (about 375°F/190°C). Place the chicken skin-side down in the hot oil and sear without moving for 5-6 minutes, until golden brown and crispy. Flip and sear the other side for 3-4 minutes. Transfer the chicken to a plate and set aside.
- 2Sauté Aromatics — In the same pot, reduce heat to medium (about 325°F/163°C). Add the chopped onion and bell pepper, and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the garlic, cumin, oregano, and smoked paprika, and cook for 1 minute until fragrant.
- 3Build the Sauce — Pour in the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon—this adds deep flavor to the sauce. Bring the mixture to a simmer.
- 4Add Potatoes and Olives — Stir in the halved baby potatoes and pimento-stuffed olives. Season with salt and pepper to taste. Nestle the seared chicken thighs back into the pot, skin-side up, so they are partially submerged in the sauce.
- 5Simmer Until Tender — Cover the pot and reduce the heat to low (about 200°F/93°C). Let it simmer gently for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the potatoes are fork-tender. The sauce should be slightly thickened and the chicken will be falling off the bone.
- 6Finish and Serve — Taste the sauce and adjust seasoning if needed. If you prefer a thicker sauce, remove the lid and simmer uncovered for an additional 5-10 minutes. Serve hot, garnished with fresh cilantro if desired.
Elena writes about sustainable living and practical zero-waste swaps for everyday families. She focuses on small, budget-friendly changes that make a big difference over time.
