Recipe description
July 19, 2026
Spanish chicken stew with vegetables
A comforting Spanish stew that supports gentle digestion and fiber variety.
Antioxidant Rich
High Protein
85%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from a variety of vegetables.
- Includes colorful plant foods that support dietary diversity.
- Balanced with lean chicken, olive oil, and vegetables for steady meals.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Chicken, breast
2
piece
Tomato
4
piece
Bell Pepper
2
piece
Onion
1
piece
Garlic
3
clove
Carrot
2
piece
Zucchini
1
piece
Oil, olive
2
tablespoon
Chicken soup
2
cup
Paprika powder
1
teaspoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Parsley
2
tablespoon
Instructions
1
Cut the chicken breast into bite-sized pieces. Chop the tomatoes, bell peppers, onion, carrots, and zucchini into chunks.
2
Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until fragrant and translucent.
3
Add chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
4
Add the chopped tomatoes, bell peppers, carrots, and zucchini to the pot. Stir in paprika powder, salt, and black pepper.
5
Pour in the chicken broth, bring to a boil, then reduce heat to low and simmer for 25-30 minutes until vegetables are tender and chicken is cooked through.
6
Taste and adjust seasoning if needed. Stir in fresh parsley just before serving.
7
Serve hot in bowls, accompanied by crusty bread if desired.
Nutrition
510 kcal
Calories
53 g
Protein
32 g
Carbohydrates
8 g
Fiber
19 g
Sugar
19 g
Fat
4 g
Saturated fat
1.3 g
Salt
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, thighs work well; they stay juicy. Adjust cooking time slightly (they may need a few extra minutes).
How should I store leftovers and how long will they keep?
Cool and refrigerate within 2 hours; store in an airtight container for 3–4 days; freeze for up to 2–3 months.
Is this dish gluten-free?
Yes, the ingredients are gluten-free; use gluten-free chicken broth if needed.
Can I prep this in advance or for meal prep?
Yes, chop vegetables ahead; store chilled and reheat when serving.
Can I freeze the stew?
Yes, it freezes well; cool fully, store in freezer-safe containers for up to 2–3 months. Thaw before reheating.
How can I adjust the spice or heat level?
Paprika is mild; add red pepper flakes or cayenne to increase heat.
How do I know when the chicken is cooked through?
Internal temperature should reach 74–75°C (165°F).
What substitutions can I make for the vegetables?
You can swap or add vegetables like potatoes, green beans, peas, or mushrooms; cooking times may vary.
How many servings does this make?
This recipe makes 2 servings as written; scale up as needed.
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