⭐ Rating: 4.8/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 5 minutes
🍳 Cook Time: 35 minutes
⏰ Total Time: 40 minutes
🥘 Servings: 4
📊 Difficulty Level: Easy
This pollo con aceitunas (Spanish chicken with olives) is a straightforward, soulful dish that highlights simple Mediterranean ingredients. Tender chicken thighs braised with garlic, onion, white wine, rosemary and a mix of green and black Spanish olives create a fragrant, savory sauce that’s perfect for family meals or casual dinner guests. The method is quick to prepare yet yields deep, comforting flavors reminiscent of Spanish home cooking.
The recipe relies on good-quality olive oil and wine, proper browning of the chicken, and gentle simmering to bring the sauce together. Below you’ll find the ingredients, step-by-step preparation and a few professional tips to ensure a reliable, delicious result every time.
What is Spanish chicken with olives (pollo con aceitunas)?
Pollo con aceitunas is a classic Spanish comfort dish that pairs browned chicken thighs with a savory olive sauce. The sauce typically includes garlic, onion, white wine, herbs like rosemary, and both green and black Spanish olives. Simple techniques—browning, deglazing and braising—turn basic pantry items into a rich, aromatic meal that showcases Mediterranean flavors.
Ingredients for pollo con aceitunas
50 ml Spanish olive oil
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8 free-range chicken thighs
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1 head of garlic, cloves sliced thinly
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1 Spanish onion, thinly sliced
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2 teaspoons plain flour
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2 sprigs fresh rosemary
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1 glass dry white wine (about 150–200 ml)
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Freshly ground black pepper, to taste
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1 glass water (about 150–200 ml)
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200 g pitted green and black Spanish olives
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Salt, to taste
Preparation of Spanish Chicken with Olives
Heat a wide frying pan over high heat and add the olive oil. Season the chicken thighs lightly with salt and pepper, then place them skin-side down in the pan. Let them brown without moving them too early so the skin crisps and the meat develops color. The fat released will help caramelize the pan ingredients.
Once both sides are golden, remove the chicken and set aside. Reduce the heat slightly and add the thinly sliced garlic and onion to the same pan, frying until soft and golden.
Sprinkle in the flour and stir continuously for about a minute to cook the flour without letting it lump. Return the chicken to the pan, tuck in the rosemary sprigs, and pour in the glass of dry white wine.
Stir well to dissolve the flour and scrape up any browned bits from the pan. Let the wine reduce by about half to cook off the alcohol and concentrate the flavor. Add a grind of black pepper, the glass of water, and the olives, then bring the mixture to a gentle simmer.
Cover or partially cover the pan and braise for approximately 20 minutes, or until the chicken is tender and the sauce has thickened into a juicy, flavorful consistency. Taste and adjust seasoning with salt and pepper before serving.
Professional Chef Tips for Perfect Pollo con Aceitunas
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Choose a good-quality Spanish olive oil for authentic aroma and richness.
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Brown the chicken properly—this step builds the base flavor for the whole dish.
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Use a drinkable dry white wine rather than cooking wine for better taste.
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Allow the sauce to reduce properly so it becomes balanced and not too thin.
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Let the chicken rest for about five minutes after cooking to retain juices when serving.
What to serve with pollo con aceitunas
This dish is versatile and pairs well with several sides:
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Crusty bread to mop up the olive sauce
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Steamed rice or simple pan-fried potatoes (patatas panaderas)
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A fresh green salad dressed with olive oil and lemon
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Serve with a glass of the same dry white wine used in the recipe for a cohesive pairing