Spanish Baked Chicken

Dinner1-PotSpanishChicken

Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar. Pollo Estofado.

Photography Credit: Elise Bauer

Also known as “Pollo Estofado” this stewed chicken recipe hails from Spain. You marinate the chicken several hours (or overnight if you can) in a flavorful vinaigrette with oregano, garlic powder, olives and raisins.

Then you add some white wine and brown sugar, and cook the chicken in its marinade. It’s great with our Spanish rice!

The recipe comes from one my mother clipped decades ago from the Sacramento Bee.

Spanish Baked Chicken Recipe

  • Prep time: 2 hours
  • Cook time: 50 minutes
  • Yield: Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • Dash of pepper
  • 3 bay leaves
  • 1/2 cup golden raisins
  • 1/4 cup sliced or halved pitted green olives
  • 3 pounds chicken parts
  • 2 tablespoons brown sugar
  • 1/2 cup dry white wine

Method

1 Make marinade: In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives.

2 Marinate the chicken: Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight.

3 Place chicken in baking dish, cover with marinade, wine, brown sugar:  Pre-heat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar.

4 Bake: Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.

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Spanish Baked Chicken

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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83 Comments / Reviews

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Did you make it? Rate it!

  1. Andrea Jones

    It was quite good. I used boneless skinless chicken and would not use that again as I think the bones and skin would impart more flavor. I also used both green Spanish olives and Kalamata olives (good move). I have an adversion to cooked raisins, but the red grapes I substituted worked great! Definitely putting this in the rotation. I may even try it in the Instant Pot.

    xxxxxyyyyy

  2. Lourdes

    Great dish! My husband loved it, despite looking suspiciously at the green olives. The olives definitely make the dish. I also used chicken thighs. Thanks for sharing!

    xxxxxyyyyy

  3. Charlie

    In the 2nd paragraph, you say, add red wine and brown sugar. In the recipe, it calls for white wine.

    Show Replies (1)
  4. Doreen

    Would this dish be okay for stage 2 diabetic.

    Show Replies (2)
  5. Rose Meldrum

    I made this recipe today. It was very good and reminded me of the food we ate on Spain. I especially loved the raisons with the chicken & olives. And your Spanish rice recipe was good too.

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