Description
A flavorful Spanish Chicken Stew featuring tender bone-in chicken simmered with smoky paprika, aromatic spices, saffron, vegetables, and Spanish green olives. Perfectly comforting and delicious, this stew pairs wonderfully with garlic rice or mashed potatoes.
Ingredients
Scale
For the chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper to taste
For the stew
- Olive oil, a few generous drizzles
- 1 medium yellow onion, small-diced
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon turmeric
- 1/2 cup white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 1 large pinch saffron (about 1/2 teaspoon loosely packed)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Italian parsley, chopped (for garnish)
Instructions
- Season and sear chicken: Season the chicken pieces with 1 teaspoon smoked paprika, 1.5 teaspoons salt, and ground black pepper. Heat a few generous drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the chicken on both sides until golden brown in batches if needed. Remove and set aside.
- Sauté vegetables: In the same pot, add more olive oil if needed. Cook the diced onions, chopped carrots, and diced red bell peppers for about 8 minutes until softened.
- Add garlic and spices: Stir in the minced garlic, 1/2 teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until fragrant.
- Deglaze and simmer: Pour in the white wine and crushed tomatoes. Cook for 3 minutes, stirring frequently to cook off the alcohol and blend flavors.
- Add broth and saffron: Stir in the chicken broth and saffron (optionally dissolved in broth beforehand). Season with salt and pepper to taste. Bring to a simmer.
- Cook chicken and potatoes: Return the seared chicken to the pot. Add the diced Yukon gold potatoes and bay leaves, nestling them gently under the liquid. Cover and simmer for 40 minutes until chicken is cooked through and tender.
- Add olives and finish cooking: Stir in the Spanish green olives, cover again, and simmer over low heat for an additional 20 minutes to meld flavors.
- Garnish and serve: Remove bay leaves, garnish with chopped Italian parsley, and serve hot. This stew pairs beautifully with garlic rice or mashed potatoes.
Notes
- Optionally dissolve saffron in warm broth before adding to release maximum flavor and color.
- If saffron is unavailable, increase turmeric and smoked paprika slightly for color and flavor.
- Use only a small amount of turmeric to avoid overly intense yellow coloration.
- If you prefer not to use white wine, substitute with additional chicken broth.
- Choose high-quality Spanish green olives for best taste.
- Bone-in chicken can be swapped for boneless thighs or breasts but cooking time may vary.
- To freeze: Allow stew to cool completely, store in airtight containers or resealable bags for up to 3 months. Thaw overnight in fridge or reheat directly on stovetop from frozen.
- Serve with garlic rice or creamy mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
