Description
A hearty and flavorful Spanish Chicken Stew featuring tender bone-in chicken simmered with aromatic spices, vegetables, green olives, and saffron for a delicious and comforting meal.
Ingredients
Scale
For the chicken
- 4 bone-in chicken drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper, to taste
For the stew
- Olive oil, as needed
- 1 medium yellow onion, small-diced
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.125 teaspoon turmeric
- 0.5 cup white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- 0.5 teaspoon saffron, loosely packed (about a large pinch)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Chopped Italian parsley, for garnish
Instructions
- Season the chicken: Season the chicken drumsticks and thighs with 1 teaspoon smoked paprika, 1.5 teaspoons salt, and ground black pepper to taste. Set aside.
- Sear the chicken: Heat a few generous drizzles of olive oil in a large 6-quart Dutch oven over medium-high heat. Sear the chicken pieces on both sides until golden brown, working in batches to avoid overcrowding. Remove from pot and set aside on a plate.
- Cook the vegetables: In the same pot, add more olive oil if needed. Add diced onions, carrots, and red bell pepper. Cook for 6 to 8 minutes until softened.
- Sauté spices and garlic: Add minced garlic, 0.5 teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until fragrant.
- Add liquids and simmer: Stir in the white wine and crushed tomatoes. Cook for 2 to 3 minutes to reduce the wine slightly, stirring frequently.
- Add broth and saffron: Pour in chicken broth and add saffron. Season with salt and pepper as needed. Bring the mixture to a simmer.
- Combine chicken and potatoes: Return the seared chicken to the pot. Nestle the diced potatoes and bay leaves into the simmering liquid. Cover with a lid and let simmer for 40 minutes until the chicken is tender and cooked through.
- Add olives and finish simmering: Stir in the Spanish green olives, cover again, and continue to simmer over low heat for another 20 minutes to allow flavors to meld.
- Garnish and serve: Remove bay leaves, garnish the stew with chopped Italian parsley, and serve hot. This stew pairs wonderfully with garlic rice or mashed potatoes.
Notes
- Optional: Dissolve saffron in broth before adding to release more flavor and color.
- If saffron is unavailable, increase turmeric and smoked paprika gradually to achieve desired flavor and color.
- Use only a small amount of turmeric to avoid overpowering yellow coloring.
- Substitute white wine with additional broth if preferred or for a non-alcoholic version.
- Use high-quality Spanish green olives for best flavor.
- Bone-in chicken can be replaced with boneless thighs or breasts, but cooking time might vary.
- To freeze: Cool completely, store in containers or resealable bags for up to 3 months. Thaw overnight in the refrigerator or reheat directly over stovetop from frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
