Description
This Spanish Chicken Stew is a hearty and flavorful dish featuring tender bone-in chicken simmered with aromatic spices, vegetables, green olives, and a touch of saffron. Perfect for a comforting dinner, it combines smoky paprika, cumin, and turmeric with vibrant ingredients like bell peppers and potatoes, finished with fresh Italian parsley. Serve with garlic rice or mashed potatoes for a satisfying meal.
Ingredients
Scale
For the Chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Stew
- 2 tablespoons olive oil (divided)
- 1 medium yellow onion, small-diced
- 2 medium carrots, peeled and chopped
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- ⅛ teaspoon turmeric
- ½ cup white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- ½ teaspoon loosely packed saffron (about a large pinch)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- 2 tablespoons chopped Italian parsley
Instructions
- Season the Chicken: Season the chicken drumsticks and thighs with 1 teaspoon smoked paprika, about 1.5 teaspoons salt, and ground black pepper. 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 if necessary to avoid overcrowding. Remove chicken and set aside on a plate.
- Sauté Vegetables: Add more olive oil to the same pot if needed. Cook the diced onions, chopped carrots, and diced red bell pepper for about 6 to 8 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in minced garlic, smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until spices release their aroma.
- Deglaze and Simmer: Pour in the white wine and stir in the crushed tomatoes. Cook for 2 to 3 minutes to reduce the wine slightly and blend flavors, stirring often.
- Add Broth and Saffron: Pour in chicken broth and add the saffron. Season with salt and pepper to taste. Bring the mixture back to a simmer.
- Simmer Chicken and Potatoes: Return the seared chicken to the pot and nestle it into the simmering liquid. Add diced Yukon gold potatoes and bay leaves, making sure everything is covered by the liquid. Cover the pot with a lid and simmer gently for 40 minutes until the chicken is cooked through and tender.
- Finish with Olives: Add the Spanish green olives, cover again, and simmer on low heat for another 20 minutes to meld the flavors.
- Garnish and Serve: Remove bay leaves, sprinkle chopped Italian parsley on top, and serve hot. This stew pairs wonderfully with garlic rice or mashed potatoes.
Notes
- Before adding saffron, dissolve it in the chicken broth to release its flavors and color more effectively.
- If saffron is unavailable, increase turmeric and smoked paprika slightly to maintain the stew’s vibrant color and flavor.
- Use only a small amount of turmeric to avoid an overly intense yellow color.
- For a wine-free version, substitute white wine with extra chicken broth.
- Choose high-quality Spanish green olives for authentic flavor.
- Bone-in chicken adds deeper flavor; boneless thighs or breasts can be used but may require shorter cooking time.
- To freeze, let stew cool completely, then store in airtight containers or resealable bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
