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spanish chicken stew
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5 from 1 vote

Spanish Chicken Stew

This Spanish Chicken Stew is one of my favorites! This stew is packed with flavor like no other. It's simmered until the chicken is tender and fall-apart tender. The smoked paprika and saffron flavors really shine here!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Spanish
Servings: 6 people
Calories: 463kcal
Author: Tania

Equipment

Ingredients

For the chicken

  • 4 chicken bone-in drumsticks
  • 4 bone-in chicken thighs
  • 1 teaspoon smoked paprika
  • Salt and pepper

For the stew

  • Olive oil
  • 1 medium yellow onion small-diced
  • 2 medium carrots peeled and chopped
  • 1 red bell pepper diced
  • 5 cloves minced garlic
  • 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
  • 1 large pinch saffron about ½ teaspoon loosely packed
  • 2 medium Yukon gold potatoes peeled and diced
  • 2 bay leaves
  • 1.5 cups Spanish green olives
  • Italian parsley chopped

Instructions

  • Season the chicken pieces with 1 teaspoon paprika, about 1.5 teaspoons salt, and ground black pepper. In a large 6-quart Dutch oven, heat a few generous drizzles of olive oil over medium high heat. Sear the seasoned chicken pieces on both sides until golden brown. Remove and set aside. Do not overcrowd the pan, sear in batches if needed. Transfer to a plate and set aside.
  • In the same pot, add more oil and cook the onions, carrots, and red bell peppers for about 6 to 8 minutes, until softened.
  • Then, add and sauté the minced garlic, smoked paprika, cumin, oregano, and turmeric. Cook for about 1-2 minutes until fragrant.
  • Stir in the white wine and the crushed tomatoes. Cook for about 2 to 3 more minutes to cook off the wine, stirring.
  • Add the chicken broth and the saffron. Season with salt and pepper to taste. Bring back to a simmer.
  • Return chicken to the pan, and add potatoes along with the bay leaves, gently nesting it under the simmering liquid. Bring back to a simmer. Cover with the lid and simmer for 40 minutes until the chicken is cooked through and tender.
  • Then, add the green olives, cover again, and simmer over low heat for another 20 minutes.
  • Garnish with chopped Italian parsley, and enjoy! I love to serve with garlic rice or mashed potatoes.

Notes

  • Before adding the saffron, dissolve it with the broth to help release flavors and color (optional).
  • If you have one nearby, Trader Joe's has a great deal for saffron.
  • If not using saffron, increase the amount of turmeric and smoked paprika (to taste) for the proper amount of flavor and color.
  • Use just a little bit of turmeric - it can give the stew an intense yellow color when too much is used.
  • If you prefer not to use wine, replace with broth.
  • Use high quality Spanish olives.
  • Freezing: Let cool completely. Freeze in containers or resealable bags for up to 3 months. Thaw in the fridge overnight, or reheat from frozen over the stovetop.
 
Substitutions and add-ins:
  • Bone-in chicken: Boneless thighs or breasts can be used instead.
 
Disclaimer: Nutritional values (per slice) are approximates only.

Nutrition

Calories: 463kcal | Carbohydrates: 21g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 873mg | Potassium: 858mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4430IU | Vitamin C: 44mg | Calcium: 79mg | Iron: 3mg