Description
A hearty and flavorful Spanish Chicken Stew featuring bone-in chicken pieces simmered with aromatic spices, saffron, vegetables, and Spanish green olives. This rustic dish is perfect for a comforting meal and pairs wonderfully with garlic rice or mashed potatoes.
Ingredients
Scale
Chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- 1.5 teaspoons salt
- Ground black pepper to taste
Stew
- Olive oil, for cooking
- 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 threads
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Chopped Italian parsley for garnish
Instructions
- Season and brown the chicken: Season the chicken drumsticks and thighs 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 pieces on both sides until golden brown. Work in batches if necessary to avoid overcrowding. Remove the chicken and set aside on a plate.
- Sauté vegetables: In the same pot, add a bit more olive oil if needed and cook the diced onion, chopped carrots, and diced red bell pepper for about 6 to 8 minutes until softened and fragrant.
- Add aromatics and spices: Stir in the minced garlic, ½ teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until the spices are fragrant.
- Deglaze and simmer: Pour in the white wine and add the crushed tomatoes. Cook for 2 to 3 minutes, stirring occasionally, to allow the wine to cook off and the flavors to combine.
- Add broth and saffron: Pour in the chicken broth and add the saffron threads. Season with salt and pepper to taste. Bring the mixture back to a simmer.
- Simmer chicken with potatoes and bay leaves: Return the browned chicken pieces to the pot and nestle the diced Yukon gold potatoes and bay leaves into the liquid. Cover the pot with a lid and let simmer gently for 40 minutes, or until the chicken is fully cooked and tender.
- Add olives and continue simmering: Stir in the Spanish green olives, cover again, and simmer over low heat for another 20 minutes to meld flavors.
- Garnish and serve: Remove the bay leaves and garnish the stew with chopped Italian parsley. Serve warm, ideally accompanied by garlic rice or mashed potatoes.
Notes
- Before adding saffron, dissolve it in the chicken broth to better release its flavor and color for a richer stew.
- If saffron is unavailable, increase turmeric and smoked paprika slightly to maintain vibrant flavor and color, but be cautious as turmeric can overpower the dish.
- For a non-alcoholic version, substitute the white wine with additional chicken broth.
- Use high-quality Spanish green olives for authentic flavor.
- You can replace bone-in chicken with boneless thighs or breasts, adjusting cooking time accordingly.
- To freeze the stew, let it cool completely, store in airtight containers or resealable bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat over the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
