This comforting Spanish Chicken Stew brings together tender chicken, aromatic saffron, and smoky paprika for a cozy, protein-rich meal that satisfies every craving.
Packed with fiber from potatoes, carrots, and bell peppers, and offering heart-healthy fats from olive oil, it’s a wholesome one-pot dinner that’s both nourishing and deeply flavorful.
Ideal for weeknights or meal prep, this hearty stew tastes even better the next day.
Spanish Chicken Stew
Equipment
- 1 (6-quart) Dutch oven or heavy pot
- 1 mixing bowl
- 1 wooden spoon or spatula
- Measuring Spoons and Cups
- Chef’s Knife
- Cutting board
Ingredients
For the Chicken:
- 4 chicken drumsticks bone-in
- 4 chicken thighs bone-in
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Stew:
- 2 tablespoons olive oil
- 1 medium yellow onion finely 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 powder
- ½ cup dry white wine
- 1 cup canned crushed tomatoes
- 1 cup chicken broth
- ½ teaspoon saffron threads loosely packed pinch
- 2 medium Yukon gold potatoes peeled and diced
- 2 bay leaves
- 1½ cups Spanish green olives
- Chopped Italian parsley for garnish
Instructions
- Season and Prepare the Chicken: Begin by patting the chicken drumsticks and thighs dry with paper towels to help them brown evenly later. Place them in a large mixing bowl and sprinkle with 1 teaspoon smoked paprika, a generous 1½ teaspoons of salt, and freshly ground black pepper. Massage the seasoning into the meat so every piece is well coated. This step not only enhances flavor but also helps the chicken develop a rich, golden crust during searing.
- Sear the Chicken to Lock in Flavor: Heat a few tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Once the oil shimmers, carefully place the seasoned chicken pieces skin-side down in a single layer. Avoid overcrowding the pot; sear in two batches if needed. Allow the chicken to cook undisturbed for about 4 to 5 minutes per side, or until each piece turns beautifully golden brown. The goal is to create a flavorful crust — not to cook the chicken all the way through. Once seared, transfer the browned pieces to a plate and set them aside. Keep the flavorful oil and browned bits (fond) in the pot — these will form the delicious base of your stew.
- Sauté the Aromatic Vegetables: Reduce the heat slightly to medium. In the same Dutch oven, add another drizzle of olive oil if the pot looks dry. Toss in the diced onion, chopped carrots, and red bell pepper. Cook, stirring often, for about 6 to 8 minutes, or until the vegetables begin to soften and turn lightly golden at the edges. This slow sautéing step allows the natural sweetness of the vegetables to develop and helps build the deep, savory flavor characteristic of traditional Spanish stews.
- Add the Garlic and Spices for Depth: Once the vegetables are tender, add the minced garlic, followed by ½ teaspoon smoked paprika, ½ teaspoon ground cumin, 1 teaspoon dried oregano, and ⅛ teaspoon turmeric. Stir well to evenly coat the vegetables in the fragrant spices. Let the mixture cook for 1 to 2 minutes, just until the garlic releases its aroma and the spices bloom. You’ll notice the kitchen filling with a rich, smoky scent — this is your sign that the base of the stew is perfectly aromatic.
- Deglaze with Wine and Tomatoes: Pour in ½ cup of white wine, stirring and scraping the bottom of the pot to release all those flavorful browned bits. Simmer the mixture for about 2 to 3 minutes, allowing the wine to reduce slightly and mellow in flavor. Next, add 1 cup of crushed tomatoes and stir everything together. Let it cook for another 2 to 3 minutes, so the tomatoes begin to blend with the spices and create a cohesive, fragrant sauce.
- Build the Flavorful Stew Base: Add 1 cup of chicken broth to the pot, followed by the pinch of saffron threads. If possible, lightly crush the saffron between your fingers before adding it — this helps release its natural oils and vibrant color. Season with an extra pinch of salt and pepper to balance the flavors. Bring the mixture to a gentle simmer, stirring to combine all the ingredients into a rich, golden broth.
- Add the Chicken and Potatoes: Return the seared chicken pieces to the pot, gently nestling them into the liquid so that each piece is partially submerged. Add the diced Yukon gold potatoes and tuck in the two bay leaves. The potatoes will soak up the stew’s flavor as they cook, thickening the broth naturally. Once everything is in, bring the pot back to a simmer. Cover with a tight-fitting lid and reduce the heat to low. Let it gently simmer for about 40 minutes, or until the chicken is fully cooked and fall-apart tender. During this time, stir occasionally to ensure even cooking and to prevent anything from sticking to the bottom.
- Stir in the Olives and Simmer Again: After the chicken and potatoes are perfectly tender, stir in 1½ cups of Spanish green olives. Their briny flavor will balance the richness of the stew and add a burst of tangy depth. Cover the pot again and let the stew simmer gently for another 15 to 20 minutes over low heat. This final simmer allows the flavors to meld into one harmonious blend — smoky, savory, and slightly citrusy from the saffron.
- Adjust Seasoning and Garnish: Once the stew is finished simmering, taste the broth and adjust the seasoning with extra salt and pepper if needed. Remove and discard the bay leaves. The sauce should be slightly thickened, rich in color, and full of bold Spanish flavor. Right before serving, sprinkle generously with chopped fresh Italian parsley for a pop of color and a hint of freshness.
- Serve and Enjoy: Serve the Spanish Chicken Stew hot, ladled generously into bowls. It pairs beautifully with garlic rice, mashed potatoes, or crusty bread to soak up the flavorful sauce. Each spoonful offers a perfect balance of tender chicken, hearty vegetables, and the unmistakable aroma of saffron and smoked paprika — a comforting dish that tastes like it’s been simmering all day.
Notes
- Always pat your chicken dry before seasoning to ensure a golden, crispy sear.
- Saffron can be delicate and expensive — to maximize flavor, dissolve it in a small amount of warm chicken broth before adding to the stew.
- Don’t skip searing the chicken; it locks in juices and adds a rich, savory depth to the broth.
- If you don’t have white wine, substitute it with an equal amount of chicken broth for similar moisture and flavor.
- Use high-quality Spanish green olives; their briny, slightly tangy flavor complements the smoky paprika beautifully.
- For a brighter color without saffron, a small pinch of turmeric is helpful, but use sparingly to avoid overpowering the flavor.
- Leftovers taste even better the next day as the flavors continue to meld — perfect for meal prep.
Chef’s Secrets: Tips For Maximum Flavor
To achieve a truly rich and aromatic stew, layer your flavors gradually.
Start with searing the chicken for depth, then sauté the vegetables slowly to bring out their natural sweetness.
Blooming spices like paprika, cumin, and turmeric in hot oil releases essential oils, intensifying the stew’s aroma.
Adding saffron towards the simmering stage ensures its subtle floral notes shine without being overpowering.
Lastly, don’t rush the simmering process; low and slow cooking allows the chicken to absorb all the spices and vegetables, resulting in a tender, flavorful dish.
Serving Suggestions: Delicious Pairing Ideas
This Spanish Chicken Stew is versatile and pairs well with many sides.
Serve it over fluffy garlic rice to soak up the vibrant sauce, or alongside creamy mashed potatoes for a comforting meal.
Crusty artisan bread or warm flatbreads also work beautifully to mop up the savory broth.
For a lighter option, consider a side of roasted vegetables or a fresh green salad dressed with lemon and olive oil to balance the richness.
Garnishing with fresh parsley adds a fresh, herbaceous touch and a pop of color.
Storage Tips: Keep It Fresh Longer
Allow the stew to cool completely before storing to preserve texture and flavor.
Transfer it into airtight containers or heavy-duty freezer bags and refrigerate for up to 4 days.
For longer storage, the stew freezes exceptionally well for up to 3 months.
When reheating, thaw overnight in the fridge and rewarm gently on the stovetop over low heat to avoid drying out the chicken.
Avoid reheating in a microwave if possible, as even heating ensures the sauce remains silky and the chicken tender.
Frequently Asked Questions
1. Can I use boneless chicken instead of bone-in?
Yes! Boneless chicken thighs or breasts work fine, but adjust cooking time slightly — boneless pieces cook faster and may require 25–30 minutes instead of 40–60 minutes.
Searing is still recommended for maximum flavor.
2. What can I use if I don’t have saffron?
If saffron is unavailable, a small pinch of turmeric with an extra ¼ teaspoon smoked paprika can mimic the color and enhance the flavor. While not identical, it still provides a rich, golden hue and aromatic depth.
3. Can this stew be made ahead of time?
Absolutely! It actually tastes better the next day as the flavors meld. Prepare the stew, cool completely, then refrigerate. Reheat gently on the stove before serving.
4. How can I thicken the stew if it’s too thin?
If the broth is thinner than desired, remove the lid and simmer uncovered for 10–15 minutes to reduce and thicken. Alternatively, mash a few potato pieces into the sauce for natural thickening.
5. Are there any healthy substitutions I can make?
You can reduce fat by trimming excess skin from chicken or using lean cuts. Substitute olive oil with a lighter vegetable oil if needed, and increase vegetables to boost fiber.
Using low-sodium broth will also help reduce overall sodium content without compromising flavor.
