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Spanish Chicken Stew

Karina Kari
A warm and flavorful Spanish Chicken Stew simmered with saffron, smoked paprika, and tender vegetables.
This hearty dish delivers juicy chicken, golden potatoes, and briny green olives in a rich tomato-based broth — perfect for a satisfying and nourishing dinner any day of the week.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Spanish
Servings 6

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.
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