Description
A hearty and flavorful Spanish Chicken Stew featuring bone-in chicken simmered with aromatic spices, vegetables, saffron, and green olives, perfect for a comforting meal served with garlic rice or mashed potatoes.
Ingredients
Scale
Chicken
- 4 chicken bone-in drumsticks
- 4 bone-in chicken thighs
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Stew
- Olive oil (a few generous drizzles)
- 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 saffron (about 1 large pinch, loosely packed)
- 2 medium Yukon gold potatoes, peeled and diced
- 2 bay leaves
- 1.5 cups Spanish green olives
- Italian parsley, chopped for garnish
Instructions
- Season Chicken: Season the chicken pieces with 1 teaspoon smoked paprika, about 1.5 teaspoons salt, and ground black pepper evenly on all sides.
- Sear Chicken: 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. Do not overcrowd the pan; sear in batches if needed. Remove and set aside on a plate.
- Sauté Vegetables: In the same pot, add more olive oil if needed and cook the diced onions, carrots, and red bell peppers for about 8 minutes until softened.
- Add Spices and Garlic: Stir in the minced garlic, ½ teaspoon smoked paprika, ground cumin, dried oregano, and turmeric. Cook for 1 to 2 minutes until fragrant.
- Deglaze and Simmer: Pour in the white wine and add the crushed tomatoes. Cook for 3 minutes, stirring occasionally, to reduce the wine and blend flavors.
- Add Broth and Saffron: Stir in the chicken broth and saffron, seasoning with salt and pepper to taste. Bring the mixture to a simmer.
- Cook Chicken and Potatoes: Return the seared chicken pieces to the pot. Add the diced potatoes and bay leaves, nestling them under the simmering liquid. Cover with the lid and simmer on low heat for 40 minutes until the chicken is cooked through and tender.
- Add Olives and Continue Simmering: Stir in the Spanish green olives, cover again, and simmer over low heat for an additional 20 minutes to develop flavor.
- Garnish and Serve: Remove bay leaves. Garnish the stew with chopped Italian parsley and serve hot with garlic rice or mashed potatoes.
Notes
- Before adding the saffron, dissolve it in the chicken broth to help release its flavors and color for a richer stew.
- If saffron is unavailable, increase turmeric and smoked paprika to taste to compensate for flavor and color.
- Use turmeric sparingly as it can easily overpower the dish with intense yellow color.
- You may substitute white wine with additional chicken broth if preferred or if cooking for those avoiding alcohol.
- Choose high-quality Spanish green olives for authentic flavor.
- To freeze: let stew cool completely, freeze in airtight containers or resealable bags for up to 3 months; thaw overnight in the fridge or reheat directly on the stovetop.
- Boneless chicken thighs or breasts can be used instead of bone-in pieces if desired, though bone-in adds more flavor.
