Description
This hearty and flavorful Spanish Chicken Stew features tender bone-in chicken simmered with aromatic spices, saffron, vegetables, and authentic Spanish green olives. Perfect as a comforting main course, this dish highlights classic Mediterranean ingredients and bold seasonings for a satisfying meal.
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, 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 loosely packed saffron (about 1 large pinch)
- 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 Sear Chicken: Season the chicken pieces 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 on both sides until golden brown. Do not overcrowd; sear in batches if necessary. Remove chicken and set aside on a plate.
- Sauté Vegetables: In the same pot, add more olive oil if needed. Cook diced onions, chopped carrots, and diced red bell pepper for 6 to 8 minutes until softened.
- Add Spices and Garlic: Add minced garlic, ½ teaspoon smoked paprika, ½ teaspoon ground cumin, 1 teaspoon dried oregano, and ⅛ teaspoon turmeric. Sauté for 1 to 2 minutes until fragrant.
- Deglaze and Simmer: Stir in ½ cup white wine and 1 cup canned crushed tomatoes. Cook for 2 to 3 minutes to reduce the wine, stirring frequently.
- Add Broth and Saffron: Pour in 1 cup chicken broth and add saffron. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Combine and Cook Chicken and Potatoes: Return seared chicken to the pot. Add diced Yukon gold potatoes and 2 bay leaves, gently nestling them under the liquid. Cover and simmer on low heat for 40 minutes until chicken is cooked through and tender.
- Add Olives and Finish Cooking: Stir in 1.5 cups Spanish green olives, cover again, and simmer on low heat for 20 more minutes.
- Garnish and Serve: Remove from heat, garnish with chopped Italian parsley, and serve. Pair nicely with garlic rice or mashed potatoes.
Notes
- Dissolve the saffron in chicken broth before adding to release maximum flavor and color.
- If saffron is unavailable, increase turmeric and smoked paprika to compensate for flavor and color.
- Use turmeric sparingly to avoid an overwhelming yellow color.
- Replace white wine with additional broth if preferred or to keep it alcohol-free.
- Choose high-quality Spanish green olives for best taste.
- Freeze leftovers after cooling completely in airtight containers or resealable bags for up to 3 months. Thaw overnight in the fridge or reheat directly on stovetop from frozen.
- Boneless chicken thighs or breasts can be substituted for bone-in pieces.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 140 mg
