Spanish Chicken Stew

This Spanish Chicken Stew is one of my favorites! This stew is packed with flavor like no other. It's simmered until the chicken is tender and fall-apart tender. The smoked paprika and saffron flavors really shine here!

📝 Ingredients

• 4 chicken bone-in drumsticks
• 4 bone-in chicken thighs
• 1 teaspoon smoked paprika
• Salt and pepper
• Olive oil
• 1 medium yellow onion (small-diced)
• 2 medium carrots (peeled and chopped)
• 1 red bell pepper (diced)
• 5 cloves minced garlic
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon turmeric
• 1/2 cup white wine
• 1 cup canned crushed tomatoes
• 1 cup chicken broth
• 1 large pinch saffron (about 1/2 teaspoon loosely packed)
• 2 medium Yukon gold potatoes (peeled and diced)
• 2 bay leaves
• 1.5 cups Spanish green olives
• Italian parsley (chopped)

👨‍🍳 Instructions

1. 1Season the chicken pieces with 1 teaspoon paprika, about 1.5 teaspoons salt, and ground black pepper. 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. Remove and set aside. Do not overcrowd the pan, sear in batches if needed. Transfer to a plate and set aside.
2. 2In the same pot, add more oil and cook the onions, carrots, and red bell peppers for about 6 to 8 minutes, until softened.
3. 3Then, add and sauté the minced garlic, smoked paprika, cumin, oregano, and turmeric. Cook for about 1-2 minutes until fragrant.
4. 4Stir in the white wine and the crushed tomatoes. Cook for about 2 to 3 more minutes to cook off the wine, stirring.
5. 5Add the chicken broth and the saffron. Season with salt and pepper to taste. Bring back to a simmer.
6. 6Return chicken to the pan, and add potatoes along with the bay leaves, gently nesting it under the simmering liquid. Bring back to a simmer. Cover with the lid and simmer for 40 minutes until the chicken is cooked through and tender.
7. 7Then, add the green olives, cover again, and simmer over low heat for another 20 minutes.
8. 8Garnish with chopped Italian parsley, and enjoy! I love to serve with garlic rice or mashed potatoes.