Spanish Chicken Stew with Saffron Recipe

Ingredients

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 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

1. Season the chicken pieces with 1 teaspoon smoked paprika, about 1.5 teaspoons salt, and ground black pepper evenly.
2. Heat a few generous drizzles of olive oil over medium-high heat in a large 6-quart Dutch oven. Sear the chicken pieces on both sides until golden brown, working in batches if needed to avoid overcrowding. Remove chicken and set aside.
3. In the same pot, add more olive oil and cook the diced onions, chopped carrots, and diced red bell peppers for 6 to 8 minutes until softened.
4. Add minced garlic, ½ teaspoon smoked paprika, ground cumin, dried oregano, and turmeric to the vegetables. Sauté for 1 to 2 minutes until fragrant.
5. Stir in white wine and crushed tomatoes. Cook for 2 to 3 minutes to allow the wine to cook off, stirring occasionally.
6. Pour in chicken broth. Dissolve saffron in broth before adding for best flavor and color. Season with salt and pepper to taste. Bring to a simmer.
7. Return seared chicken to the pot. Add diced potatoes and bay leaves, gently nestling them under the simmering liquid. Cover and simmer for 40 minutes until chicken is cooked through and tender.
8. Stir in Spanish green olives, cover again, and simmer over low heat for an additional 20 minutes.
9. Garnish with chopped Italian parsley. Serve the stew hot with garlic rice or mashed potatoes for a complete meal.

Notes

• For enhanced saffron flavor and color, dissolve saffron in broth before adding to the stew.
• If saffron is not available, increase turmeric and smoked paprika slightly for flavor and color.
• Use turmeric sparingly as it can impart a strong yellow color and flavor if overused.
• If you prefer not to use white wine, substitute the wine with additional chicken broth.
• Opt for high-quality Spanish green olives for authentic taste.
• Freeze cooled stew in airtight containers or resealable bags for up to 3 months. Thaw overnight in the refrigerator or reheat on the stovetop from frozen.
• Substitute bone-in chicken with boneless thighs or breasts if preferred.