Spanish Chicken Stew
Warm up your kitchen with the hearty and flavor-packed Spanish Chicken Stew, a one-pot wonder brimming with bold Mediterranean flavors. Tender, bone-in chicken thighs are seared to golden perfection before being simmered in a rich, aromatic broth infused with paprika, smoked paprika, and cumin. Loaded with chunky Yukon gold potatoes, sweet carrots, and a savory tomato base, this comforting stew is a true showcase of Spanish-inspired cuisine. Finished with a sprinkle of fresh parsley, it’s perfect for weeknight dinners or weekend gatherings. Serve it with crusty bread or fluffy rice to soak up every drop of the delicious sauce. With just 20 minutes of prep and a simmering 45-minute cook time, this soulful dish is both easy and unforgettable!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 14 ounces canned diced tomatoes
- 2 cups chicken broth
- 3 medium Yukon gold potatoes, peeled and cut into chunks
- 2 medium carrots, peeled and sliced
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs on both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the chicken thighs in batches until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pot, reduce the heat to medium and add the diced onion and red bell pepper. Sauté for 5 minutes, stirring occasionally, until softened.
Add the minced garlic, paprika, smoked paprika, and ground cumin. Stir constantly for 1 minute until aromatic.
Pour in the diced tomatoes and chicken broth, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits.
Return the seared chicken thighs to the pot, along with the potatoes, carrots, and bay leaves.
Stir everything gently, then bring the mixture to a simmer. Cover the pot, reduce the heat to low, and let it cook for 35-40 minutes, stirring occasionally.
After 35 minutes, check the chicken and potatoes for doneness. If they are tender, taste the stew and season with additional salt and pepper as needed.
Remove the bay leaves before serving. Garnish with fresh parsley, if desired, and serve hot with crusty bread or rice on the side.
Nutrition Facts
Calories |
2895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.2 g | 234% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 31.8 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 6049 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
