This dish is a celebration of flavors, as rich and complex as the country itself. The combination of tender chicken, vibrant bell peppers, and a blend of spices creates a symphony of tastes that dance on the palate. Every bite is a journey through Spain’s culinary landscape, with each ingredient telling a story of tradition and passion.
I recall sitting at a small wooden table in the village square, surrounded by friends and family, sharing stories and laughter over bowls of this hearty stew. The conversation flowed as smoothly as the wine, and the stew, with its comforting blend of smoky paprika, zesty olives, and succulent chicken, became the centerpiece of our gathering. It was a reminder of how food has the power to bring people together, creating memories that last a lifetime.
Back in my kitchen, I’ve tried to recreate that same sense of joy and community with this recipe. The process of making Spanish Chicken Drumsticks Stew is like a comforting ritual—a chance to slow down, savor the flavors, and share something truly special with loved ones. From the moment you start searing the chicken to the final garnish of fresh parsley, every step is infused with the warmth and vibrancy of Spain.
So, gather your ingredients, bring a touch of Spain into your home, and let this stew be the heart of your next family meal. As you enjoy the rich, savory flavors, take a moment to savor the connections you’re building around the table—just as I did that unforgettable afternoon in Spain.
Making Spanish Chicken Drumstick Stew
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Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons sazon seasoning
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 pound baby potatoes, halved
- 1 cup pimento-stuffed olives
- 2 bay leaves
- A small bunch of parsley, plus extra chopped for garnish
Directions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Season the chicken with sazon, oregano, salt, and pepper, ensuring each piece is well-coated.
- When the oil is hot, sear the chicken pieces until they are golden brown on all sides. Remove the chicken from the skillet and set aside.
- In the same pan, sauté the onion and bell pepper for 3-4 minutes until they start to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Mix in the tomato paste and smoked paprika, stirring until the tomato paste is fully incorporated and the mixture deepens in color.
- Pour in the tomato sauce and chicken broth. Return the chicken to the pan along with the halved baby potatoes and pimento-stuffed olives. Add the bay leaves and parsley to the pot.
- Bring the stew to a gentle simmer, cover with a lid slightly ajar, and cook for 25-30 minutes until the chicken is thoroughly cooked, the potatoes are tender, and the sauce has thickened.
- Remove from heat and let the stew rest for 5 minutes. Garnish with additional chopped parsley before serving.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Cooking Tips
To enhance the flavor, consider marinating the chicken in the seasoning mixture for a few hours before cooking. You can also add other vegetables such as carrots or celery for added texture and flavor.
Serving Suggestions
This hearty stew pairs well with crusty bread or a side of rice. For a complete meal, serve with a simple green salad or some steamed vegetables.
Ingredient Substitutions
If you prefer, you can substitute chicken breasts for thighs or drumsticks. For a non-spicy alternative, use regular paprika instead of smoked paprika. You can also use regular olives if pimento-stuffed olives are unavailable.
Seasonal Variations
In the fall, add diced butternut squash or sweet potatoes for a seasonal twist. During the summer, try adding fresh corn or bell peppers for a lighter version of the stew.
Allergen Information
This recipe contains no common allergens, but if you have a sensitivity to nightshades, you may need to omit the tomato paste, sauce, and paprika. Substitute with a low-sodium broth and a blend of herbs like thyme and rosemary.
FAQ:
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time as boneless pieces will cook faster than bone-in cuts.
Can I make this stew in a slow cooker?
Yes, you can. Brown the chicken and vegetables first, then transfer them to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I thicken the stew if it’s too thin?
If the stew is too thin, you can thicken it by simmering it uncovered for a bit longer, or by adding a slurry of cornstarch and water.
Can I freeze this stew?
Yes, the stew can be frozen. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.
What can I serve with this stew?
This stew is delicious with crusty bread, rice, or over a bed of mashed potatoes. A simple green salad on the side complements it well.
How do I make this stew spicier?
To add more heat, increase the amount of sazon seasoning or add a pinch of cayenne pepper. You can also include a diced jalapeño pepper during cooking.
Spanish Chicken Drumsticks Stew
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons sazon seasoning
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/2 yellow onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 pound baby potatoes halved
- 1 cup pimento-stuffed olives
- 2 bay leaves
- A small bunch of parsley plus extra chopped for garnish
Instructions
- Heat a large skillet or Dutch oven over medium-high heat and add the olive oil.
- Season the chicken with sazon, oregano, salt, and pepper, ensuring an even coating.
- Once the oil is hot, sear the chicken pieces until all sides are golden brown but not fully cooked. Remove the chicken and set aside.
- In the same pan, add the chopped onion and bell pepper, cooking for 3-4 minutes until they begin to soften.
- Stir in the garlic and cook for another minute until it becomes fragrant.
- Add the tomato paste and smoked paprika, stirring until the tomato paste integrates and the mixture turns a deep red.
- Pour in the tomato sauce and chicken broth. Return the chicken to the pan and add the baby potatoes and olives. Place the bay leaves and parsley in the mixture.
- Bring the stew to a simmer, cover with a lid slightly ajar, and cook for 25-30 minutes until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened.
- Remove from heat and let the stew rest for 5 minutes. Garnish with chopped parsley before serving.
