Rich Spanish Chicken Drumsticks Stew (Printable View)
Tender chicken drumsticks slow-cooked in a rich tomato and smoked paprika sauce with vegetables for authentic Spanish comfort.
# Ingredient List:
→ Meats
01 - 8 chicken drumsticks (approximately 2.6 lbs)
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 large tomatoes, chopped (or 1 can diced tomatoes, 14 oz)
07 - 2 medium potatoes, peeled and cubed
08 - 2 carrots, sliced
09 - 1 bay leaf
→ Liquids
10 - 2 cups chicken stock (gluten-free if needed)
11 - 0.4 cup dry white wine
12 - 2 tablespoons olive oil
→ Spices & Herbs
13 - 1 teaspoon smoked paprika (pimentón)
14 - 0.5 teaspoon ground cumin
15 - 0.5 teaspoon dried thyme
16 - 0.5 teaspoon dried oregano
17 - 0.25 teaspoon chili flakes (optional)
18 - Salt and pepper to taste
19 - Fresh parsley, chopped (for garnish)
# How to Prepare:
01 - Pat chicken drumsticks dry and season with salt, pepper, and half the smoked paprika.
02 - In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown chicken drumsticks on all sides (about 5-7 minutes). Remove and set aside.
03 - In the same pot, add onion, garlic, and both bell peppers. Sauté for 5 minutes until softened.
04 - Stir in carrots, potatoes, thyme, oregano, cumin, chili flakes (if using), and the remaining smoked paprika. Cook 2 minutes.
05 - Add chopped tomatoes and cook another 3-4 minutes, stirring occasionally, until tomatoes start to break down.
06 - Pour in white wine and scrape the bottom of the pot to deglaze.
07 - Return browned chicken to the pot. Add bay leaf and chicken stock. Stir well to combine.
08 - Bring to a simmer, cover, and cook gently for 40 minutes, stirring occasionally.
09 - Remove the lid and cook uncovered for a final 10-15 minutes to thicken the sauce and tenderize the chicken.
10 - Taste and adjust seasoning. Discard bay leaf.
11 - Serve hot, garnished with fresh parsley.
# Expert Suggestions:
01 -
- The chicken becomes fall-off-the-bone tender after slowly simmering in that gorgeous tomato and paprika sauce
- One pot means minimal cleanup while you get to smell the spices building layer by layer
- It tastes even better the next day, making it perfect for meal prep or unexpected guests
02 -
- Patting the chicken completely dry before seasoning is what gives you that gorgeous brown crust
- Letting the stew sit for 10 minutes before serving makes it easier to skim any excess fat
- The sauce should be thick enough to coat a spoon, not soupy
03 -
- Make it a day ahead, the flavors develop incredibly overnight
- Don't rush the browning step, those browned bits create depth of flavor
- Keep the heat gentle once you add the liquid, you want a slow simmer not a rolling boil