Spanish Chicken Drumsticks Stew
A hearty and flavorful dish that captures the essence of traditional Spanish cuisine with juicy chicken, rich spices, and vegetables, perfect for family dinners.
Ingredients
Chicken and Seasoning
- 2 pounds bone-in chicken thighs or drumsticks Bone-in for added flavor.
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons sazon seasoning
- 1 teaspoon dried oregano
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 1 cup green bell pepper, chopped
- 3 cloves garlic, minced
Base Ingredients
- 2 teaspoons smoked paprika
- 2 tablespoons tomato paste
- 1 cup tomato sauce
- 2 cups chicken broth
Additional Ingredients
- 1 pound baby potatoes, halved
- 1 cup pimento-stuffed olives
- 2 ea bay leaves
- 1 small bunch parsley, plus extra chopped for garnish
Instructions
Preparation
- Heat a large skillet or Dutch oven over medium-high heat and pour in the olive oil.
- Season the chicken pieces with sazon seasoning, oregano, kosher salt, and black pepper.
- Once the oil is shimmering, add the seasoned chicken to the pan and sear for about 5-7 minutes until golden brown.
- Remove the chicken and set aside.
Cooking Base
- In the same pan, add the chopped onion and bell pepper, cooking for about 3-4 minutes.
- Add minced garlic and stir for another minute.
- Incorporate tomato paste and smoked paprika, stirring until the mixture develops a rich color.
- Stir in the tomato sauce and chicken broth.
Combine and Simmer
- Return the seared chicken to the pan along with halved baby potatoes and pimento-stuffed olives.
- Add bay leaves and parsley.
- Bring the mixture to a gentle simmer, cover with a lid slightly ajar, and cook for about 25-30 minutes.
Serving
- Let the stew sit for about 5 minutes before serving.
- Garnish with chopped parsley and serve with crusty bread or over white rice.
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Notes
For a spicier variation, consider adding sliced chorizo in step 2. You can also adjust the seasonings to your taste.