Rich Spanish Chicken Drumsticks Stew (Printer-friendly)
Tender chicken drumsticks in rich tomato-paprika sauce with vegetables, delivering bold Spanish flavors.
# What You'll Need:
→ Meats
01 - 8 chicken drumsticks (approximately 2.5 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 - 1/3 cup dry white wine
12 - 2 tbsp olive oil
→ Spices & Herbs
13 - 1 tsp smoked paprika (pimentón)
14 - 1/2 tsp ground cumin
15 - 1/2 tsp dried thyme
16 - 1/2 tsp dried oregano
17 - 1/4 tsp chili flakes (optional)
18 - Salt and pepper to taste
19 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Pat chicken drumsticks dry with paper towels. Season generously with salt, pepper, and half of the smoked paprika, ensuring even coating on all pieces.
02 - Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken drumsticks and brown on all sides for 5-7 minutes until golden brown. Remove chicken from pot and set aside on a plate.
03 - Reduce heat to medium. Add onion, garlic, red bell pepper, and green bell pepper to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften and onion becomes translucent.
04 - Stir in carrots, potatoes, thyme, oregano, cumin, chili flakes (if using), and the remaining smoked paprika. Cook for 2 minutes, stirring constantly to toast the spices and coat the vegetables evenly.
05 - Add chopped tomatoes to the pot and cook for 3-4 minutes, stirring occasionally. Continue cooking until tomatoes start to break down and release their juices, forming a base for the sauce.
06 - Pour in white wine and use a wooden spoon to scrape the bottom of the pot, releasing any browned bits (fond) from the chicken. Let the wine simmer for 1 minute to reduce slightly.
07 - Return the browned chicken drumsticks to the pot. Add bay leaf and pour in chicken stock. Stir well to combine all ingredients. Bring mixture to a gentle simmer, then reduce heat to low.
08 - Cover the pot with a tight-fitting lid. Cook gently for 40 minutes, stirring occasionally to prevent sticking and ensure even cooking. The chicken should become tender and vegetables soft.
09 - Remove the lid and continue cooking uncovered for 10-15 minutes. This allows the sauce to reduce and thicken naturally while the chicken finishes cooking through completely.
10 - Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf. Serve hot in bowls, generously garnished with freshly chopped parsley.
# Expert Advice:
01 -
- The sauce develops this incredible depth that people will swear took you all day
- Everything cooks in one pot, meaning more time with guests and less time at the sink
02 -
- Patting the chicken completely dry before seasoning is what creates that beautiful golden crust, any moisture will make it steam instead
- The covered cooking time is non negotiable for tender meat, but that final uncovered phase is what transforms a soup into a rich stew
03 -
- Dutch ovens are ideal for this recipe, but any heavy pot with a tight fitting lid will work beautifully
- Let the chicken come to room temperature before cooking for more even browning and better texture throughout