Rich Spanish Chicken Drumsticks Stew (Printable)

Tender chicken drumsticks in a rustic Spanish-style stew with vegetables and aromatic spices.

# What You Need:

→ Meats

01 - 8 chicken drumsticks, skin-on

→ Vegetables

02 - 2 large yellow onions, sliced
03 - 3 cloves garlic, minced
04 - 2 red bell peppers, cut into strips
05 - 2 large carrots, sliced
06 - 2 medium potatoes, cut into chunks
07 - 1 can (14 oz) diced tomatoes

→ Liquids

08 - 1 ⅔ cups chicken broth
09 - ½ cup dry white wine

→ Spices & Seasoning

10 - 2 teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - ½ teaspoon ground black pepper
13 - ¼ teaspoon cayenne pepper
14 - 2 bay leaves
15 - 2 teaspoons sea salt
16 - 3 tablespoons olive oil

→ Herbs & Garnish

17 - 1 bunch fresh parsley, roughly chopped

# Steps:

01 - Pat chicken drumsticks dry with paper towels. Season generously with salt, black pepper, and smoked paprika on all sides.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear drumsticks until golden brown on all sides, approximately 8 minutes. Transfer to a plate and set aside.
03 - Add sliced onions to the same pot and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in bell pepper strips and sliced carrots. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften.
05 - Return chicken drumsticks to the pot. Sprinkle cumin and cayenne pepper evenly over the ingredients. Mix thoroughly to coat vegetables and meat with spices.
06 - Pour in white wine while scraping the bottom of the pot with a wooden spoon to release browned bits. Allow to simmer for 2 minutes.
07 - Add diced tomatoes with their juices, potato chunks, bay leaves, and chicken broth. Stir gently to combine all ingredients.
08 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until chicken is tender and stew has thickened.
09 - Remove and discard bay leaves. Taste the stew and adjust seasoning with additional salt if needed.
10 - Ladle hot stew into serving bowls. Garnish generously with fresh chopped parsley. Serve with crusty bread if desired.

# Expert Advice:

01 -
  • The house smells absolutely incredible while this simmers, like a cozy restaurant kitchen
  • One pot does all the work, leaving you with minimal cleanup and maximum flavor
02 -
  • Do not rush the searing step, that browned crust on the chicken creates the deep flavor foundation
  • Let the stew rest for 10 minutes off the heat before serving to allow flavors to settle
03 -
  • Dry the chicken thoroughly before seasoning, wet skin will steam instead of sear
  • Keep the simmer gentle, a hard boil makes the chicken tough and the sauce greasy

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