Spanish Chicken and Saffron Stew
Spanish Chicken and Saffron Stew Recipe
This rich Spanish chicken stew is infused with saffron, a popular spice in Spanish cooking. The best saffron is the most expensive spice in the world as it must be harvested by hand.
Spanish chicken and Saffron Stew is a cozy meal that brings a little Spanish flair to your dinner table, thanks to tomatoes, smoked paprika, and a pinch of saffron.
Clean and season the chicken with all the dry spices for at least an hour.
Combine onions, garlic, oil, paprika, and saffron in bowl and microwave, stirring occasionally, until onions are softened, about 5 minutes; transfer to 5-to 7-quart slow cooker. Stir in broth, tomatoes, and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.
Using large spoon, skim excess fat from surface of stew. Using tongs, break chicken into about 1-inch pieces. (Adjust stew consistency With extra hot broth as needed.) Stir in almonds and parsley and season with salt and pepper to taste. Serve.
SERVES 6 TO 8
COOKING TIME: 4 TO 5 HOURS ON LOW
Spanish Chicken and Saffron Stew Ingredients
2 onions, chopped fine
6 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 tablespoon paprika
1/4 teaspoon saffron threads, crumbled
4 cups chicken broth, plus extra as needed
1 (14.5-ounce) can diced tomatoes, drained
3 tablespoons instant tapioca
4 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
1/4 cup chopped toasted almonds
1/4 cup minced fresh parsley
The Spice House Hungarian Sweet Paprika, boasts a “fruity,” “earthy” balance. In contrast to this rich, slightly toasty aromas lower end Paprikas have virtually no scent at all.
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