Spanish Chicken Drumsticks Stew (Printable)

Tender chicken drumsticks in a rich tomato-paprika sauce with vegetables and herbs for bold Spanish flavors.

# What You'll Need:

→ Meats

01 - 8 chicken drumsticks (approximately 2.6 pounds)

→ 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 ounces)
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)

# Directions:

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 for 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. Serve hot, garnished with fresh parsley.

# Helpful Tips:

01 -
  • The chicken becomes fall apart tender while absorbing all those gorgeous spices
  • One pot means minimal cleanup and maximum flavor development
  • It tastes like something you would order at a cozy Spanish taverna
02 -
  • Browning the chicken properly is not optional, it creates the flavor base for the entire stew
  • Letting the stew simmer uncovered at the end concentrates the sauce beautifully
  • The potatoes will continue absorbing liquid as it sits, so it thickens even more overnight
03 -
  • Use a heavy Dutch oven if you have one, the even heat distribution makes a difference
  • If the sauce gets too thick, splash in a bit more stock rather than water
  • Chicken thighs work equally well if you prefer white meat

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