Spanish Chicken and Chickpea Stew with Saffron

Spanish chicken and chickpea stew with saffron, tomatoes, smoked paprika, and tender thighs simmered in broth for an easy one-pot dinner.

Prep: 10 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 0.5 medium yellow onion
• 3 cloves garlic
• 1 tsp smoked paprika
• 1 pinch saffron threads
• 1 cup diced tomatoes
• 1 15-ounce can chickpeas
• 2 cups chicken broth
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the chicken dry and season it with ½ teaspoon salt and the black pepper. (about 3 min)
2. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5 minutes total. Transfer the chicken to a plate. (about 5 min) — Medium-high heat
3. Add the onion to the pot and cook until softened and lightly browned, about 4 minutes. Stir in the garlic and smoked paprika and cook for 30 seconds. (about 5 min) — Medium heat
4. Add the saffron, tomatoes, chickpeas, broth, and remaining salt. Stir, then return the chicken and any juices to the pot. (about 3 min) — Medium heat
5. Bring the stew to a simmer. Cover and cook until the chicken reaches 165°F in the thickest part and the sauce has thickened, about 25 minutes. (about 25 min) — Gentle simmer
6. Remove the lid and simmer for 3 to 5 minutes if needed to thicken the sauce further. Serve hot. (about 5 min) — Gentle simmer