Method

1. 1

   Pat the chicken dry and season it with ½ teaspoon salt and the black pepper.

   3 min
2. 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.

   5 minMedium-high heat
3. 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.

   5 minMedium heat
4. 4

   Add the saffron, tomatoes, chickpeas, broth, and remaining salt. Stir, then return the chicken and any juices to the pot.

   3 minMedium heat
5. 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.

   25 minGentle simmer
6. 6

   Remove the lid and simmer for 3 to 5 minutes if needed to thicken the sauce further. Serve hot.

   5 minGentle simmer

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