Rustic Chicken and Chickpea Stew with Spanish Paprika and Oregano

Rustic Chicken and Chickpea Stew with Spanish Paprika and Oregano

Smoky paprika and dried oregano simmer with tender chicken and chickpeas into a hearty one-pot stew.

Total 1 hr 5 min Makes 4 servings Calories 430/serving

Dietary

Wheat free, Dairy free, Nut free, Halal

This rustic stew braises bone-in chicken with chickpeas, tomatoes, and smoked Spanish paprika until the meat turns fork-tender and the broth thickens naturally. Dried oregano and a splash of sherry vinegar brighten the deep, smoky flavor, making it a satisfying cold-weather dinner. Serve with crusty bread to soak up the broth.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons smoked Spanish paprika
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 can (14.5 ounces) diced tomatoes
  • 1 1/2 cups chicken stock
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 bay leaf
  • 1 tablespoon sherry vinegar
  • 2 tablespoons fresh parsley, chopped

Method

  1. Pat the chicken thighs dry and season both sides with the salt and black pepper.

  2. Heat the olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side.

  3. Transfer the chicken to a plate and set aside, leaving the rendered fat in the pot.

  4. Add the diced onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

  5. Stir in the garlic, smoked paprika, oregano, and red pepper flakes, and cook until fragrant, about 1 minute.

  6. Add the diced tomatoes, chicken stock, chickpeas, and bay leaf, stirring to combine and scraping up any browned bits from the bottom of the pot.

  7. Return the chicken thighs to the pot, nestling them into the liquid skin-side up. Bring to a simmer.

  8. Reduce the heat to low, cover, and simmer until the chicken is tender and cooked through, about 35 minutes.

  9. Remove the bay leaf and stir in the sherry vinegar. Taste and adjust salt and pepper as needed.

  10. Ladle the stew into bowls, scatter with chopped parsley, and serve hot.

Rate this recipe

★ 3.9 (1)

Comments

    Log in to comment.

    Rustic Chicken and Chickpea Stew with Spanish Paprika and Oregano

    This rustic stew braises bone-in chicken with chickpeas, tomatoes, and smoked Spanish paprika until the meat turns fork-tender and the broth thickens naturally. Dried oregano and a splash of sherry vinegar brighten the deep, smoky flavor, making it a satisfying cold-weather dinner. Serve with crusty bread to soak up the broth.

    1 hr 5 min 4 servings 430 cal

    Ingredients

    • 4 bone-in, skin-on chicken thighs
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, freshly ground
    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 1 red bell pepper, diced
    • 4 cloves garlic, minced
    • 2 tablespoons smoked Spanish paprika
    • 1 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes
    • 1 can (14.5 ounces) diced tomatoes
    • 1 1/2 cups chicken stock
    • 1 can (15 ounces) chickpeas, drained and rinsed
    • 1 bay leaf
    • 1 tablespoon sherry vinegar
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Pat the chicken thighs dry and season both sides with the salt and black pepper.

    2. 2

      Heat the olive oil in a 6-quart saucepan or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear until golden brown, about 5 minutes per side.

    3. 3

      Transfer the chicken to a plate and set aside, leaving the rendered fat in the pot.

    4. 4

      Add the diced onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes.

    5. 5

      Stir in the garlic, smoked paprika, oregano, and red pepper flakes, and cook until fragrant, about 1 minute.

    6. 6

      Add the diced tomatoes, chicken stock, chickpeas, and bay leaf, stirring to combine and scraping up any browned bits from the bottom of the pot.

    7. 7

      Return the chicken thighs to the pot, nestling them into the liquid skin-side up. Bring to a simmer.

    8. 8

      Reduce the heat to low, cover, and simmer until the chicken is tender and cooked through, about 35 minutes.

    9. 9

      Remove the bay leaf and stir in the sherry vinegar. Taste and adjust salt and pepper as needed.

    10. 10

      Ladle the stew into bowls, scatter with chopped parsley, and serve hot.