Rich Spanish Chicken Drumsticks (Printable)

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

# What You Need:

→ Meats

01 - 8 chicken drumsticks (approximately 2.6 lbs)

→ 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 oz)
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 tbsp olive oil

→ Spices & Herbs

13 - 1 tsp smoked paprika (pimentón)
14 - 0.5 tsp ground cumin
15 - 0.5 tsp dried thyme
16 - 0.5 tsp dried oregano
17 - 0.25 tsp chili flakes (optional)
18 - Salt and pepper to taste
19 - Fresh parsley, chopped (for garnish)

# How To Make:

01 - Pat chicken drumsticks dry and season generously with salt, pepper, and half the smoked paprika.
02 - Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown chicken drumsticks on all sides for 5-7 minutes. Remove and set aside.
03 - Add onion, garlic, and both bell peppers to the pot. Sauté for 5 minutes until softened and fragrant.
04 - Stir in carrots, potatoes, thyme, oregano, cumin, chili flakes (if using), and remaining smoked paprika. Cook for 2 minutes to bloom spices.
05 - Add chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until tomatoes begin to break down.
06 - Pour in white wine and scrape the bottom of the pot to release browned bits.
07 - Return browned chicken to the pot. Add bay leaf and chicken stock. Stir well to combine all ingredients.
08 - Bring to a simmer, cover, and cook gently for 40 minutes, stirring occasionally.
09 - Remove lid and cook uncovered for 10-15 minutes to thicken sauce and ensure chicken is tender.
10 - Taste and adjust seasoning. Discard bay leaf. Serve hot, garnished with fresh parsley.

# Expert Hints:

01 -
  • The sauce becomes this impossibly rich, velvety creation that clings to every piece of chicken
  • Its one of those rare dishes that actually tastes better the next day
  • The ingredients are simple and inexpensive but the result feels restaurant special
02 -
  • Dont rush the browning step, those crusty bits on the chicken and pot create the foundation of flavor
  • The sauce will seem thin at first but thickens beautifully during that final uncovered simmer
  • If using canned tomatoes, choose ones without added herbs or seasonings to keep control over the flavor profile
03 -
  • Patting chicken completely dry before seasoning is the secret to getting that gorgeous brown crust
  • Let the stew rest for 10 minutes off the heat before serving, the sauce thickens and the flavors settle

Go Back