Make Ahead

Chicken with Saffron, Smoked Paprika and Garlic

June 15, 2010
Author Notes

My husband's family is originally from Spain, and since we've been together, I've been inspired by family gatherings and trips to Asturias to infuse a Spanish sensibility into my cooking. As a member of a bland, culture-less American family, green bean casserole and mushroom soup-based cuisine are my only authentic heritage, so I've had to make it up as I go along. Trying on my husband's heritage for size, I found it fit nicely. Over the years, the following chicken recipe has slowly evolved from one inspired by bouillabaisse written by Martha Rose Schulman to one with a distinct flavor from south of the Pyrenees. —bpfox

  • Serves 4 to 6
  • 1 chicken, cut into 8 pieces
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • 1 14.5 ounce can of diced tomatoes
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 teaspoon dried orange peel
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 2 pinches of saffron, toasted lightly in a small skillet beforehand
  • salt and pepper to taste
In This Recipe
  1. Remove the skin from the chicken and lightly sprinkle with coarse salt.
  2. Heat the olive oil in the bottom of a Dutch oven or large saucepan and sauté the garlic and onion until soft.
  3. Add the tomatoes, chicken, white wine, chicken broth, dried orange peel, plenty of black pepper and the rest of the spices. Stir gently and bring to a simmer.
  4. Simmer for 45-60 minutes or until chicken is tender. Taste and adjust seasonings.
  5. Serve with couscous (my favorite, but not my family's), a large green salad, and a crisp and flavorful Albariño.

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