Diabetic Kitchen Diary

On February 13, 2025, we had a rare rainy day here in the desert. The cool, damp weather made me crave something warm and comforting. I decided to make a Spanish Almond & Smoked Paprika Chicken Stew.

A Hearty Stew for Low-Carb Diets

Eating well with diabetes means finding meals that are tasty and low in carbs. This stew fits the bill. It uses almond butter to create a rich, creamy broth. Almond butter adds healthy fats and keeps carbs low. Fresh veggies like fennel and spinach boost fiber and nutrients.

Simple Ingredients, Big Flavor

The stew combines simple ingredients for a big flavor. Smoked paprika and saffron give it a warm, smoky taste. Chicken thighs add protein and stay tender during cooking. A small amount of sweet potato adds depth without too many carbs.

Cooking Tip: Natural Thickening

To thicken the stew without flour, stir in almond butter near the end of cooking. This adds richness and keeps the stew low-carb.

This Spanish Almond & Smoked Paprika Chicken Stew is perfect for a cozy meal, especially on a rare rainy day in the desert. It’s hearty, healthy, and full of flavor.

Spanish Almond & Smoked Paprika Chicken Stew

A rich, rustic Spanish-inspired stew featuring smoky paprika, saffron, and almond butter for a velvety, deeply flavored broth.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Lunch, Main Course

Cuisine Spanish inspired

Servings 4 people

Calories 700 kcal

Ingredients

  

For the Stew:

• 1.5 lbs chicken thighs boneless and skinless, cut into bite-sized pieces
• 2 tbsp olive oil
• 1 small red onion diced
• 1 fennel bulb thinly sliced
• 3 cloves garlic minced
• 1 ½ tsp smoked paprika
• ¼ tsp saffron threads bloomed in 2 tbsp warm water
• 2 tbsp sherry vinegar
• 4 cups low-sodium chicken broth
• ½ cup frozen mixed mushrooms or fresh, sliced
• ½ cup frozen diced sweet potato
• 4 tbsp almond butter
• 2 cups fresh spinach roughly chopped
• Salt and black pepper to taste

For Garnish & Serving:

• 2 tbsp toasted almonds roughly chopped
• ¼ cup fresh parsley chopped
• Extra drizzle of olive oil optional

Instructions

 

Sear the Chicken:

• Heat 1 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken thighs, season with salt and pepper, and sear until lightly golden (about 3-4 minutes per side). Remove and set aside.

Sauté the Aromatics:

• Reduce heat to medium, add the remaining 1 tbsp olive oil. Add diced red onion and fennel, cooking until softened (about 5 minutes). Stir in garlic, smoked paprika, and saffron water, cooking for 1 minute until fragrant.

Deglaze & Simmer:

• Pour in the sherry vinegar, scraping up any browned bits. Add chicken broth, mushrooms, sweet potato, and seared chicken back to the pot. Bring to a simmer, cover, and cook for 20-25 minutes until chicken is tender.

Thicken with Almond Butter:

• Stir in almond butter until fully dissolved, creating a rich, thickened broth. Taste and adjust seasoning as needed.

Finish & Serve:

• Stir in fresh spinach and let it wilt for 2-3 minutes. Divide into bowls, garnishing with toasted almonds, parsley, and an optional drizzle of olive oil.

Notes

Serving Suggestions:

• Serve as-is for a hearty stew. If you want a more substantial meal, serve over riced cauliflower or Palmini “lasagna” cut into noodle-like strips.
• Pair with a side of marinated olives or a simple cucumber salad with sherry vinegar to round out the meal.

Estimated Macros (per serving):

• Calories: ~700 kcal
• Protein: ~50g
• Net Carbs: ~12-14g
• Fat: ~45g (mostly monounsaturated)

Keyword Diabetes-friendly, healthy fats, low-carb