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.
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)