Spanish Chicken and Chickpea Stew

1. 1Season the chicken. Pat the chicken dry and season it with 1 teaspoon of the salt and the black pepper. Let it stand for 3 to 5 minutes while you prepare the pot.
2. 2Brown the chicken. Heat the olive oil in a Dutch oven over medium-high heat, about 375°F. Add the chicken in a single layer and brown for 3 to 4 minutes per side; work in batches if needed. Transfer the browned chicken to a plate. It does not need to be cooked through yet.
3. 3Build the sofritoA slowly cooked mixture of aromatic vegetables that forms the flavor base of a dish.. Reduce the heat to medium, about 325°F. Add the onion, bell pepper, and remaining 1/2 teaspoon salt to the pot. Cook, stirring often and scraping up the browned bits, until very soft and lightly golden, 10 to 12 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and smoked paprika; cook for 2 minutes until the paste darkens slightly and smells sweet rather than raw.
4. 4SimmerCook in liquid with gentle, occasional bubbles—not a full rolling boil. the stew. Crush the saffron between your fingers and add it with the tomatoes and their juices, chicken stock, chickpeas, bay leaf, and browned chicken plus any juices. Bring to a gentle simmer, then reduce the heat to maintain a few lazy bubbles. Cover partially and cook until the chicken is tender and the broth has thickened slightly, 25 to 30 minutes, with the chicken reaching 165°F.
5. 5Finish and serve. Discard the bay leaf. Check that the thickest pieces of chicken reach 165°F before serving. Taste and adjust seasoning if needed, then ladle into bowls and finish with parsley and lemon wedges over 2 to 3 minutes.

Add greens

Stir in 4 cups of chopped spinach during the final 2 minutes of simmering, until wilted.

Use bone-in thighs

Use 2 1/2 pounds bone-in, skin-on chicken thighs. Brown skin-side down first, then simmer 35 to 40 minutes and confirm the meat reaches 165°F.