Spanish Chicken and Saffron Broth with Clams

Name: Spanish Chicken and Saffron Broth with Clams
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, pat dry with paper towels, cut into 1½-inch pieces; 1½ lb (680 g) littleneck clams, cleaned and scrubbed under cold water; 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, diced into ½-inch pieces; 5 cloves (25 g) garlic cloves, minced; 1 large (200 g) red bell pepper, seeded and cut into ½-inch pieces; 1 large (200 g) yellow bell pepper, seeded and cut into ½-inch pieces; 1 cup (240 ml) dry white wine; 4 cups (960 ml) low-sodium chicken broth; ¼ tsp (½ g) saffron threads, toasted and steeped in warm broth; 1 can (14.5 oz) (410 g) canned diced tomatoes with juice; 1 tsp (2 g) smoked paprika; 2 leaves bay leaves; to taste sea salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, coarsely chopped; 3 sprigs (3 g) fresh thyme sprigs, leaves picked from stems; 1 whole (100 g) lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

A one-pot Spanish-style broth combining tender chicken pieces, littleneck clams, and sweet bell peppers in a fragrant saffron and white wine broth. Finished with fresh herbs and served family-style for an elegant yet comforting meal.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Makes: 4 servings (about 2 cups broth and protein per bowl)

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Ingredients

4 servings

1½ lb (680 g) boneless, skinless chicken thighs, pat dry with paper towels, cut into 1½-inch pieces
1½ lb (680 g) littleneck clams, cleaned and scrubbed under cold water
3 tbsp (45 ml) extra-virgin olive oil
1 medium (150 g) yellow onion, diced into ½-inch pieces
5 cloves (25 g) garlic cloves, minced
1 large (200 g) red bell pepper, seeded and cut into ½-inch pieces
1 large (200 g) yellow bell pepper, seeded and cut into ½-inch pieces
1 cup (240 ml) dry white wine
4 cups (960 ml) low-sodium chicken broth
¼ tsp (0.5 g) saffron threads, toasted and steeped in warm broth
1 can (14.5 oz) (410 g) canned diced tomatoes with juice
1 tsp (2 g) smoked paprika
2 leaves bay leaves
to taste sea salt
to taste freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, coarsely chopped
3 sprigs (3 g) fresh thyme sprigs, leaves picked from stems
1 whole (100 g) lemon, cut into wedges (optional)

Equipment (6)

Dutch oven or large heavy-bottomed pot (5-quart)
Cutting board
Knife
Wooden spoon
Small skillet for toasting saffron
Tongs or slotted spoon

Steps

Before you start

Pat the chicken dry before cooking
Clean the clams under cold running water, discarding any with broken shells or that don't close when tapped
Toast the saffron threads in a dry skillet for 30 seconds, then crumble and steep in ¼ cup warm chicken broth (included in the 5 cups total)
Have all ingredients prepped and near your stove

1
Sear the chickenOven 375°F / 190°C
- Heat 1½ tablespoons olive oil in a 5-quart Dutch oven or large heavy pot over medium-high heat (about 375°F/190°C).
- Working in two batches to avoid crowding, place the chicken pieces in the pot and cook for 4–5 minutes per side until golden brown on the exterior.
- The chicken does not need to be cooked through at this stage.
- Transfer to a plate.
- This step renders some fat and builds flavor.
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Ready when: Golden-brown crust on all sides
Tip: Pat the chicken dry before searing so it browns properly rather than steaming.
2
Build the aromatics base
- In the same pot, add the remaining 1½ tablespoons olive oil and reduce heat to medium.
- Add the diced onion and cook for 3 minutes, stirring occasionally, until softened and beginning to turn translucent.
- Add the minced garlic and cook for 1 minute more until fragrant, then add the red and yellow bell peppers.
- Stir and cook for 2 minutes, allowing the peppers to begin releasing their juices.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Do not brown the garlic or it will turn bitter; cook it just until fragrant.
3
Add spices and deglaze
- Sprinkle the smoked paprika over the vegetables and stir for 30 seconds to coat.
- Pour in the white wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits.
- Let the wine reduce slightly over medium-high heat for 2 minutes until the raw wine smell subsides.
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Ready when: Wine aroma is no longer sharp and has reduced by about one-third
Tip: Scraping the pot releases the flavorful fond that builds depth in the broth.
4
Add broth and saffron
- Pour in the chicken broth along with the saffron that has been toasted and steeped in ¼ cup warm broth (reserved from the 4 cups total).
- Add the diced tomatoes with their juice, bay leaves, and the seared chicken pieces.
- Bring to a gentle simmer over medium heat.
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Ready when: Liquid reaches a gentle simmer with small bubbles breaking the surface
Tip: The saffron has already been steeped to extract maximum color and flavor before adding.
5
Simmer the chickenOven 165°F / 75°C
- Reduce heat to medium-low and maintain a gentle simmer.
- Cook uncovered for 15–18 minutes until the chicken pieces are cooked through (internal temperature 165°F/74°C when measured with a thermometer at the thickest part).
- Skim any foam or impurities that rise to the surface during the first few minutes.
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Ready when: Chicken is opaque throughout and reads 165°F (74°C) internally
Tip: Keep the simmer gentle to prevent the broth from becoming cloudy or the chicken from shredding.
6
Add the clams
- Once the chicken is cooked, increase heat to medium-high and add all the cleaned littleneck clams to the pot, nestling them into the broth.
- Cover with a lid and cook for 5–7 minutes, stirring once midway through, until the clams have opened.
- Discard any clams that have not opened after 7 minutes.
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Ready when: All clams have opened and reveal fully cooked meat inside
Tip: Discard unopened clams as they may contain bacteria; it's not safe to force them open.
7
Season and finish
- Remove from heat.
- Taste the broth and season with sea salt and freshly ground black pepper to your preference.
- Fish out and discard the bay leaves.
- Stir in the chopped fresh parsley and fresh thyme leaves.
- Divide the broth, chicken, and clams among four bowls.
- Serve immediately with lemon wedges on the side for squeezing over individual portions.
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Tip: Add the herbs at the very end so their fresh flavor and aroma are not lost to cooking.

Good to know

Tips

Saffron is expensive, so maximize its flavor: always toast the threads briefly in a dry pan before steeping in warm broth. This releases essential oils and deepens the color.
Select clams that feel heavy for their size and have tightly closed shells. Discard any with cracks or those that smell off before cooking.
If you prefer a brothier consistency, add an extra cup of chicken broth before simmering. If you like it more concentrated, simmer uncovered for an extra 5–10 minutes after the chicken is done but before adding the clams.
This dish pairs beautifully with crusty bread to soak up the saffron-scented broth, and a crisp Albariño or Verdejo wine complements both the chicken and seafood.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium-low heat on the stovetop, adding a splash of broth or water if needed to bring back the consistency. The broth keeps well, but the clams and chicken are best enjoyed fresh. Not recommended for freezing due to the texture changes in seafood.

Substitutions

littleneck clams → Manila clams or small cherry stone clams. Use clams of similar size so they cook at the same rate. Manila clams are smaller and will cook faster (3–4 minutes); adjust timing accordingly.
boneless, skinless chicken thighs → Boneless, skinless chicken breasts. Cut breasts into 1½-inch pieces. Watch carefully as they cook faster (10–12 minutes total). Thighs are preferred for their richer flavor and juiciness in broth.
saffron threads → A pinch of turmeric plus 1 tsp smoked paprika. This will provide color and a hint of earthiness but will not replicate saffron's unique floral, slightly sweet notes. Saffron is worth the investment for authentic flavor.
dry white wine → Low-sodium vegetable broth or dry vermouth. Use an equal amount. You will lose some acidity and the specific white wine flavor, but the broth will remain balanced.