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Easy Spanish Chicken and Chorizo Stew Recipe

Lauren Aloise
This Spanish chicken and chorizo stew is the perfect recipe for a weeknight meal. It's easy to make, super tasty, and always yields plenty of leftovers! Plus, you can use whatever you already have in your pantry - just make sure to get the good chorizo.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main
Cuisine Spanish
Servings 4 servings
Calories 943.84 kcal

Ingredients
  

  • 6 bone-in chicken thighs
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 lb semi-cured chorizo, sliced into roughly 1/2-inch pieces (if you can't find semi cured, use fresh) about 450g
  • 1 large yellow onion thinly sliced
  • 2 red bell peppers seeds removed and thinly sliced
  • 2 garlic cloves minced
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 cup dry sherry or any other dry white wine
  • 2 cups chicken stock
  • 2 cans of tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup green olives pits removed (you can keep whole or cut into slices -- I prefer the latter!)

Instructions
 

  • Season the chicken thighs liberally with salt and pepper.
  • Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
  • Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
  • Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
  • When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
  • Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
  • If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
  • Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

Nutrition

Calories: 943.84kcalCarbohydrates: 44.1gProtein: 64.56gFat: 74.89gSaturated Fat: 21.75gCholesterol: 286.89mgSodium: 2528.72mgPotassium: 2002.43mgFiber: 10.29gSugar: 24.25gVitamin A: 3711.42IUVitamin C: 117.71mgCalcium: 191.97mgIron: 10.34mg
Keyword chicken and chorizo stew, Spanish chicken stew
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