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Easy Spanish Chicken and Chorizo Stew Recipe

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 4 votes
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Course: Main
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 943.84kcal


  • 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!)


  • 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.


Calories: 943.84kcal | Carbohydrates: 44.1g | Protein: 64.56g | Fat: 74.89g | Saturated Fat: 21.75g | Cholesterol: 286.89mg | Sodium: 2528.72mg | Potassium: 2002.43mg | Fiber: 10.29g | Sugar: 24.25g | Vitamin A: 3711.42IU | Vitamin C: 117.71mg | Calcium: 191.97mg | Iron: 10.34mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!