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pot of chicken and chorizo stew with a serving spoon.
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5 from 9 votes

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 good chorizo.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main
Cuisine: Spanish
Servings: 4 servings
Calories: 721.34kcal

Ingredients

  • 6 bone-in chicken thighs or drumsticks
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 pound semi-cured or fresh chorizo sliced into ½-inch pieces
  • 1 large yellow onion thinly sliced
  • 2 red bell peppers 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 dry white wine
  • 2 cups chicken stock
  • 2 15-ounce cans tomatoes or 4 cups fresh diced tomatoes
  • 1 tablespoon tomato paste
  • ½ cup pitted green olives whole or sliced

Instructions

  • Pat the chicken dry with paper towels, then season it liberally with salt and pepper.
  • Place a large Dutch oven or heavy pot over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until it's browned, about 7-8 minutes total. Work in batches if necessary. Transfer to a plate and set aside.
  • Return the Dutch oven to medium-high heat and add the chorizo. Sear the chorizo until it's brown and rendering its fat, about 2-3 minutes.
  • Add the onion and bell peppers to the chorizo and sauté until softened and translucent, about 5 minutes. Stir frequently to avoid burning.
  • Add the garlic, thyme, paprika, cumin, and bay leaves and cook for 1 minute, stirring constantly.
  • Deglaze by pouring in the dry wine and scraping off anything stuck to the bottom of the pan. When the wine has reduced by half, stir in the chicken stock, tomatoes, and tomato paste.
  • Add the browned chicken to the stew, then bring it to a boil. Turn the heat down and simmer covered until the chicken has an internal temperature of 175°F (79°C), about 50 minutes.
  • If the sauce is thinner than you'd like, remove the chicken and increase the heat to medium-high. Let the sauce reduce further, stirring frequently, until it's thickened.
  • Stir in the sliced olives, chorizo, and cooked chicken (if you removed it) and cook until heated through.
  • Serve the stew hot with rice, potatoes, bread, or salad and enjoy.

Notes

  • In summer, feel free to use fresh, ripe tomatoes, but if they aren't in season, canned tomatoes or passata work just as well.
  • Choose a smoky, semi-cured chorizo for a more authentic taste, as spicy hot foods aren't popular in Spain. Feel free to try a spicier chorizo if you prefer.
  • Use green, fat Spanish olives (like Manzanilla or Gordal) for the best flavor. If you can't get Spanish olives, choose ones without too much salt in the brine.
  • Season to taste for the best results.

Nutrition

Serving: 1serving | Calories: 721.34kcal | Carbohydrates: 14.64g | Protein: 52.32g | Fat: 44.06g | Saturated Fat: 13.47g | Polyunsaturated Fat: 2.77g | Monounsaturated Fat: 9.98g | Trans Fat: 0.03g | Cholesterol: 219.82mg | Sodium: 619.2mg | Potassium: 790.76mg | Fiber: 2.86g | Sugar: 6.8g | Vitamin A: 2743.65IU | Vitamin C: 81.51mg | Calcium: 56.58mg | Iron: 5.04mg