Our chicken, chorizo and chickpea stew is total comfort food. Simmered slowly in a Dutch oven pan and served alongside creamy mashed potatoes. It’s ideal for autumn and winter family dinners and super easy to make!
Oh our chicken, chorizo and chickpea stew is such a delicious, warming, comforting dinner.
And it’s packed to bursting with vegetables which all count towards your 5-a-day. It’s flavourful, warming, and super easy to make.
We like to serve it with creamy mashed potatoes, but it’s also delicious served with buttery gnocchi, crusty bread or even a side of couscous or French fries.
And it’s oh so perfect for warming up with on a cold day, it’s a one of our favourite easy family meals to make when you don’t want to do a big Sunday roast dinner.
Chicken, Chorizo and Chickpea Stew Ingredients
If you’re wondering how do you make chicken stew from scratch? Well, you’ll just need the ingredients below and a couple of hours.
- 1 tbs olive oil
- 130g diced chorizo – I buy it ready diced because it’s just faster, but you can just use chorizo sausage and dice it yourself. I just love meals with chorizo it adds such flavour.
- 2 onions – peeled and diced.
- 3 cloves of garlic – peeled and finely chopped
- 2 x 400g cans of chopped tomatoes
- 2 tsp dried oregano
- 1/2 tsp chilli flakes – add more if you like your food with a kick of heat.
- 200ml red wine – if you don’t like to cook with wine, switch this for chicken stock.
- 4 handfuls of fresh spinach – I blend the spinach, it adds a lovely depth of flavour to the sauce (as well as sneakily hiding it!) but feel free to just chop the spinach and stir it through with the chickpeas if you prefer
- 6-8 chicken thighs – skinless and boneless
- 1 x 400g can of chickpeas
- salt & pepper – to season
Love your food with Spanish flare? Try our easy Spanish dishes here.
How to make chicken stew Dutch oven recipe
Chicken stew slowly simmered in a Dutch oven pan cooked in the oven tastes just oh so good.
If you don’t have a large cast iron oven proof pan, then sauté the onions and chorizo in a frying pan and then add the ingredients to an oven proof casseroled dish with a lid.
- Heat the oven to 180C
- Add the olive oil to the pan and tip in the chorizo, onions and garlic.
- Sauté the onions, chorizo and garlic for around 5 minutes until the olive oil starts to take on the delicious colour from the chorizo.
- Add the chopped tomatoes, half a tomato can of cold water, the red wine and blended spinach – tip in the dried oregano and chilli flakes. Season well with salt and black pepper.
- Mix the ingredients together and then nestle the chicken thigh fillets into the sauce.
- Cover the pan with the lid and cook in the oven for 1 hour.
- After an hour – remove the chicken stew from the oven and tip in the chickpeas, if you’re adding chopped spinach rather than blended – then stir this in now too.
- Stir the chickpeas into the chicken stew and then return to the oven for a further 30 minutes.
- Once the chicken and chorizo stew is cooked if it requires thickening – just do this by stirring a couple of tsp of cornflour into a paste with a drop of cold water and stirring through the stew – bringing it to the boil to thicken.
Get more easy chorizo recipes here
Make our chicken and chorizo stew your way
- Don’t like chick peas? Make chicken chorizo butterbean stew instead and stir through a can of butterbeans in place of the chickpeas.
- Fancy a bit more heat – add a tsp or two of hot smoked paprika.
- No fresh spinach? -Add frozen spinach instead.
Love home cooking? Get more recipes and meals from scratch here.
How to add flavour to chicken stew?
Cooking up a chicken stew is a lovely everyday dinner idea. The best way to add flavour to chicken stew is to use a good chicken stock and to season it well with salt and black pepper.
Get loads more easy casserole recipes here!
You can also add extra flavour by adding herbs and spices and slowly simmering so all the flavours have time to develop and come out into the stew.
Get loads more easy dinner recipes here
How do you thicken chicken stew?
The easiest way to thicken chicken stew is by using a few teaspoons of cornflour stirred into a paste with some cold water.
Then just stir that paste through the stew and then let it boil for a few minutes until it thickens. If you want it thicker, repeat the process again.
Get our best chicken recipes right here
More easy stew recipes to cook
Browse all our meat recipes here
- Epic Greek Lamb Stew – simmer up a delicious Greek inspired lamb stew packed to bursting with yummy flavours and served with a sprinkling of feta cheese and lemon zest. This is so good with herby roast potatoes!
- Slow Cooker Beef and Ale Stew – a tasty, warming beef stew in a rich gravy. This casserole is perfect with mashed potatoes.
- Sausage and Cider Casserole with Colcannon – a super tasty sausage casserole that’s oh so perfect served over colcannon potatoes.
- Chicken and sausage casserole – a super easy warming, comforting casserole that the whole family will just LOVE!
- Cheesy chorizo pasta – if you LOVE chorizo then you’ll just love our insanely good one pan cheesy chorizo pasta recipe – great for weeknight dinners.
NEED SOME FAMILY DINNER RECIPES INSPIRATION?
Check out our meal planning here – it’s filled with recipes, meal planner tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!
If you love chorizo we think you might just LOVE our chorizo pasty recipe here.
Chicken Chorizo Casserole Oven Recipe
Chicken, Chorizo and Chickpea Stew
Flavourful chicken stew that's perfect for warming up with on a cold and frosty day.
Ingredients
- 1 tbs olive oil
- 130g diced chorizo
- 2 onions - peeled and chopped
- 3 cloves of garlic - peeled and chopped
- 2 x 400g cans of chopped tomatoes
- 2 tsp dried oregano
- 1/2 tsp chilli flakes
- 200ml red wine
- 4 handfuls of fresh spinach - blended to a puree
- 6 chicken thighs - skinless and boneless
- 1 x 400g can of chickpeas
- salt and pepper to season
Instructions
- Heat the oven to 180C
- Add the olive oil to the pan and sautee the the chorizo, onions and garlic for 5 minutes.
- Add the chopped tomatoes, half a tomato can of water, the red wine and blended spinach.
- Tip in the dried oregano, chilli flakes and season with salt and black pepper
- Mix all the ingredients together, then nestle the chicken thigh fillets into the sauce.
- Cover the pan with a lid and cook in the oven for 1 hour.
- After 1 hour remove the pan from the oven and stir through the canned chickpeas. Return the stew to the oven and cook for a further 30 minutes.
- Once the chicken and chorizo stew is cooked if it requires thickening – just do this by stirring a couple of tsp of cornflour into a paste with a drop of cold water and stirring through the stew – bringing it to the boil to thicken.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 879Total Fat: 46gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 278mgSodium: 887mgCarbohydrates: 46gFiber: 13gSugar: 13gProtein: 67g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Save our delicious chicken, chorizo and chickpea stew to Pinterest for later!
Get our best chicken recipes here – perfect for weeknight dinner
Hey – we hope you enjoy our easy casserole dishes and when you cook them don’t forget to tag us your creations on Twitter @daisiesandpieUK or Instagram @daisiesandpie
Get more delicious meal ideas and easy recipes here