Spanish Chicken And Chorizo Stew
Our Spanish Chicken And Chorizo stew with chickpeas is total comfort food. Simmered slowly and served alongside creamy mashed potatoes.
This is one of my favourite autumn and winter meals to make, it's just so good on a cold day, with chunks of crusty bread smothered in butter. And I love that it's totally packed with veggies, which all count towards my 5-a-day.
CHICKEN AND CHORIZO STEW RECIPE
- Serves – 4 people
- Prep Time – 20 minutes
- Cook Time – 1 hour 30 minutes
- Total Time – 1 hour 50 minutes
- Our Most Popular Alternative – Mexican Chicken Stew
EQUIPMENT NEEDED
- Chopping boards - one for meat and one for vegetables
- Vegetable knife
- Meat knife
- Tablespoon
- Teaspoon
- Cooking spoon
- Dutch oven pan
INGREDIENTS FOR SPANISH CHICKEN AND CHORIZO STEW
- olive oil
- 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.
- onions - peeled and diced.
- garlic cloves - peeled and finely chopped
- cans of chopped tomatoes
- dried oregano
- chilli flakes - add more if you like your food with a kick of heat.
- red wine - if you don't like to cook with wine, switch this for chicken stock.
- 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
- chicken thighs - skinless and boneless - you can if you prefer make this with chicken breasts or bone-in chicken thighs.
- can of chickpeas
- salt & pepper - to season
For full quanities, calories, carbohydrates and nutritional information see recipe card below
HOW TO MAKE SPANISH CHICKEN AND CHORIZO STEW
I use a large cast iron hob and oven proof dutch oven pan to make this stew, if you don't have a casserole pan you can use on the hob and in the oven, just use a frying pan and then add the ingredients to a oven proof casserole dish with a lid.
- Heat the oven to 180C / 350F / Gas Mark 4 - grab our super handy oven temperature conversion chart with printable here
- Add the olive oil to the pan and warm it over a medium heat then, 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 Spanish chicken and chorizo stew is cooked, if it requires thickening - just do this by stirring a couple of teaspoon of cornflour into a paste with a drop of cold water and stirring through the stew - bringing it to the boil to thicken.
How to serve Spanish chicken and chorizo stew
Serve your delicious Spanish chicken stew scattered with chopped parsley and alongside your favourite side dish, we usually go for creamy mashed potatoes, green beans and some garlic bread on the side.
INGREDIENT SWAPS AND RECIPE VARIATIONS
- 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 teaspoon or two of hot smoked paprika.
- Want more vegetables? Add in some diced red bell peppers and some green olives.
- No fresh spinach? -Add frozen spinach instead - just throw in 3-4 cubes of frozen chopped spinach.
LOVE YOUR LEFTOVERS
Any leftover Spanish chicken and chorizo stew can be cooled quickly and stored in an airtight container in the refrigerator for use the next day. You can also freeze leftovers. Just be sure to defrost thoroughly before reheating to the correct food-safety reheating temperature.
And if you're looking for ideas for things to make with leftover stew - we've got you covered! Check out our favourite ways to use up leftover stew here.
HOW TO 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.
MORE EASY STEW RECIPES TO MAKE
- Epic Greek Lamb Stew
- Slow Cooker Beef and Ale Stew
- Sausage and Cider Casserole with Colcannon
- Chicken and sausage casserole
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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 teaspoon dried oregano
- ½ teaspoon 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 teaspoon 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: 4 Serving 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.
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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
