Get a taste of Spain on your plate in just 30 minutes with this Spanish chicken and chorizo stew. Tender chicken, spicy chorizo, and smoky paprika come together in one pan to create a rich, hearty dish that's full of flavour.
Perfect for busy weeknights, this easy stew is comforting, fuss-free, and packed with authentic Spanish-inspired ingredients. It's utterly delicious, just like my pork and chorizo stew recipe!
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Serve with turmeric rice, pasta, sweet potatoes, couscous, air fryer roast potatoes, green beans, or even on its own with crusty bread to mop up the delicious sauce!
Leftovers are great on a baked potato too!
Love easy chicken recipes? Try my easy and mildly spiced chicken and apricot tagine or this filling BBQ chicken pasta next!
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✔️ Why you'll love this Spanish chicken recipe!
- Tender & tasty: Mild chicken paired with smoky, spicy chorizo.
- One-pot convenience: Quick prep, minimal cleanup.
- Versatile: Swap in vegetables, beans, or spices to suit your taste.
- Comfort food: Warm, hearty, and freezer-friendly.
"Lovely stew recipe! Very filling and perfect for feeding a crowd! I served it last night after a long day landscaping our garden and everyone LOVED it! Got lots of requests for your recipe🙂" ⭐⭐⭐⭐⭐ Leva
🛒 Ingredient notes
Chicken - boneless skinless chicken breast fillets, cut into bitesize chunks. You can also use boneless chicken thighs if you prefer.
Chorizo - cured chorizo sausage cut into 1cm slices.
Red Onion - sliced thinly.
Garlic - 2 cloves finely chopped.
Smoked Paprika - for a smoky flavour.
Thyme - dried or fresh can be used.
Passata - or use a tin of chopped tomatoes if you prefer a chunkier textured sauce.
Stock - chicken stock made with a stock cube.
Seasonings - salt, pepper, and sugar.
Parsley - freshly chopped to garnish.
🔪 How to make Spanish chicken and chorizo stew
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Dry fry the chorizo sausage in a heavy bottom shallow casserole for 3 minutes to release its oils.
Two: Add the red onion, garlic, and red pepper slices and cook on a medium heat for 5 minutes.
Three: Stir in the smoked paprika and thyme.
Four: Turn the heat up, add the chicken breast pieces and cook until they have changed colour.
Five: Add the passata, stock, salt, pepper, and sugar and simmer uncovered for 15 minutes.
Six: Garnish with chopped parsley just before serving.
📖 Variations
- Turn up the heat by adding 1 teaspoon of chili powder or hot smoked paprika for a spicier kick.
- Add depth with a splash of red or white wine before adding the chicken to deglaze the pan.
- Make the sauce richer by stirring in 2 tablespoons of tomato puree.
- Add extra protein with a drained tin of chickpeas, cannellini beans, or butterbeans.
- Up the veg and add spinach and peas.
- Boost the flavour by serving with pitted green olives for a salty, briny contrast. Prawns and bacon would also work well in this Spanish stew recipe.
- Try the slow cooker option by reducing the passata to 200ml, cooking on low for 6 hours, and thickening with a cornflour slurry if needed. It also works in an Instant Pot or pressure cooker
🥡 Storage
Store - Place leftovers in an airtight container and store in the fridge for up to 3 days.
Reheat - Reheat leftovers in the microwave until piping hot.
Freeze - Allow the stew to cool, and place it in a freezer-safe container. Freeze for up to 3 months.
😋 More tasty chicken recipes
More easy dinners to make
- Paprika Chicken Pasta
- Easy Chicken and Vegetable Stew
- Chicken Bolognese
- Chicken Pasanda
- Chicken and Mushroom Stroganoff
- Garlic Butter Chicken
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Recipe
Spanish Chicken and Chorizo Stew
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Equipment
- Chopping Board
- Knife
- Wooden Spoon
Ingredients
- 200 g Chorizo sliced into 1cm rounds
- 1 Red Onion peeled and sliced
- 1 Red Pepper deseeded and sliced
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Smoked Paprika
- 1 teaspoon Thyme
- 4 Chicken Breasts cut into chunks
- 400 g Passata
- 200 ml Chicken Stock
- 1 teaspoon Salt
- 1 teaspoon Sugar
- ½ teaspoon Black Pepper
- 1 tablespoon Parsley chopped
Instructions
- Dry fry the chorizo sausage in a heavy bottom shallow casserole for 3 minutes to release its oils.200 g Chorizo
- Add the red onion, garlic, and red peppers slices and cook on a medium heat for 5 minutes.1 Red Onion, 1 Red Pepper, 2 Garlic Cloves
- Stir in the smoked paprika and thyme.1 tablespoon Smoked Paprika, 1 teaspoon Thyme
- Turn the heat up and add the chicken breast pieces and cook until they have changed colour.4 Chicken Breasts
- Add the passata, stock, salt, pepper, and sugar and simmer uncovered for 15 minutes.400 g Passata, 200 ml Chicken Stock, 1 teaspoon Salt, 1 teaspoon Sugar, ½ teaspoon Black Pepper
- Garnish with chopped parsley just before serving.1 tablespoon Parsley
Ieva
Lovely stew recipe! Very filling and perfect for feeding a crowd! I served it last night after a long day landscaping our garden and everyone LOVED it! Got lots of requests for your recipe 🙂
Amanda Wren-Grimwood
Love the combination of chicken and chorizo but not made a stew before. So tasty and easy. A proper family dinner!
Juliane
bursts with SO much flavor! This is SO good!
Claire Carter
Love the smokiness of the chorizo with the chicken, a real hit!
Katherine
What a wonderful, fragrant and tasty Spanish dish!
Dave
This looks amazing and I've bought all the ingredients to make! Can I make this in a multi-cooker? And would you know the necessary instructions for this?
Thanks
Beth Sachs
Hi Dave. I haven't tried this in a multicooker but I'm sure it would work well! Beth
Peter dent
Really tasty u can cook in the one pot nice and easy I’ve added some chick peas and a couple of bay leaves
Donna
This has become a regular favourite! I double the recipe except for the chorizo and add some chilli powder for a slightly healthier version while slimming. And I replaced pepper with carrot for a guest who is allergic to peppers and it worked just as well.