This easy Spanish chicken and chorizo stew combines tender pieces of chicken breast, smoky chorizo, red pepper (red bell pepper) and onion in a rich tomato and smoked paprika sauce. It's all cooked in one pan and ready in just 30 minutes, making it perfect for busy weeknights. You might also like my pork and chorizo stew recipe!
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Quick Summary - Chicken and Chorizo Stew
This is one of my favourite chicken recipes for busy weeknights because the chorizo adds so much flavour without needing a long cooking time. I love how the paprika-rich oil from the chorizo flavours the peppers and tomato sauce, while using chicken breast keeps the whole thing quick and easy. Beth (Effortless Foodie)
🕒 Ready In: Prep time - 5 minutes, Cook time - 25 minutes
👪 Serves: 4
🍽 Calories: 488
🥣 Main Ingredients: Chicken Breast, Spanish Chorizo, Red Onion, Red Pepper (Red Bell Pepper), Garlic, Smoked Paprika, Passata (Strained Tomatoes), Chicken Stock (Chicken Broth)
👩🍳 Difficulty: Easy
👌 Why this recipe? The chorizo does most of the flavour-building for you, releasing its smoky paprika-rich oils into the sauce, so you get a rich, full-flavoured stew in just 30 minutes.
Summarise & Save This Content On
Unlike slower chicken stews that need a long braise, this quick chicken and chorizo recipe uses bite-size pieces of chicken breast and passata (strained tomatoes) to keep the cooking time short. Frying the chorizo first also releases its flavourful paprika-rich oil, which forms the base of the sauce.
Love easy chicken recipes? Try my easy and mildly spiced chicken and apricot tagine or this filling BBQ chicken pasta next!
Jump to:
- Quick Summary - Chicken and Chorizo Stew
- Why you'll love this Spanish chicken recipe!
- 5* Reader reviews
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make Spanish chicken and chorizo stew
- Beth's top tips
- What to serve with chicken and chorizo stew
- Storage
- Troubleshooting guide
- Chicken and chorizo stew FAQs
- More tasty chicken recipes
- More chorizo recipes
- Recipe
- 💬 Comments
Why you'll love this Spanish chicken recipe!
- Ready in 30 minutes - Chicken breast and passata (strained tomatoes) keep the cooking time short, making this an easy midweek dinner.
- No extra cooking oil needed - The chorizo releases plenty of flavourful oil as it fries, which is then used to cook the vegetables and chicken.
- Great for batch cooking - The stew can be made ahead, stored in the fridge and frozen for another day.
- Easy to adapt - Add beans, extra vegetables or a little chilli depending on what you have available.
5* Reader reviews
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.
- Donna
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Chicken Breast - Use boneless skinless chicken breasts cut into similar-size bite-size pieces so they cook evenly. Boneless chicken thighs can also be used if you prefer.
Chorizo - Use Spanish-style cured chorizo rather than raw cooking chorizo. Mild or spicy chorizo both work well. There's no need to add cooking oil as the chorizo releases enough fat when fried.
Red Onion - Adds sweetness to the tomato sauce. A regular brown onion can be substituted.
Red Pepper (Bell Pepper) - Adds colour and natural sweetness. Yellow or orange peppers can also be used.
Garlic - Fresh garlic gives the best flavour, but garlic paste can be used if that's what you have.
Smoked Paprika - Reinforces the smoky paprika flavour of the chorizo. I use sweet smoked paprika for a family-friendly stew, but hot smoked paprika can be used if you prefer more heat.
Thyme - Dried thyme works well in this quick stew and doesn't need any preparation. You can use fresh thyme leaves if you have them.
Passata (Strained Tomatoes) - Gives the stew a smooth, thick tomato sauce without needing a long cooking time. Chopped tomatoes (diced tomatoes) can be substituted if you prefer a chunkier sauce, although you may need to simmer it for a little longer to thicken.
Chicken Stock (Chicken Broth) - Forms the base of the sauce. Use a low-salt stock if your chorizo is particularly salty.
Sugar - A small amount helps balance the acidity of the tomatoes rather than making the stew taste sweet. You can leave it out if your passata is naturally sweet.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Make it spicy - Add chilli flakes, sliced fresh chilli or use hot smoked paprika instead of smoked paprika.
- Add beans - Stir in a drained tin of chickpeas, butter beans or cannellini beans for a more substantial stew.
- Add more vegetables - Courgette (zucchini), mushrooms or peas can be added during cooking, while baby spinach can be stirred through just before serving.
- Use chicken thighs - Boneless skinless chicken thighs give the stew a slightly richer flavour. Cut them into bite-size pieces and allow a little extra cooking time if needed.
- Make it richer - Add a tablespoon of tomato purée with the garlic and spices for an even more concentrated tomato flavour.
Make it even better
More protein: Add a drained 400g tin of chickpeas or butter beans for an easy protein boost that also makes the stew more filling.
More fibre: Stir in 100-150g baby spinach for the last couple of minutes, or add extra red pepper and courgette.
Healthy fats: Add a handful of olives just before serving or finish with a drizzle of extra virgin olive oil.
Less salt: Choose reduced-salt chicken stock and don't add the teaspoon of salt until you've tasted the finished stew - chorizo can already be quite salty.
How to make Spanish chicken and chorizo stew
One: Place the sliced chorizo in a large casserole or frying pan over a medium heat and fry until it starts to release its oil.
Two: Add the sliced red onion and red pepper and cook in the chorizo oil until they begin to soften.
Three: Stir in the garlic, smoked paprika and thyme and cook briefly until fragrant.
Four: Turn up the heat, add the bite-size chicken breast pieces and cook until the outside of the chicken has changed colour.
Five: Pour in the passata and chicken stock, then add the sugar and season to taste.
Six: Bring to a gentle simmer and cook uncovered until the chicken is cooked through and the tomato sauce has thickened. Serve immediately with your choice of side dish.
Beth's top tips
- Cut the chicken evenly. Keep the chicken pieces roughly the same size so they cook at the same rate and you don't end up with some pieces overcooked while others are still underdone.
- Don't add extra oil. Start the chorizo in a dry pan and allow its natural oils to render before adding the onion and pepper.
- Don't overcook the chicken. Chicken breast can become dry if simmered for too long. Cook it only until the pieces are cooked through.
- Simmer uncovered. Leaving the lid off allows excess liquid to evaporate and gives you a thicker, richer tomato sauce.
- Season at the end. Chorizo and chicken stock can both be salty, so taste the finished sauce before adding extra salt.
What to serve with chicken and chorizo stew
We usually serve this Spanish chicken and chorizo stew with rice, which is perfect for soaking up the smoky tomato sauce. Turmeric rice works particularly well, but plain basmati or long-grain rice is just as good.
Crusty bread is another easy option, especially if you want something for mopping up the sauce. You could also serve the stew with slow cooker roast potatoes, mashed potatoes, air fryer baked potatoes, couscous or roast sweet potato.
For vegetables, try steamed green beans, roasted Tenderstem broccoli or a simple green salad.
Storage
Store - Allow leftovers to cool before transferring them to an airtight container. Keep in the fridge (refrigerator) for up to 3 days.
Freeze - Place the cooled stew in a freezer-safe container and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheat - Reheat gently in a saucepan over a medium-low heat or in the microwave until piping hot throughout. If the sauce has thickened considerably in the fridge, stir in a small splash of water or chicken stock before reheating.
Troubleshooting guide
Why is my chicken and chorizo stew watery?
Continue simmering the stew uncovered for another 5-10 minutes so the excess liquid can evaporate. If you've used chopped tomatoes instead of passata, the sauce may naturally take a little longer to reduce.
Why is my chicken dry?
Chicken breast cooks quickly and can become dry if it is simmered for too long. Cut the chicken into evenly sized pieces and cook only until it is cooked through.
Why is my stew too salty?
Both chorizo and chicken stock can contain quite a lot of salt. Use a low-salt chicken stock and don't add additional salt until you've tasted the finished stew.
My tomato sauce tastes too acidic. What can I do?
The teaspoon of sugar in the recipe helps balance the acidity of the tomatoes. If the finished sauce still tastes sharp, add a small additional pinch of sugar, stir well and taste again.
How can I make the sauce thicker?
Simmer the stew uncovered for a few extra minutes. This allows the excess liquid to evaporate while concentrating the flavour. Avoid adding flour unless necessary, as the tomato sauce should naturally thicken as it reduces.
Chicken and chorizo stew FAQs
Yes. Boneless, skinless chicken thighs work really well in chicken and chorizo stew and give a slightly richer flavour. Cut them into bite-size pieces and allow a few extra minutes of cooking time if needed.
Use cured Spanish-style chorizo, either mild or spicy, rather than raw cooking chorizo. Fry it in a dry pan first so it releases its smoky paprika-rich oil, which helps flavour the rest of the stew.
Yes. You can substitute the passata with the same quantity of tinned (canned) chopped tomatoes. The sauce will be chunkier and may need to simmer uncovered for a little longer to thicken.
Yes. Chickpeas, butter beans or cannellini beans all work well. Drain and rinse a 400g tin and stir the beans into the stew for the final 10 minutes of cooking.
I recommend using Spanish chorizo for this recipe. Spanish chorizo is cured, firm and flavoured with smoked paprika, whereas Mexican chorizo is usually fresh, uncooked ground sausage with a different seasoning and texture. If you're in the US, look for Spanish-style cured chorizo in the deli or specialty meat section.
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Recipe
Spanish Chicken and Chorizo Stew
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Ingredients
- 200 g Spanish Chorizo sliced into 1cm rounds
- 1 Red Onion peeled and sliced
- 1 Red Pepper (Red Bell Pepper) deseeded and sliced
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Smoked Paprika
- 1 teaspoon Thyme
- 4 Chicken Breasts cut into chunks (approximately 600g / 1⅓ lb)
- 400 g Passata (Strained Tomatoes)
- 200 ml Chicken Stock (Chicken Broth)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- ½ teaspoon Black Pepper
- 1 tablespoon Fresh Parsley chopped
Instructions
- Place the sliced chorizo in a large casserole (Dutch oven) or frying pan (skillet) over a medium heat and fry until it starts to release its oil.200 g Spanish Chorizo
- Add the sliced red onion and red pepper and cook in the chorizo oil until they begin to soften.1 Red Onion, 1 Red Pepper (Red Bell Pepper)
- Stir in the garlic, smoked paprika and thyme and cook briefly until fragrant.1 tablespoon Smoked Paprika, 1 teaspoon Thyme, 2 Garlic Cloves
- Turn up the heat, add the bite-size chicken breast pieces and cook until the outside of the chicken has changed colour.4 Chicken Breasts
- Pour in the passata and chicken stock, then add the sugar and season to taste.400 g Passata (Strained Tomatoes), 200 ml Chicken Stock (Chicken Broth), 1 teaspoon Salt, 1 teaspoon Sugar, ½ teaspoon Black Pepper
- Bring to a gentle simmer and cook uncovered until the chicken is cooked through and the tomato sauce has thickened. Scatter with parsley and serve immediately with your choice of side dish.1 tablespoon Fresh Parsley
Notes
- Chorizo: Use cured Spanish-style chorizo rather than raw cooking chorizo. Mild or spicy both work. US readers should look for Spanish chorizo rather than fresh Mexican chorizo, which has a different texture and needs to be fully cooked.
- No oil needed: Fry the chorizo in a dry pan first; it releases enough oil to cook the onion and pepper.
- Chicken: Cut the chicken breast into evenly sized pieces so it cooks quickly and evenly. Boneless chicken thighs can also be used but may need slightly longer.
- Salt: Chorizo and chicken stock can both be salty, so season to taste at the end of cooking.
- Thicker sauce: Simmer uncovered for a few extra minutes if the sauce is too thin.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 3 months and defrost overnight in the fridge before reheating.
Donna says
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.
Peter dent says
Really tasty u can cook in the one pot nice and easy I’ve added some chick peas and a couple of bay leaves
Dave says
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 says
Hi Dave. I haven't tried this in a multicooker but I'm sure it would work well! Beth
Katherine says
What a wonderful, fragrant and tasty Spanish dish!
Claire Carter says
Love the smokiness of the chorizo with the chicken, a real hit!
Juliane says
bursts with SO much flavor! This is SO good!
Amanda Wren-Grimwood says
Love the combination of chicken and chorizo but not made a stew before. So tasty and easy. A proper family dinner!
Ieva says
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 🙂