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Spanish chicken and chorizo stew.
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5 from 7 votes

Spanish Chicken and Chorizo Stew

A rich and hearty Spanish-style chicken and chorizo stew recipe. Quick, easy, and on the table in just 30 minutes, making it an ideal meal for busy weeknights!
Course Main Course
Cuisine Spanish
Keyword chicken and chorizo casserole, chicken and chorizo stew, spanish chicken and chorizo stew
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 488kcal
Author Beth Sachs

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

Notes

Variations:
  • For an extra spicy stew, add one teaspoon of chilli powder.
  • Add a splash of red wine or white wine before adding the chicken to the pan.
  • Make the sauce richer by mixing in 2 tablespoons of tomato puree (tomato paste).
  • Add a drained tin of chickpeas or butterbeans for extra protein.
  • Serve with pitted green olives for extra flavour.
  • Make a slow cooker chicken and chorizo stew. Reduce the passata to 200mls and cook on low for 6 hours.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Spanish Chicken and Chorizo Stew
Amount per Serving
Calories
488
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
177
mg
59
%
Sodium
 
1547
mg
67
%
Potassium
 
1489
mg
43
%
Carbohydrates
 
18
g
6
%
Fiber
 
4
g
17
%
Sugar
 
9
g
10
%
Protein
 
60
g
120
%
Vitamin A
 
2661
IU
53
%
Vitamin C
 
56
mg
68
%
Calcium
 
51
mg
5
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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