Spanish chicken and chorizo stew with chickpeas, peppers, and tomatoes - this spicy stew is easy to make and always delicious!
Today's Spanish chicken and chorizo stew is soooo delicious! It is so good that you will end up making it again and again; at least I did cook Spanish chicken and chorizo stew several times in a very short period of time.
And why not? The dish is rich without being calorie-laden, spicy, and aromatic; the meat is soft and comforting, and the chickpeas complete it. There are no words about the sausage; it just makes everything better, even when used in such a small quantity.
I am really into stews of any kind. As a born and raised Romanian, I can almost say I grew up on stews, any kind, from the humble Romanian potato sausage stew to leek stew, richer pork and potato stew, or Romanian/Hungarian-style paprikash with dumplings.
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What do you need?
- Chicken: Boneless, skinless thighs. They are so easy to work with! I have nothing against thighs with their bones in, but when the bone is out, you can cook a dish faster and actually cut the thighs into smaller chunks.
- Chorizo: You can use either Spanish or Mexican chorizo. There is a difference between the two sorts and it is usually recommended not to use them interchangeably. However, in this case, it will not matter that much; the dish will be delicious either way.
Spanish chorizo:
- It is dried, cured, and ready to eat. You can find it in sticks, and it is usually sold in the same sections as other cured sausages. It has a vibrant red color due to the high content of paprika, and it is made of pork and pork fat.
- It comes in sweet and spicy, I usually buy the spicy one, but you can use whatever you like best.
Mexican chorizo:
- It is a ground meat sausage, sold fresh and uncooked. You can find it in the raw meat/sausages section of the supermarket. It is usually made of pork and is very spicy.
See the recipe card for full information on ingredients and quantities.
How to make the chicken and chorizo stew?
- Cook the sausage and onions in a Dutch oven on medium heat for about 4-5 minutes until the onions are softer. Add the garlic and all the spices and stir well for about 1 minute.
- Add the meat, chickpeas, bell peppers, tomatoes and stock. Stir well, cover the pot, leaving a crack open, turn the heat down, and simmer for about 15-20 minutes or until the meat is cooked through.
- You can thicken the sauce with cornstarch slurry if desired.
How to serve, store, and reheat?
You can serve it immediately, but you can also very easily reheat it. Sprinkle with some fresh herbs like parsley or coriander just before serving.
- Refrigerate leftovers in the covered pot or an airtight container for 2-3 days.
- Freeze the leftovers for up to 3 months and thaw them in the fridge.
- Reheat on the stovetop or in the microwave.
Spanish Chicken and Chorizo Stew
Spanish chicken and chorizo stew with chickpeas, peppers and tomatoes, a spicy stew easy to make and always delicious!
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Servings: 4 servings
Calories: 551kcal
Equipment
- Large Dutch oven or another large heavy-bottomed pan
Ingredients
- 2 medium onions about 6 oz/ 170 g, finely chopped
- 3.5 oz chorizo 100 g, sliced Note 1
- 3 garlic cloves minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Hungarian sweet paprika powder
- ¼ teaspoon smoked paprika powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon red chili flakes more or less to taste
- 1 can chickpeas
- 1.3 lbs boneless skinless chicken thighs, 600 g, Note 2
- 2 red bell peppers
- 3 tomatoes about 10.5 oz/ 300 g
- 1½ cups chicken stock 350 ml
- 2-3 teaspoons cornstarch
- 3-4 teaspoons cold water
- fine sea salt and freshly ground black pepper
- fresh parsley or cilantro, optional
Instructions
- Prepare ingredients: Chop the onions finely. Slice the chorizo. Set them aside. Mince the garlic and mix them with spices in a small bowl. 2 medium onions + 3.5 oz chorizo/ 100 g + 3 garlic cloves + 2 bay leaves + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 1 teaspoon Hungarian sweet paprika powder + ¼ teaspoon smoked paprika powder + ½ teaspoon ground cumin + ½ teaspoon ground coriander + ½ teaspoon red chili flakes
- Chop chicken: Drain and rinse the chickpeas, quarter the chicken thighs, and chop the bell peppers and tomatoes into small cubes. Keep them separated from the spices, the onions, and chorizo.1 can chickpeas + 1.3 lbs boneless/ 600 g + 2 red bell peppers + 3 tomatoes
- Cook chorizo and onions: Heat the pot without adding any oil, the chorizo will release enough fat to cook the onions. Add the onions and the chorizo to the pot and saute on medium heat for about 4-5 minutes until the onions are soft.
- Add garlic and spices and stir well for about 1 minute. Add chickpeas, chicken, bell peppers, tomatoes, and chicken stock. 1½ cups chicken stock/ 350 ml
- Simmer stew: Stir well, cover, leaving a crack open, turn the heat down, and simmer for about 15-20 minutes or until the chicken is cooked through.
- Thicken stew (optional): If you wish the sauce to be thicker, place the cornstarch in a small bowl and add the cold water. Whisk to obtain a thick yet pourable paste. Slowly whisk this paste into the chicken stew and let bubble a few times, the stew should thicken slightly. Adjust the taste with salt and pepper.2-3 teaspoons cornstarch + 3-4 teaspoons cold water + fine sea salt and freshly ground black pepper
- Sprinkle with herbs before servingfresh parsley
Notes
- Chorizo: You can use dried, cured Spanish chorizo or raw Mexican chorizo.
- Chicken: You can use bone-in chicken thighs (and/or drumsticks) instead. Increase the cooking time accordingly and make sure that the chicken is cooked through before serving it.
Nutrition
Serving: 1/4 of the dish | Calories: 551kcal | Carbohydrates: 34g | Protein: 52g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Cholesterol: 208mg | Sodium: 1395mg | Fiber: 7g | Sugar: 11g
Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!
Sissi says
Totally agree about chorizo: it's not an ordinary sausage! Lovely stew, I really like this Spanish dish, but have only made it with chorizo. Chicken sounds like an excellent addition (and chicken pairs well with everything!)
Alex says
@Sissi, I already made this dish a few times, I like it better with chorizo than chicken, it tastes more like a Spanish dish would taste. It tastes even better with chorizo blanco (white chorizo) or cured ham.
Alex says
@Sissi, If you are unsure where to buy it I can share with you a page where I always buy it (Originally from Spain). They have a really good ham, chorizo, sobrasada and some other spanish foods.
angiesrecipes says
wow I am drooling, Adina. The stew looks seriously flavourful and tasty!