Spanish chicken and chorizo stew with chickpeas, peppers, and tomatoes, a spicy stew easy to make and always delicious!
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 stew to vegetable stews, richer pork stews or Romanian/Hungarian-style paprikash. Today’s chicken and chorizo stew is not Romanian at all, but soooo delicious!
So good, you will end up making it again and again, at least I did cook this several times in a very short period of time.
And why not? The dish is rich without being calorie laden, it’s spicy and aromatic, the meat is soft and comforting and the chickpeas make everything complete. No words about the sausage, it just makes everything better, even when used in such small quantity.
What do you need?
- 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 you can actually cut the thighs into smaller chunks.
- And thighs are always my favorite! I like breasts as well, but let’s face it, thighs just taste better and when using them the risk of eating overcooked, dry meat decreases considerably.
- However, if you cannot get hold of boneless thighs, you can use thighs and drumsticks with the bone in. Just remember, that they will probably need to cook a little longer, so make sure to check that they are cooked through.
- 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.
- If you buy it in Germany, you will find the dried (Spanish) one most everywhere.
- There is another sort of chorizo to be found here (sometimes, mostly in summer during the grill season), which is raw and which is meant to be grilled before eating. That is the sort you can see in the image showing the ingredients above.
- It is not called Mexican, but I assume that this particular raw sausage is the closest to the Mexican sort you can find in Germany, at least in our (very rural) region. You could use that kind of sausage to make these delicious Mexican tostadas or the choripan as well. Soooo gooood!
- If you make the dish using Spanish sausage, the slices will be firmer. If you use the Mexican sort, the slices will be softer. Either way, the Spanish dish will taste good.
- 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.
- 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 very spicy.
- I use homemade stock because I always have it in the fridge or freezer. But a good quality stock brand will be great as well.
- I used chickpeas from a can, but you can use the same amount of home cooked chickpeas, if you have them.
How to make the Spanish stew?
- Chop the onions finely and slice the sausage. Set them aside.
- Grate the garlic and gather all the spices together.
- Drain the chickpeas and quarter the thighs. Chop the bell peppers and the tomatoes into cubes. You can keep these four ingredients into one bowl until needed.
- Heat a Dutch oven or another heavy-bottomed pot. You will not need to add any oil as the sausage will release plenty of fat, enough fat for you to be able to cook the onions. Place the sausage and onions into the pot and cook 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 at this point, if desired. You can leave the Spanish stew as it is, the sauce is delicious either thinner or thicker.
- But if you like a thicker sauce, mix together the cornstarch and the cold water until you obtain a thick yet pourable paste. Slowly, whisk this paste into the simmering sauce and let it bubble a couple of times until the sauce is thickened.
- Adjust the taste with salt and pepper and more chili, if desired.
How to serve?
- You can serve immediately, but you can also very easily reheat it.
- Sprinkle with some fresh herbs like parsley or coriander just before serving.
- You will definitely need something to mop up that delicious sauce, either rice or bread, both are a good match.
- Serve with a salad or steamed/roasted vegetables on the side.
More Spanish recipes:
- Spanish Pork Stew
- Meatballs in Tomato Sauce (Albondigas)
- Spanish Vegetable Soup
- Spanish (better said Mexican) Rice and Beans
- Polvorones Cookies
Spanish Chicken and Chorizo Stew
- 2 medium onions about 170 g/ 6 oz
- 100 g/ 3.5 g chorizo See note 1
- 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 more or less to taste
- 1 can chickpeas
- 600 g/ 1.3 lbs boneless skinless chicken thighs (See note 2)
- 2 red bell peppers
- 3 to matoes about 300 g/ 10.5 oz
- 350 ml/ 12 fl.oz/ 1 ½ cups chicken stock
- 2-3 teaspoons cornstarch
- 3-4 teaspoons cold water
- fine sea salt and freshly ground black pepper
- fresh parsley or coriander optional
- Chop the onions finely. Slice the chorizo. Set them aside.
- Prepare the rest of the ingredients. Chop the garlic and give it together with the spices – bay leaves, thyme, oregano, sweet paprika, smoked paprika, cumin, coriander, and red chili flakes - to a small bowl.
- Drain and rinse the chickpeas, quarter the chicken thighs, chop the bell peppers and tomatoes into small cubes. Keep them separated from the spices, the onions, and chorizo.
- Heat a Dutch oven or another heavy-bottomed 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, stir well for about 1 minute. Add chickpeas, chicken, bell peppers, tomatoes, and chicken stock. 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.
- 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.
- Sprinkle with herbs and serve as suggested above.
- Either dried, cured Spanish chorizo or raw Mexican chorizo.
- 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.