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Spanish Chicken and Chorizo Stew
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4.55 from 11 votes

Spanish Chicken and Chorizo Stew

Spanish chicken and chorizo stew with chickpeas, peppers and tomatoes, a spicy stew easy to make and always delicious!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Stews
Cuisine: Spanish
Servings: 4
Calories: 551kcal
Author: Adina

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  1. Either dried, cured Spanish chorizo or raw Mexican chorizo.
  2. 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