Chicken and Chorizo Stew is a hearty and comforting meal with a subtle smoky flavour. Ideal for cold nights, this easy dish will warm up winter meal times!
Hearty Chicken and Chorizo Stew
This warm and comforting Chicken and Chorizo Stew is the perfect mid-week meal. It’s easy to prepare (in only one pot) and makes for great leftovers. Easily double the recipe to feed a crowd too!
I like to serve this stew with some rice and a big side salad (like my Tomato and Mozzarella Salad). It is also great with mashed potato or served more like a soup with fresh bread for soaking up the delicious sauce.
This stew is also a great filling for jacket potatoes, especially with a sprinkle of feta or mozzarella!
Stew with Chicken Thighs
I prefer to use skinless and boneless chicken thighs for this recipe, but you can use breast if you prefer. Chicken thighs tend to be more moist than breast so they don’t dry out as much when cooking.
When this stew is done cooking, the chicken thighs should be deliciously tender and fall apart easily at the touch of a fork. If you prefer larger chunks of chicken then do use cubes of breast.
Cooking Chorizo vs Cured Chorizo
I prefer to use cooking chorizo for this recipe, but you can absolutley used cured for this stew as well.
Cooking chorizo is readily available in most mainstream supermarkets these days, and comes ready to cook in soft sausages. I like to use this type of chorizo for this stew because the chorizo almost melts into the sauce and adds so much flavour.
Cured chorizo is the typical Spanish style ring you find easily in supermarkets. It can be eaten as is, and you can choose a regular or spicy variety. You can use cured chorizo when cooking this recipe, but it will keep its shape so the stew will be a little chunkier. Make sure you peel off the outer skin of the cured chorizo, as this can get chewy and rubbery when cooked.
Storing Chorizo Chicken Stew
This stew can be kept covered in the fridge for up to 3 days after cooking. It can also be frozen easily. Defrost overnight in the fridge and reheat in the microwave or on the stove until piping hot. You may need to add a splash of water when reheating.
Chicken Stew Leftovers
This is a great make-ahead meal – the flavours really intensify. Make a double batch and freeze half to keep handy for busy nights!
This is also a great recipe for using up leftover roast chicken or turkey – perfect after the festive season. Omit the chicken thighs and simply stir in 200 grams of shredded cooked chicken or turkey at the same time as you stir in the beans.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Looking for more easy meals with chorizo? Try these:
- Cod and Chorizo Traybake
- One Pot Chorizo Pasta with Peppers
- Chicken and Chorizo Traybake with Olives
- Chorizo Breakfast Tacos
- Flamenco Eggs – Baked Eggs with Chorizo
Chicken and Chorizo Stew
Equipment
- Large pan or casserole dish with a lid.
Ingredients
- 120 grams Cooking Chorizo sliced
- 300 grams Chicken thighs
- 2 peppers sliced
- 1 onion diced
- 2 cloves garlic diced
- 1 400g tin cannellini beans drained and rinsed
- 1 400g tin chopped tomatoes
- 250 ml Chicken stock from 1 cube
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1.5 tsp oregano
- 1 tbsp olive or vegetable oil
Instructions
- Heat the oil in a large pan or flameproof casserole dish over medium heat.
- Add the chicken things and brown on both sides then remove from the pan and set aside. They don’t need to be cooked fully.
- Add chorizo to the pan and cook for 5 minutes to release the oil. (You can reduce this to 2 minutes if using cured chorizo).
- Add the onion and cook for 5 more minutes to soften.
- Add the garlic and peppers for 2-3 mins then stir in the paprika, oregano and tomato paste plus a generous pinch of salt and pepper.
- Add the chicken back to the pan and pour over the tomatoes and chicken stock.
- Bring to a boil then pop the lid on, turn the heat right down and simmer for 35-40 minutes.
- Use two forks to roughly shred the chicken thighs in the sauce – they should fall apart easily.
- Stir in the beans and cook for 5-10 minutes with the lid off until warmed through.
- Serve with rice, pasta or crusty bread and a big green salad.
Notes
Nutrition
This recipe has been linked to CookBlogShare hosted by Sisley at SewWhite
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