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5 from 1 vote

Chicken and Chorizo Stew

Chicken and Chorizo Stew is a hearty and comforting meal with a subtle smoky flavour. This easy dish will warm up winter meal times!
Prep Time5 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: Spanish
Servings: 4 servings
Calories: 422kcal
Author: Carrie Carvalho

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.

Nutrition

Calories: 422kcal | Carbohydrates: 28g | Protein: 26g | Fat: 24g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 899mg | Potassium: 613mg | Fiber: 8g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 60mg | Calcium: 126mg | Iron: 5mg