Spanish Style Chicken & Chorizo Stew

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This is.such a favourite, it can be made ahead of time and just reheated to serve.  It is also easy to extend if numbers do.

I use Navarrico chickpeas and La Chinata smoked paprika for their superior texture and flavour.

  • Finished in: 1 1/2 hours
Yield: 8


  • 2 tablespoons olive oil
  • 700g chicken thigh fillets, cut into quarters
  • 1 red onion, diced
  • 4 garlic cloves, chopped
  • 1 stalk celery, finely sliced
  • 1 carrot, diced
  • 2 zucchini, sliced
  • 1 red capsicum, diced
  • 150g chorizo, roughly chopped
  • 1 tablespoon smoked paprika
  • 1/4 cup chopped parsley
  • 1 tablesoon fresh thyme
  • 2 teaspoons dried oregano
  • 1/4 cup sherry vinegar
  • 2 x 400g cans cherry tomatoes
  • 2 teaspoons honey
  • 1/2 cup chicken stock
  • 350g chickpeas
  • 1/2 cup pitted green olives


Heat a good splash of olive oil in a large casserole over a medium heat
Add the chicken chunks and brown them on all sides. Once browned, remove them from the pan and set aside.
In the same pan, add the onion, garlic, celery, carrot, zucchini and capsicum.  Cook for 5-7 minutes until the vegetables start to soften.  Sprinkle over the smoked paprika, parsley, thyme and oregano and stir through the chorizo.
Pour over the sherry vinegar and allow to bubble and reduce.
Stir in the tomatoes, honey and stock and return the chicken to the pan,  bring the mixture to a simmer. Cover and simmer for 20 minutes before adding the chickpeas and olives, continue to simmer for another 10 minutes.

Serve garnished with fresh herbs with crusty bread or rice alongside.

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