Chicken and Chorizo Stew

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 2:000 h
  • Ready In : 2:20 h

It’s cold and miserable out and you want some comfort food but are sick of the same old meals. Well, you are in luck. This is a Spanish inspired stew and goddamn is it delicious.

Serve it with some crusty bread so you can soak up the delicious sauce.


  • 6 Chicken Thigh Fillets
  • 1 Stalk Celery, Chopped
  • 2 Chorizos, Silced
  • 1 Onion, Sliced
  • 2 Cloves Garlic, Crushed
  • 1 400g Tin Crushed Tomatoes
  • 1 400g Tin Chick Peas, drained.
  • 1 Cup Chicken Stock
  • Water
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Chilli
  • 1 tsp Dried Oragano
  • Pinch of Sugar
  • Salt and pepper
  • 2 Bay leaves
  • 1 cup Red wine


Step 1

Preheat the oven to 180 then place a large saucepan on a hot stove (The saucepan needs to be oven safe as well). Fry up the chorizo slices and place in a bowl on the side.

Step 2

Throw the chicken into the saucepan and quickly brown the skin before removing and placing it with the choizo. The chicken doesn't need to be cooked through, it's just to brown them.

Step 3

Once the chicken is done and set aside, place the onion, garlic and celery in the saucepan and fry of for a few minutes.

Step 4

Put the chicken chorizo into the saucepan with the onion mix. Add all the spices, tomato, wine, stock, water and chick peas into the dish then give it a good stir. Make sure there is enough liquid to just cover everything.

Step 5

Place partially covered in the oven for between 1.5 - 2 hours. Keep and eye on it an if the liquid reduces too much then you can add a little more. By the time it's done the chicken will be falling apart.

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