This Spanish-inspired chicken and chorizo stew is a hearty, one-pot meal that’s bursting with smoky flavor and rich tomato goodness.
Ready in just 30 minutes, it’s high in protein from lean chicken, boosted with good fats from chorizo, and filled with fiber from vegetables.
With minimal prep and simple steps, this dish is perfect for busy weeknights, meal prep, or a comforting family dinner without the fuss.
Spanish Chicken and Chorizo Stew
Equipment
- 1 chopping board
- 1 sharp knife
- Measuring spoons – 1 set
- 1 Shallow casserole dish or large skillet
- 1 wooden spoon
Ingredients
- 200 g chorizo sliced into 1 cm rounds
- 1 red onion peeled and sliced
- 1 red bell pepper deseeded and sliced
- 2 garlic cloves peeled and finely chopped
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 4 chicken breasts cut into bite-sized chunks
- 400 g passata tomato purée
- 200 ml chicken stock
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Render the Chorizo Flavor: Heat a large, heavy-based shallow casserole dish or deep skillet over medium heat. Place the sliced chorizo directly into the dry pan—there’s no need for oil, as the sausage naturally releases its own flavorful fats. Cook for around 3 minutes, stirring occasionally, until the edges of the chorizo begin to crisp and the pan is coated with vibrant red oil. This step lays the smoky foundation for the stew.
- Soften the Aromatics: Add the sliced red onion, chopped garlic, and red pepper strips into the pan with the chorizo. Stir well so they are coated in the rich, spiced oil. Cook over medium heat for about 5 minutes, stirring often, until the onion turns translucent, the pepper softens, and the garlic releases its aroma without browning. This builds a sweet and savory base.
- Season with Herbs and Spice: Sprinkle the smoked paprika and dried thyme evenly over the softened vegetables and chorizo. Stir thoroughly to combine and allow the spices to bloom in the hot oil for about 1 minute. This step deepens their flavor and prevents the paprika from tasting raw in the final dish.
- Brown the Chicken Pieces: Turn the heat up slightly and add the chicken breast chunks to the pan. Stir well so the chicken is evenly coated in the smoky mixture. Cook for 4–5 minutes, turning occasionally, until the chicken pieces lose their pink color on the outside. The aim here is to seal the juices and lightly brown the meat, not to fully cook it yet.
- Build the Rich Tomato Base: Pour in the passata, followed by the chicken stock. Stir everything together until the sauce is smooth and evenly mixed. Season with salt, sugar, and black pepper, adjusting to taste. The sugar balances the acidity of the tomatoes, while the seasoning ensures the flavors blend harmoniously. Bring the mixture to a gentle boil.
- Simmer and Thicken the Stew: Once the sauce begins to bubble, reduce the heat to medium-low and let the stew simmer uncovered for 15 minutes. Stir occasionally to prevent sticking and to ensure the chicken cooks evenly. As it simmers, the sauce will reduce and thicken, while the chorizo and chicken infuse the stew with deep, savory notes.
- Add Fresh Finishing Touch: When the chicken is cooked through and tender, remove the pan from the heat. Scatter the freshly chopped parsley over the stew and give it a final stir. This adds a burst of freshness and color that balances the rich tomato base.
- Serve and Enjoy Immediately: Spoon the stew into bowls and enjoy while hot. Serve it with crusty bread to soak up the sauce, or pair it with rice, couscous, or creamy mashed potatoes for a more filling meal. This dish is hearty enough to stand alone but also versatile enough to complement a variety of sides.
Notes
- For extra heat, stir in 1 teaspoon of chili powder or flakes along with the paprika.
- A splash of red or white wine adds depth—let it simmer briefly before adding the chicken.
- For a richer tomato base, mix in 2 tablespoons of tomato purée with the passata.
- Chickpeas or butter beans can be added for additional plant-based protein and fiber.
- A handful of pitted green olives makes a great finishing touch.
- To adapt for the slow cooker, reduce the passata to 200 ml and cook on low for 6 hours.
Chef’s Secrets for Better Flavor
The secret to a standout Spanish chicken and chorizo stew lies in layering flavors at every stage.
Allowing the chorizo to release its smoky oil before adding vegetables is essential—it forms the flavorful base of the dish.
Blooming the paprika and thyme in hot oil for a minute enhances their depth, preventing the spices from tasting raw.
Don’t rush the simmering stage either, as those 15 minutes allow the sauce to thicken naturally and the chicken to soak up every ounce of flavor.
Using fresh parsley at the end is more than garnish—it brightens the stew and balances the richness.
Serving Suggestions for Every Occasion
This stew is versatile and pairs beautifully with a variety of sides.
Crusty artisan bread is perfect for dipping into the rich tomato sauce, while fluffy rice, couscous, or even roasted potatoes make the dish more filling.
For a lighter option, serve it over steamed vegetables or cauliflower rice.
When hosting, pair it with a crisp green salad dressed with lemon vinaigrette to cut through the richness.
If you’d like to elevate it further, add a side of marinated olives or Manchego cheese for a true Spanish-inspired feast.
Storage Tips for Maximum Freshness
Leftovers should be cooled quickly and stored in an airtight container in the refrigerator, where they will keep for up to three days.
When reheating, use a microwave or gently warm the stew on the stovetop until piping hot.
This dish also freezes exceptionally well—simply allow the stew to cool completely, transfer into freezer-safe containers, and freeze for up to three months.
For best results, thaw overnight in the refrigerator before reheating.
Keep in mind that fresh parsley is best added after reheating, as herbs lose their vibrancy when frozen.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are an excellent alternative. They are slightly fattier, which makes the stew even more flavorful and the meat more tender after simmering.
2. Is there a vegetarian version of this stew?
Absolutely! Swap the chicken for a mix of hearty vegetables like zucchini, aubergine, or mushrooms, and replace the chorizo with a plant-based sausage or smoked paprika for a similar depth of flavor.
3. How can I make the stew spicier?
To increase the heat, add a teaspoon of chili flakes or chili powder when stirring in the paprika. Alternatively, choose a spicy variety of chorizo for an extra kick.
4. Can I prepare this dish ahead of time?
Yes, this stew tastes even better the next day as the flavors have more time to meld together. Prepare it in advance, store it in the fridge, and simply reheat before serving.
5. What can I use instead of passata?
If passata is unavailable, you can use canned chopped tomatoes blended until smooth, or even a jar of tomato sauce. Just be mindful of added seasonings in pre-made sauces and adjust accordingly.
