Spanish Chicken and Chorizo Stew
A smoky and flavorful Spanish chicken and chorizo stew made in just 30 minutes. Packed with protein, rich tomato flavor, and a hint of spice, this hearty one-pot dish is perfect for weeknight dinners or meal prep.
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.
