Chicken and chorizo stew
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Chicken and chorizo stew
Freeze portions of this rich, smoky one-pot full of sunny Spanish flavour
Serves: 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
423Kcal
Fat
24gr
Saturates
7gr
Carbs
14gr
Sugars
12gr
Fibre
5gr
Protein
28gr
Salt
2.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 tbsp olive oil
- 1 x 250g pack Spanish mini cooking chorizo, each sausage sliced diagonally into 3
- 1 x 640g pack chicken thigh fillets, sliced into thick strips
- 1½ tsp smoked paprika
- 2 large onions, sliced
- 3 mixed peppers, sliced
- 3 fat garlic cloves, crushed
- 1 tbsp tomato purée
- 2 tsp dried oregano
- ½ tsp ground cumin
- 200ml medium or dry sherry (or white wine)
- 300ml chicken stock
- 500g passata
- 120g pimento-stuffed olives
- chopped parsley, to serve
Step by step
Get ahead
Chill for up to 2 days or freeze. Defrost and reheat gently to serve, adding a little extra water.
- Heat the olive oil in a large saucepan or heatproof casserole. Fry the chorizo slices until crisp then transfer to a large bowl with a slotted spoon. Season the chicken with salt, pepper and 1 teaspoon of the smoked paprika, then brown over a high heat in the fat remaining in the pan, then transfer to the same bowl. Add the onions and peppers to the pan with a little salt and cook for 8-10 minutes until softened.
- Stir in the garlic, tomato purée, dried oregano, cumin and 1⁄2 teaspoon of smoked paprika and continue to cook for a further 2-3 minutes. Return the chicken and chorizo to the pan, pour in the sherry; simmer to reduce by half.
-
Add the stock and passata. Bring to the boil then simmer for 35-40 minutes, uncovered, until the sauce has thickened, adding the olives for the final 5 minutes. Season to taste, cool if prepping ahead and divide into portions; see Get Ahead tip at the top of this recipe. Serve piping hot, scattered with the parsley, with rice or some crusty bread.TipFlexi-swap
Go meat-free and replace the chicken and chorizo with 3 x 400g tins butterbeans, rinsed and drained, added in step 2 after cooking out the spices. Boost the smoked paprika quantity to 1 tablespoon, adding it all in step 2.
