Description
This easy chicken and chorizo stew has Spanish vibes and bold, rich flavors. Packed with veggies and chickpeas, it’s a comforting yet nutritious one-pot meal.
Ingredients
- 1 tablespoon olive oil
- 5 oz (150 g) chorizo, sliced
- 1 lb (450 g) boneless chicken thighs
- 1 large onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 large garlic cloves, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- 1 tablespoon smoked paprika
- 2 tablespoons tomato paste
- ⅓ cup (75 ml) dry red wine
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 1 cup (200 ml) tomato sauce (passata)
- 1 cup (250 ml) chicken stock
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large heavy-bottomed pot. Cook chorizo for 2–3 minutes until slightly crispy. Remove and set aside.
- Add chicken to the pot and cook for 5–6 minutes until lightly golden. Remove and set aside.
- Add onion and bell peppers and cook for 5–6 minutes until softened.
- Stir in garlic, oregano, thyme, cumin, and smoked paprika and cook for 1 minute.
- Add tomato paste, then pour in red wine and cook for 1–2 minutes until reduced.
- Add chickpeas, cooked chorizo, and chicken. Pour in tomato sauce and chicken stock.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Stir in parsley, season with salt and pepper, and serve.
Notes
- Serve with crusty bread or a simple green salad.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish