This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavor! Serve with couscous or rice and some crusty bread to mop up the delicious sauce.

Looking for more easy chicken recipes? Try my Creamy Chicken Pasta

Since the success of my Chinese chicken and rice, I have embraced chicken thighs as my new favourite ingredient.

For one thing they are so much cheaper than chicken breasts and for another so much more flavorful and tender.

They really shine in this Spanish-style chicken, chorizo, olive and chickpea stew which you just need to make ASAP! Serve with rice or couscous to soak up the lovely sauce.

I also love cooking with chorizo, another ingredient that becomes the MVP of many a meal, no matter how sparingly it is used.

But even if you left both the chicken and chorizo out of this stew it would still taste pretty amazing – you could double up on the chickpeas and perhaps add some feta cheese for a meat-free version.

Make sure also to keep the liquid from the chickpeas (known as aquafaba) as it can be used to make amazing vegan desserts, from macarons to chocolate mousse.

How to make Chicken Chorizo Stew

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

1. Mix all the spices and dried herbs together in a small bowl. Season the chicken on both sides with half the mix.
2. Peel the casing off the chorizo and cut into small cubes. Heat a large lidded casserole dish and add the olive oil. Throw in the chorizo and cook over medium-high heat until it starts releasing some of its spicy oil.
3. Add the chicken, skin side down, and cook until nicely browned on one side, about 2-3 minutes. Use tongs to flip over and cook the other side. Remove the chicken from the pan and set aside.

4. Add a splash of sherry (or white wine or just water) to deglaze the pan and scrape any browned bits of chicken. Add the onion and garlic over medium-low heat for 2 minutes. Sprinkle the remaining spice mix and cook for a further 2 minutes.

5. Stir in the chickpeas and tomatoes. Fill the empty tomato tin with water and add to the pan. Add the crumbled stock cube and honey, stir everything together and bring to a simmer. Return the chicken to the pan, cover and simmer for about 30 minutes.

6. Stir in the olives and cook, uncovered, for a further 5-10 minutes or until the chicken is fully cooked and liquid is reduced.
7. Taste and season with salt and pepper. Sprinkle with the dried chilli flakes and fresh thyme and serve with steamed brown rice or couscous.

Slow Cooker Instructions

This recipe is also suitable for the slow cooker, especially if you own one that has a browning function like my Greenpan 6QT slow cooker. Follow the recipe method as written but omit the water. Cover and cook on the LOW setting for 2-3 hours or until the chicken is tender and cooked through.

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