This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavour.
Since the success of the one-pot 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 flavourful 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 the 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.
If you love this chicken, chorizo, olive and chickpea stew I know you will love this Greek stifado stew!
- 4 tbsp olive oil
- 100 g | 3 1/2 oz chorizo sausage
- 8 chicken thighs skin on, bone in
- 1 large onion peeled and roughly chopped
- 2 garlic cloves minced
- splash sherry white wine or water to deglaze the pan
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp onion granules
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1/4 chilli powder
- 1 x400g 14oz can chickpeas, drained and rinsed
- 1 x400g 14oz chopped tomatoes in tomato juice
- water see recipe
- 1 vegetable or chicken stock cube crumbled
- 1-2 tbsp honey
- 20 green pitted olives
- salt and freshly ground pepper
- 1/4 tsp dried chilli flakes
- fresh thyme to garnish
- Mix all the spices and dried herbs together in a small bowl.
- Peel the casing off the chorizo and cut into small cubes.
- Heat a large lidded casserole dish and add 2 tbsp olive oi. Throw in the chorizo and cook over medium heat until it starts releasing some of its spicy oil.
- Add the chicken thighs, 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 from the pan and set aside.
- Add a splash of sherry (or white wine or just water) to deglaze the pan and scrape any browned bits of chicken (especially if you are using a cast iron casserole dish).
- Add the remaining olive oil and fry the onion and garlic over medium-low heat for 2 minutes.
- Sprinkle half the spice mix and cook for a further 2 minutes.
- 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 and chorizo to the pan, cover and simmer for about 30 minutes.
- Stir in the olives and sprinkle remaining spice mix over the chicken. Cook, uncovered, for a further 10 minutes or until the chicken is fully cooked and liquid is reduced.
- Taste and season with salt and pepper.
- Sprinkle with the dried chilli flakes and fresh thyme and serve with steamed brown rice or couscous.
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Katrina Gaunt says
I did this in a slow cooker and it works just as good, although the chicken skin is soggy and limp I would recommend doing this by pan searing the chicken skin afterwards as no one likes soggy skin as myself and Sean quickly found out. Either way though this is such a heart warming dish. I haven’t tried it with chickpeas as I have never been a fan, has anyone got a suggestion to use instead?
Lucy Parissi says
Hi Katrina, definitely need to sear the chicken if you use a slow cooker or in general! You could replace the chickpeas with white beans or perhaps even potatoes.
Eva says
Sounds delicous i would like to make. What kind of chorizo n where can i buy iy. Im mexican i only know mexican chorizo
Lucy Parissi says
In the UK you can purchase Spanish chorizo rings which need to be cooked before eating. I am sure Mexican chorizo would be a fine substitute
Bev says
This recipe was delicious! I used chicken breast instead of thighs, as my husband won’t mess with bones in a casserole. The flavours are gorgeous, I will definitely make this again as it is so simple. I don’t usually leave comments for recipes but this was so good I felt I had to
Lucy Parissi says
Thanks for taking the trouble to comment Bev it is much appreciated 🙂 and glad you enjoyed the recipe
Beth says
Can you freeze this? Looks really tasty!
Lucy Parissi says
I haven’t tried to be honest but I don’t see why not. As long as the chicken is fresh when you cook it it should be fine.
Stacey says
1/4 c of chili powder” just says 1/4…
Lucy Parissi says
1/4 teaspoon – will amend
Chris sturdy says
Hi-delicious with lots of flavour, we omitted the olives as not a fan and used chicken breasts instead of thighs -but lovely dish thanks
Lucy Parissi says
So glad you enjoyed it!
Michelle says
This ranked a “10” with the hubby. I added a dash of cinnamon as well. He loved the medley of flavors, none of which were overpowering. I had some andouille laying around so I used that instead of chorizo but will definitely try that as well.
Lucy Parissi says
Thanks for the comment Michelle am thrilled that you liked it! I never tried andouille sausage but sounds like it would be perfect
Luci's Morsels says
This looks absolutely delicious! That chicken looks so tender and flavorful and I love that this recipe is simple enough for a week night. Thank you for sharing this one. Yummy! Luci’s Morsels | fashion. food. frivolity.
Michelle @ Vitamin Sunshine says
This stew looks incredible. I am really going to have to try an instant pot one of these days!
Julie says
This recipe is right up my alley, I love chorizo and chick pea.
Thanks for sharing
Julie
ThermoKitchen
Janette@CulinaryGinger.com says
This a hearty and comforting dish. Chicken thighs are my new thing as well. I love how much flavor in in this dish.