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Spanish Chicken, Chorizo and Chickpea Stew

March 29, 2017 by Lucy Parissi 29 Comments

13999 shares
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This Spanish Chicken Stew with chorizo, olives and chickpeas is simply packed with flavour.

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

Post may contain affiliate links. For more information, check my disclosure

Chicken stew with olives and chickpeas in a large shallow cast iron casserole

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.

Chicken, chorizo, olive and chickpea stew served over rice in a rustic bowl

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.

close up on chicken stew

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Have you made my Spanish Chicken Stew? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavour.

Chicken, chorizo, olive and chickpea stew

Lucy Parissi | Supergolden Bakes
This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavour.
4.21 from 44 votes
Print Rate
Course: Main Course
Cuisine: Spanish
Keyword: spanish chicken stew
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 532kcal

Ingredients

  • 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
  • 400 g | 14oz tinned chickpeas drained and rinsed
  • 400 g | 14oz tin chopped tomatoes
  • 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

Instructions

  • 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.
  • 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.

Nutritional Info

Calories: 532kcal | Carbohydrates: 7g | Protein: 29g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 692mg | Potassium: 409mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 1.7mg | Calcium: 31mg | Iron: 1.9mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Comments

  1. Michael says

    June 15, 2022 at 2:55 am

    5 stars
    Absolute winner use it often

    Reply
  2. Tracie says

    November 17, 2020 at 6:58 pm

    5 stars
    5 star delicious. I cubed my thighs and didn’t remove them from pan just carried on. Also added sliced red pepper
    Served with orzo which was perfect accompaniment

    Reply
  3. amy says

    February 22, 2020 at 1:23 pm

    5 stars
    A regular in our house. Its an easy one to adapt too last minute if you forgot something :).

    Reply
  4. Andrea says

    March 12, 2019 at 11:27 pm

    The ingredient list doesn’t mention tomatoes or chickpeas but the recipe does. Could you fix please? I guessed for today’s dinner! Hope it comes out good!

    Reply
    • Lucy Parissi says

      March 13, 2019 at 8:50 am

      Apologies, recently updated the recipe on my phone and things must have gone a bit haywire! Have corrected, thanks for letting me know

      Reply
  5. Leah says

    March 06, 2019 at 8:32 am

    Oh no! You forgot to say what temp the oven should be at!

    Reply
    • Lucy Parissi says

      March 06, 2019 at 1:23 pm

      Thats because it is cooked on the stove (in a lidded casserole dish) and not the oven.

      Reply
      • KEE says

        November 22, 2019 at 11:01 pm

        Not lidded or lidded?

        Reply
        • Lucy Parissi says

          November 23, 2019 at 5:06 pm

          At one point you need to cover the casserole dish (it’s specified in the recipe steps) – hope you enjoy it!

          Reply
  6. Rachel Adlard says

    October 24, 2018 at 12:31 am

    5 stars
    I loved this sooo much. I used up left over roast chicken in it. I just shredded it and added it towards the end of cooking. I also used black olives and capers in it as had them in the fridge! My boyfriend now asks for this a lot!

    Reply
    • Lucy Parissi says

      October 26, 2018 at 1:04 pm

      Excellent love to hear that! 🙂

      Reply
  7. Katrina Gaunt says

    October 02, 2018 at 8:08 am

    4 stars
    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?

    Reply
    • Lucy Parissi says

      October 05, 2018 at 10:03 am

      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.

      Reply
  8. Eva says

    May 05, 2018 at 2:07 pm

    Sounds delicous i would like to make. What kind of chorizo n where can i buy iy. Im mexican i only know mexican chorizo

    Reply
    • Lucy Parissi says

      May 09, 2018 at 12:33 pm

      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

      Reply
  9. Bev says

    December 01, 2017 at 7:30 pm

    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

    Reply
    • Lucy Parissi says

      December 03, 2017 at 10:36 am

      Thanks for taking the trouble to comment Bev it is much appreciated 🙂 and glad you enjoyed the recipe

      Reply
  10. Beth says

    August 25, 2017 at 1:02 pm

    Can you freeze this? Looks really tasty!

    Reply
    • Lucy Parissi says

      August 25, 2017 at 6:14 pm

      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.

      Reply
  11. Stacey says

    August 24, 2017 at 11:05 pm

    1/4 c of chili powder” just says 1/4…

    Reply
    • Lucy Parissi says

      August 25, 2017 at 10:19 am

      1/4 teaspoon – will amend

      Reply
  12. Chris sturdy says

    August 12, 2017 at 5:42 pm

    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

    Reply
    • Lucy Parissi says

      August 13, 2017 at 4:58 pm

      So glad you enjoyed it!

      Reply
  13. Michelle says

    July 01, 2017 at 8:44 pm

    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.

    Reply
    • Lucy Parissi says

      July 02, 2017 at 12:12 pm

      Thanks for the comment Michelle am thrilled that you liked it! I never tried andouille sausage but sounds like it would be perfect

      Reply
  14. Luci's Morsels says

    March 31, 2017 at 12:34 am

    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.

    Reply
  15. Michelle @ Vitamin Sunshine says

    March 31, 2017 at 12:30 am

    This stew looks incredible. I am really going to have to try an instant pot one of these days!

    Reply
  16. Julie says

    March 30, 2017 at 9:05 pm

    This recipe is right up my alley, I love chorizo and chick pea.
    Thanks for sharing
    Julie
    ThermoKitchen

    Reply
  17. Janette@CulinaryGinger.com says

    March 30, 2017 at 8:57 pm

    This a hearty and comforting dish. Chicken thighs are my new thing as well. I love how much flavor in in this dish.

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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