Spanish Chicken Chorizo Stew

This one-pot Spanish Chicken Chorizo Stew is such a perfect comfort food for the colder weather. And what’s more, it cooks in about 30 minutes – perfect for quick midweek meal.

Love quick chicken dinners? Try my Chicken Stroganoff

There are SOOOO many things stressing me out right now. So many, that even thinking about them is making me even more stressed.

So instead of focusing on them – like my brain seems determined to every night between 3-4 am – I am going to focus on lovely things instead.

Cold weather = perfect excuse to snuggle on the sofa with several cozy blankets, a dog and a glass of wine.

Perfect excuse to indulge in some hearty, comforting meals like this Spanish chicken stew.

Now let’s get back to this Spanish chicken, chorizo and lentil stew. The recipe caught my eye on a Waitrose mailer and am glad to report it is delicious, easy and ready in about 30 minutes.

I added a bit of chorizo to spice it up a bit further… because chorizo is just guaranteed to liven up pretty much any recipe.

I also swapped the chicken breasts for skinless chicken thighs as they are much more tender when cooked in a stew. Slice them thinly so that they cook quickly and remove any fatty bits.

HOW TO MAKE CHICKEN CHORIZO STEW

Heat the oil in a large frying pan and fry the chorizo for a couple of minutes until it starts to colour and release its spicy oil.

Add the onions and garlic and cook over low heat for 5 minutes, stirring frequently. Stir in the chicken, increase the heat slightly and cook for 5 minutes until it starts to colour.

Add the tomatoes, lentils, stock and olives. Bring to a simmer, cover and cook for 10 minutes. Take the lid off and cook for a further 5-7 minutes until the chicken is cooked through. Check the seasoning and add pepper and salt, if needed.

Serve garnished with a pinch of dried chilli flakes and a few sprigs fresh oregano or thyme. Make sure to offer some crusty bread on the side and maybe a glass of red wine.

You might like these one-pot recipes

• Chicken Jalfrezi
• One-pot creamy chicken casserole
• One-pot Chinese chicken and rice

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. I can’t wait to see your take on it!

One-pot Spanish chicken, chorizo and lentil stew

Lucy Parissi | Supergolden Bakes

This one-pot Spanish chicken, chorizo and lentil stew is such a perfect comfort food for the colder weather and ready in 35 minutes. Serve with crusty bread to mop up the delicious juices.

4.50 from 8 votes

Print Rate

Course: Stew

Cuisine: Spanish

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 4

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Ingredients

• ▢ 1 tbsp olive oil
• ▢ 100 g | 3 1/2 oz cubed chorizo
• ▢ 2 red onions sliced
• ▢ 2 large garlic cloves sliced
• ▢ 400 g | 14oz tin chopped tomatoes
• ▢ 500 g | 1lb 1oz skiness chicken thighs or breasts sliced
• ▢ 400 g | 14oz tin brown lentils in water
• ▢ 120 ml | 1/2 cup chicken stock
• ▢ 2 tbsp black pitted olives sliced
• ▢ salt and freshly ground pepper
• ▢ pinch dried chilli flakes
• ▢ fresh oregano or thyme to garnish
• ▢ crusty bread to serve

Instructions

• Heat the oil in a large frying pan and fry the chorizo for a couple of minutes until it starts to colour.
• Add the onions and garlic and cook over low heat for 5 minutes, stirring frequently.
• Add the chicken, increase the heat slightly and cook for 5 minutes until it starts to colour.
• Add the tomatoes, lentils, stock and olives. Bring to a simmer, cover and cook for 10 minutes.
• Take the lid off and cook for a further 5-7 minutes until the chicken is cooked through.
• Check the seasoning and add pepper and salt, if needed.
• Serve garnished with a pinch of dried chilli flakes and a few sprigs fresh oregano or thyme. Make sure to offer some crusty bread on the side and maybe a glass of red wine.

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