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This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavour.
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4.19 from 43 votes

Chicken, chorizo, olive and chickpea stew

This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavour.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Spanish
Keyword: spanish chicken stew
Servings: 6 servings
Calories: 532kcal
Author: Lucy Parissi | Supergolden Bakes

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.

Nutrition

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