Spanish Chicken Stew recipe

Preparation Time: 20 minutes | Cooking Time: 45 minutes
This warming, one pot, comforting meal is full of flavour. The spicy chorizo adds depth of flavour and the paprika keeps things flavourful. Serve with wedges of ciabatta bread to mop up all the delicious sauce.


  • 2 x 400g tins chopped tomatoes
  • 1 x 400g chickpeas, drained
  • 475ml chicken stock
  • 3 red onions
  • 3 garlic cloves
  • 4 chicken thighs
  • 2 carrots
  • 1 potato
  • 2 tsp. paprika
  • 1 tsp. dried chilli flakes
  • 180g chorizo
  • Salt and pepper
  • 2 tbsp. oil


  1. Peel the carrots and potato and dice into cubes. Finely slice the red onions and mince the garlic cloves. Peel the chorizo and dice into cubes. Drain the tomatoes through a sieve of some of their juice.

  2. Heat the oil in a large saucepan. Add the onion and fry until golden and translucent. Add the garlic and cook for 2-3 minutes.

  3. Add tomatoes, chickpeas, paprika, chilli flakes and salt and pepper. Stir in the carrots and potatoes, then place the chicken on top of the veggies. Bring to the boil, cover, reduce to a simmer and cook for 25 minutes.

  4. Remove the chicken from the pan and stir the chorizo into the veggies. Place chicken back on top of the stew, skin side up, and place into a 200C oven and cook until the skin is crispy.

If you like, use one tin of tomatoes and one tin of chicken stock for a stew with extra savoury flavour. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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