Spanish Chicken, Chorizo & Red Wine Stew Recipe
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60 minutes cook time
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Easy
Why is chicken and chorizo a great combination?
Spicy chorizo is a type of sausage which originated in Spain. The orange-hued sausage is wonderful paired with juicy chicken, be it chicken thighs as we’ve done in this stew, chicken breasts, or whole roasted chicken.
The salty cured meat adds an instant smoky, spicy flavour to poultry. The textures of chicken and chorizo also balance well against each other. Chorizo has a bit of bite to it which lends itself well to tender chicken.
What to serve on the side of this chicken and chorizo stew
This stew might be heavy on the wine, but it makes a divinely rich sauce. Serve with crushed potatoes, or warmed and lightly mashed cooked butter beans, from a can or jar.
Ingredients for chicken and chorizo stew Serves: 4
- 1 tbsp olive oil
- 200g cooking chorizo
- 4 boneless, skinless chicken thighs (360g)
- 2 garlic cloves
- 1 onion
- 2 Romano peppers
- 2 tsp or 6g of smoked paprika
- 375ml red wine
- 400g tin chopped tomatoes
- ½ tsp salt
- 150ml chicken stock or water
- 70g small pitted olives
- 1 tsp vinegar
- ½ tsp sugar
Method for chicken and chorizo stew
- Heat the olive oil in a heavy-bottomed saucepan with lid and add the cooking chorizo, cut into 1cm slices. Cook over a low to medium heat for 5 minutes until the chorizo is lightly browned and deep red oil starts to release.
- With a slotted spoon, lift the chorizo into a separate bowl leaving the oil in the pan.
- Meanwhile cut the boneless, skinless chicken thighs into bite-sized pieces.
- Mince the garlic cloves, slice an onion and cut the Romano peppers into bite-sized pieces, discarding the core and seeds.
- Increase heat to high, and fry the chicken pieces for 5 minutes until starting to brown. Again, using a slotted spoon, lift out the chicken into the same bowl as the chorizo. Turn down heat to medium.
- To the remaining oil, add the garlic, onion, peppers and the smoked paprika. Stir, cover with a lid and sweat for 10-15 minutes until soft. Check every few minutes and stir to prevent sticking.
- Remove lid, increase the heat to high and pour in the red wine, chopped tomatoes and salt. Stir well, scraping the base of the pan with a spatula. Cook over a rolling boil for 10-15 minutes until the liquid has reduced by half.
- Reduce heat and add chicken stock or water, small pitted olives and the browned chorizo and chicken pieces. Simmer gently for a further 15 minutes.
- Stir in vinegar and sugar and taste to check for seasoning. Add more salt or sugar if necessary and serve.
Shop all Spanish ingredients, and try our chicken pilaf recipe.
If you love chorizo, and want to explore other European cured pork treats, Italian nduja is a great one to try.
