# Chicken, Chorizo and Potato Stew

> A hearty, rustic stew combining tender chicken, smoky chorizo, and fluffy potatoes in a rich tomato and vegetable stock base.

- HTML version: https://robbiepalmer.me/recipes/chicken-chorizo-and-potato-stew
- Servings: 4
- Cook time: 42 min
- Total time: 42 min
- Cuisine: Spanish
- Tags: one-pot

## Ingredients

- 1 tbsp olive oil
- 2 red onion, chopped
- 3.5 piece chicken breast, cut into chunks
- 3 clove garlic, crushed
- 225 g chorizo, chopped
- 2 piece bell pepper, chopped
- 400 g chopped tomatoes
- 400 g chickpeas, drained and rinsed
- 500 g potato, cut into 3cm pieces
- 0.5 tsp paprika
- 400 ml vegetable stock
- 5 tbsp fresh parsley, roughly chopped
- bread

## Cookware

- saucepan

## Instructions

1. Heat 1 tbsp of olive oil in a large saucepan and fry the 2 red onions over a medium-high heat for 4 minutes to 5 minutes.
2. Add the 3.5 chicken breasts and 3 cloves of garlic, cook for 5 minutes until chicken isn't pink.
3. Add the 225g of chorizo and 2 peppers and cook for 1 minute.
4. Stir in the 400g of chopped tomatoes, 400g of chickpeas, 500g of potatoes, 0.5 tsp of paprika and 400ml of vegetable stock, ensuring the potatoes are fully covered by the liquid.
5. Bring to the boil, then lower heat and simmer, partly covered for 25 minutes to 30 minutes or until the chicken is cooked through, stirring occasionally.
6. Season to taste and stir in chopped 5 tbsp of flat leaf parsley.
7. Serve with crusty bread.

---

Markdown index of this site: https://robbiepalmer.me/llms.txt