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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.

4 servings
Cook: 42 min
Total: 42 min
Spanish

Ingredients

  • 1 tbsp of olive oil
  • 2 red onion (chopped)
  • 3.5 chicken breasts (cut into chunks)
  • 3 cloves of garlic (crushed)
  • 230g of chorizo (chopped)
  • 2 bell peppers (chopped)
  • 400g of chopped tomatoes
  • 400g of chickpeas (drained and rinsed)
  • 500g of potato (cut into 3cm pieces)
  • 0.5 tsp of paprika
  • 400ml of vegetable stock
  • 5 tbsp of fresh parsley (roughly chopped)
  • bread

Equipment

  • saucepan

Instructions

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