Spanish Chicken & Chorizo Stew
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This Spanish chicken is oh-so-delicious. It’s packed with bold chorizo sausage, juicy chicken thighs, and mixed peppers, making it a top choice during the week. It’s easy to tuck away the leftovers for lunches throughout the week. Or, you can freeze the stew for future meals.
Table of Contents
Why you’ll love this recipe
You can cook this Spanish chicken in a slow cooker, so it’s a hands-off recipe. Simply prep the ingredients per the recipe, then set and forget! After 3 to 5 hours, you’ll have a delicious Spanish chicken and chorizo dish ready to eat.
Since this recipe is cooked in a slow cooker, it melts all the flavours together better. The chorizo particularly affects the taste of this chicken and chorizo stew, providing a delicious spicy flavour to the rest of the recipe.
Here are some other slow cooker recipes for you to try;
Ingredients
Chicken thighs
Using chicken thighs in Spanish chicken helps ensure the meat stays juicy while in the slow cooker. You can also use chicken breasts for a leaner dish, though it will be drier once cooked.
Spanish Chorizo
This Spanish sausage is a great way to add flavour! It’s spicy, bold, and slightly sweet, making it perfect for Spanish chicken recipes.
Green Olives
Adding green olives adds a slight tanginess to the dish, helping offset the spice of the chorizo. You can also use black olives, though they won’t offer the same tanginess. Use any leftover green olives to make a tuna pasta salad.
Mixed Peppers
Bell pepper has many nutrients, including vitamin C and antioxidants, so it’s a great addition to this Spanish chicken and chorizo stew. You can also use frozen veggies to save some time.
Tomatoes
I love using canned tomatoes for this recipe, as it’s a real time saver! I prefer regular canned tomatoes, though fire roasted diced tomatoes also work great.
Garlic
Garlic adds so much flavour to the dish, making it an essential ingredient in this recipe.
See the recipe card for full information on all ingredients and quantities.
Adaptations
Even though this Spanish chicken revolves around chicken thighs and chorizo, you can easily turn it into a vegetarian/vegan recipe. Swap out the chicken thighs for seitan and the chorizo for soy-based chorizo, and enjoy.
You can also easily make the recipe into a full meal by serving it alongside a dessert or side dish, like Whipped Feta Dip with Harissa or a Kinder Bueno Chocolate Mug Cake
How to make Spanish chicken and chorizo stew
- Start by slicing the the onions on a chopping board (Image 1).
- Next thinly slice the mixed peppers ready to add to the slow cooker (Image 2).
3. Start by adding the chicken thighs (skin on & bone in) into the slow cooker. To that, add the onions, chorizo, olives, peppers and garlic. Use a hand blender to blend the chopped tomatoes (within the container for ease) until smooth. Add into the slow cooker along with the chicken stock, paprika and half of the parsley (Image 3).
4. Season with salt and lots of pepper and then stir everything together to combine. Cook on high for 3 hours or low for 5 (Image 4).
5. Next, remove the chicken from the slow cooker. Discard the skin and remove the chicken from the bone. Slice into bite-sized pieces and add back into the slow cooker along with the white wine vinegar. Stir to combine and serve with a side of your choice.
When serving, top with fresh parsley, black pepper and optional chilli flakes. Dig in! (Image 5).
This Spanish stew is great on its own. However, if you want to boost the nutrients, include it alongside a veggie side dish like the following.
Store/reheat
How to store?
Storage for this Spanish chicken is easy since you don’t need to pack any elements separately. Pack each serving into an airtight container to meal prep this stew. It should last for up to four days in the fridge.
If you have any extra stew that you can’t finish, you can also freeze it. Frozen stew generally is good for up to three months.
Can you reheat Spanish chicken?
Yes, you can reheat this Spanish chicken recipe. If you’ve stored it in the fridge, add it to a regular pot for a few minutes until heated. Or, you can microwave it for a few minutes instead.
If you’ve frozen the stew, allowing it to defrost first is best. Then, heat it in a pan until it’s warmed.
Tips for the best results
Remove the chorizo casing
Raw chorizo typically comes packed in an inedible casing. You’ll need to remove this before adding it to the dish. You can do this by cutting the casing on one side and squeezing the chorizo out.
Leave the skin on the chicken thighs
By cooking the chicken thighs with their skin on, you’re helping the meat stay moist. This step is especially important when using the slow cooker since the stew cooks longer than in a standard pot.
Don’t skip the white vinegar
Adding white vinegar to the stew is an excellent way to enhance the flavour. While you can skip the white vinegar, the chicken and chorizo casserole taste won’t be as exciting.
Try some other recipes inspired by Spanish cooking;
FAQs
If you don’t have a slow cooker, don’t fret! You can still make this chicken chorizo stew in a regular pot. Cover and allow the stew to cook for about 1.5 hours to allow the chicken to fully cook and tenderize, then continue the steps listed in the recipe.
Chorizo is a Spanish sausage packed with seasoning and usually made from ground pork. This sausage is typically used in Mexican and Spanish dishes. It’s the perfect ingredient to boost the flavour of Spanish chicken.
There are a few differences between chorizo and regular sausage. For one, the flavour profiles are quite different. Regular sausage uses herbs like sage and fennel, while chorizo uses sweet or smoked paprika and chilli pepper. Their appearance is also quite different. Chorizo has a distinct red colour, while sausages are usually pink when uncooked or brown when cooked.
Yes, you can make this dish vegetarian. You’ll find the details under the “Variations” section.
Explore More Recipes
If you tried this Spanish Chicken & Chorizo Stew recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Spanish Chicken & Chorizo Stew
Ingredients
- 1 kg chicken thighs, skin on & on the bone (£3.35)
- 2 onions, sliced (£0.22)
- 220 g Spanish chorizo sausage (£2.25)
- ½ jar green olives (£0.96/2)=(£0.48)
- 5 mixed peppers, thinly sliced (£1.50)
- 1200 g (3 cans) chopped tomatoes (£1.28)
- Fresh parsley, chopped (£0.55)
- Serve with green beans or side of your choice (£0.85/2)=(£0.43)
Cupboard Essentials
- 1 tsp of garlic granules
- 200 ml chicken stock
- 2 tsp smoked paprika
- 1 tbsp white wine vinegar
- Salt & Pepper
Method
- Start by adding the chicken thighs (skin on & bone in) into the slow cooker. To that, add the onions, chorizo, olives, peppers and garlic.
- Use a hand blender to blend the chopped tomatoes (within the container for ease) until smooth. Add into the slow cooker along with the chicken stock, paprika and half of the parsley. Season with salt and lots of pepper and stir to combine. Cook on high for 3 hours or low for 5.
- Next, remove the chicken from the slow cooker. Discard the skin and remove the chicken from the bone. Slice into bite-sized pieces and add back into the slow cooker along with the white wine vinegar. Stir to combine and serve with a side of your choice.
- Top with fresh parsley, black pepper and optional chilli flakes. Dig in!
Notes
- Remove chorizo casing before cooking.
- Leave skin on chicken thighs to keep them moist.
- Adding white vinegar enhances the stew's flavor.
Nutrition
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