Yes! Another stew recipe! As far as I am concerned, the best thing about winter is all the delicious soups and stews that we get to eat, nurturing both body and soul through the coldest months of the year. Today’s recipe Spanish Style Chicken Stew is a wonderfully warming Spanish or North African inspired dish, loaded with chicken, spicy sausage, nutty chickpeas and sweet peppers.
Like all the best stews, my Spanish Style Chicken Stew is super simple to make, requiring little more effort from you than throwing everything into the pan and letting it simmer and bubble away until the kitchen is full of delicious aromas and the chicken is meltingly tender. I like my tomato-based stews to have a good whack of spice to banish the winter chill, but you can dial the heat up or down to suit your tastes.
Chicken thighs are one of my favourite cuts of meat. They are generally inexpensive and are virtually impossible to overcook. If you are not a fan then you can cook this recipe using chicken breasts instead, or even using drumsticks if you are feeling particularly frugal. Chorizo isn’t always easy to come by, so if you can’t get hold of it, simply swap it out for another spicy sausage or salami.
Chickpeas give this stew a really lovely flavour and body – if you don’t have any to hand you could always replace them with any other tinned beans or pulses, cannellini or navy beans are delicious too. As with all stews, Spanish Style Chicken Stew is even better reheated the next day and freezes perfectly, so it’s ideal for batch cooking or preparing in advance.
What’s your favourite stew or casserole recipe? Let me know in the comments below!
Let me know if you try this recipe in the comments below, or using the hashtag #daysofjay on Instagram. Happy cooking!
- 2 Tbsp neutral oil
- 1kg chicken thighs, boneless and skinless
- 1 large red onion, halved and sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 2 cloves garlic, finely diced
- 100g chorizo or spicy salami, chopped
- 400g tin of tomatoes, chopped
- 400g chickpeas, drained
- 400ml vegetable stock
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp spicy paprika or chilli powder
- 20 green olives, pitted
- 1 Tbsp runny honey
- sea salt & black pepper
- 1 tsp cornstarch / cornflour
- small bunch parsley, chopped
- rice, couscous or crusty bread
- Heat 1 tablespoon of the oil in a large, heavy-based saucepan or casserole dish. Cut the chicken thighs into large chunks, then brown well in the oil, working in batches if necessary so as not to crowd the pan. Remove from the pan and set aside.
- Add the remaining oil to the pan (if necessary) and cook the onions for 5 minutes until beginning to soften but not brown. Add the peppers to the pan and cook a further 5 minutes, stirring occasionally. Stir through the garlic and chorizo or salami and cook for 1 minute.
- Add the chicken to the pan along with the tomatoes, chickpeas, stock, oregano and paprika powders. Bring to a simmer, then turn the heat to low and simmer, loosely covered for 30 minutes, then remove the lid, stir through the olives and honey and simmer a further 10-15 minutes until slightly thickened. If you’d like a slightly thicker stew, mix the cornflour with 3 Tbsp of cold water, then pour into the pan, stirring until thickened.
- Divide between bowls, scatter with parsley and serve immediately with rice, couscous or crusty bread.
Amount Per Serving:Calories: 751Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 247mgSodium: 1315mgCarbohydrates: 37gFiber: 8gSugar: 11gProtein: 57g
Nutrition information is calculated automatically and isn’t always accurate.
FREQUENTLY ASKED QUESTIONS
Can I cook Spanish Style Chicken Stew in advance?
Yes! All stews taste better if they are cooked in advance and reheated. This recipe freezes very well too.
I don’t eat chicken thigh, can I use breast instead?
Yes, you can. Chicken breast tends to be a little drier than chicken thigh though, so keep an eye on the liquid in the pan.
Can I double the recipe to feed more?
Yes, absolutely! Recipes with more liquid take longer to reduce, so you’ll need to adjust the cooking time accordingly. Remember not to crowd the pan when you are searing the meat, it’s better to work in batches.