Spanish Chicken Soup
by Jay Wadams
Spanish Chicken Soup is a wonderfully warming Spanish or North African inspired stew, loaded with chicken, spicy chorizo sausage, nutty chickpeas and sweet peppers. This delicious recipe for homemade soup is perfect for those chilly winter evenings.
Ingredients
- 2 Tbsp olive oil
- 1 kg 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
- 125 g chorizo or spicy salami chopped
- 400 g can of diced tomatoes chopped
- 400 g can of chickpeas drained
- 500 ml vegetable or chicken bouillon / stock
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1 tsp spicy paprika or chili powder
- 20 green olives pitted
- 1 Tbsp runny honey
- sea salt & black pepper
To thicken:
- 2 tsp cornstarch / cornflour
TO SERVE:
- small bunch parsley or fresh cilantro coriander, chopped
- rice couscous or crusty bread
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- BROWN THE CHICKEN: Heat 1 tablespoon of the oil in a large pot or dutch oven over medium heat. 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.
- SAUTÉ THE VEGETABLES: 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.
- COMBINE INGREDIENTS: Add the chicken to the pan along with the tomatoes, chickpeas, stock, bay leaves, oregano and paprika powders. Bring to a simmer over a medium-high heat, then turn the heat to low and simmer, loosely covered for 30 minutes.
- ADD OLIVES AND HONEY: After 30 minutes, 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.
- SERVE: Divide between bowls, scatter with chopped cilantro (coriander) or parsley and serve immediately with rice, couscous or crusty bread. Serve with sour cream on the side, if using.
Notes
Spanish Chicken stew can be made with a whole chicken, cut into 6-8 pieces instead of using just chicken thighs. Alternatively, you can use chicken legs, cut into thighs and chicken drumsticks.
Garlic lovers, I have added the amount of garlic that I like to this recipe but if you are a big fan you'll want to add more to suit your personal preferences.
Nutrition
Serving: 1bowl | Calories: 823kcal | Carbohydrates: 36g | Protein: 47g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 228mg | Sodium: 1387mg | Potassium: 1068mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2095IU | Vitamin C: 105mg | Calcium: 113mg | Iron: 5mg