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Spanish chicken and chorizo stew

4 Incredible Spanish Chicken and Chorizo Stew Tips

Regarding comfort food, nothing beats the warmth and heartiness of a Spanish chicken and chorizo stew. This traditional dish, widely cooked in Spain, combines chorizo's smoky richness with the tender juiciness of chicken, creating a flavor-packed meal perfect for the colder months. In many Spanish households, this stew is a must during winter, filling kitchens with its irresistible aroma and providing essential nutrients.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 Chicken thighs (bone-in, skin-on for more flavor)
  • 150g Spanish chorizo, sliced
  • 1 Large onion, chopped
  • 3 Garlic cloves, minced
  • 1 Red bell pepper, sliced
  • 400g Canned chopped tomatoes
  • 200ml Chicken stock (or white wine)
  • 1 Bay leaf
  • 1 tsp Smoked paprika
  • Salt and pepper to taste
  • 2 tbsp Olive oil
  • Fresh parsley, chopped (for garnish)

Optional Add-ins:

  • 2 Medium potatoes, diced
  • 1 Carrot, chopped
  • Piquillo peppers for an extra kick

Instructions
 

  • Prepare the Ingredients:
    Start by seasoning the chicken thighs with salt and pepper. Slice the chorizo and chop the vegetables (onion, garlic, bell pepper).
  • Brown the Chicken:
    Heat 1 tablespoon of olive oil in a large pot or casserole dish over medium heat. Brown the chicken thighs, skin-side down first, for 5-7 minutes until golden. Flip and brown the other side for another 3-4 minutes. Remove the chicken from the pot and set aside.
  • Cook the Chorizo and Vegetables:
    In the same pot, add the sliced chorizo and cook for 2-3 minutes until it releases its oil. Add the chopped onion, red bell pepper, and garlic. Cook everything together for about 5 minutes, until the vegetables soften.
  • Add the Tomatoes and Stock:
    Stir in the canned tomatoes, chicken stock (or white wine), bay leaf, and smoked paprika. Season with salt and pepper to taste.
  • Simmer the Stew:
    Return the browned chicken thighs to the pot, making sure they're submerged in the sauce. Cover the pot and let it simmer on low heat for 40-45 minutes, or until the chicken is fully cooked and tender.
  • Optional Add-ins:
    If using, add diced potatoes and carrots to the stew after 15 minutes of simmering. Stir occasionally to ensure even cooking.
  • Finish and Serve:
    Once the stew is ready, taste and adjust the seasoning if needed. Garnish with freshly chopped parsley. Serve with crusty bread, rice, or a simple green salad on the side.

Notes

More tips:

  • Make it Ahead: This stew tastes even better the next day, as the flavors have more time to develop.
  • Freeze Friendly: You can freeze the leftovers in an airtight container for up to 3 months.
Keyword stew