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Chicken and Chorizo Stew

Chicken and Chorizo Stew

By OcadoLifePublished on 29 December 2022Inspired by the classic Spanish dish, this tasty chicken and chorizo stew combines moreish bite-size pieces of chorizo with tender chicken breast and fresh herbs for a dazzling flavour combination that sings of the Mediterranean. Serve with rice, pasta or hunks of crusty bread that’s perfect for mopping up the sauce. Looking for more chorizo recipes? Look no further.
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Time and servings

50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time

Ingredients

  • 1 tbsp of olive oil
  • 400 g of skinless, boneless chicken breast, chopped into chunks
  • 200 g of cooking chorizo, roughly chopped
  • 1 onion, finely diced
  • 2 garlic cloves, crushed or grated
  • 1 tin of chickpeas, drained and rinsed
  • 1 tin of chopped tomatoes
  • 0.5 tsp of caster sugar
  • 300 ml of chicken stock
  • 3 sprig of rosemary, to garnish.
  • 1 tbsp of parsley, finely chopped
  • 4 slices of crusty bread, to serve

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Heat the oil in a large frying pan over a high heat. When shimmering, season the chicken with salt then fry for 1-2 mins on each side, until browned all over. Remove to a plate and set aside. Reduce the heat to medium-high.

  • Step 2

    Add the chorizo to the pan and cook, stirring often, for 4-5 mins, until it has released its fat and become golden and crisp. Remove to the chicken plate using a slotted spoon and leaving the fat in the pan, then reduce the heat to medium.

  • Step 3

    Fry the onions in the fat for 5-6 mins, stirring often, until softened but not coloured. Add the garlic and fry for another 2-3 mins, then add the chickpeas, tomatoes, sugar, chicken stock and rosemary and bring everything to a simmer.

  • Step 4

    Stir the chicken and chorizo back through with some seasoning, then transfer to an ovenproof dish and bake in the oven for 20-25 mins, until bubbling and darker on top.

  • Step 5

    Remove from the oven and leave to stand for 5 mins before serving, scattered with parsley and with crusty bread on the side for mopping everything up.