Chicken, chorizo, olive and chickpea stew
User Reviews
4.3
174 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
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Servings
6 servings
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Calories
532 kcal
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Course
Main Course
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Cuisine
Spanish
Chicken, chorizo, olive and chickpea stew
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This Spanish-style chicken stew with chorizo, olives and chickpeas is simply packed with flavor! Serve with couscous or rice and some crusty bread to mop up the delicious sauce.
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Ingredients
- 2 tbsp olive oil
- 100 g (3 ½ oz) chorizo diced
- 6 chicken breasts or 8 chicken thighs (skin on)
- 1 large onion peeled and roughly chopped
- 2 garlic cloves minced
- Splash sherry white wine or water to deglaze the pan
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp onion granules
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ chilli powder
- 400 g (14oz) chickpeas drained and rinsed
- 400 g (14oz) tomatoes finely chopped or fire roasted
- water see recipe
- 1 chicken stock cube crumbled
- 1-2 tbsp honey
- 20 green pitted olives
- Salt and freshly ground pepper
- 1/4 tsp dried chilli flakes to serve
- fresh thyme to garnish to serve
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Instructions
- Mix all the spices and dried herbs together in a small bowl. Season the chicken on both sides with half the mix.
- Peel the casing off the chorizo and cut into small cubes.
- Heat a large lidded casserole dish and add the olive oil. Throw in the chorizo and cook over medium-high heat until it starts releasing some of its spicy oil.
- Add the chicken, skin side down, and cook until nicely browned on one side, about 2-3 minutes. Use tongs to flip over and cook the other side. Remove the chicken from the pan and set aside.
- Add a splash of sherry (or white wine or just water) to deglaze the pan and scrape any browned bits of chicken.
- Add the onion and garlic over medium-low heat for 2 minutes. Sprinkle the remaining spice mix and cook for a further 2 minutes.
- Stir in the chickpeas and tomatoes. Fill the empty tomato tin with water and add to the pan.
- Add the crumbled stock cube and honey, stir everything together and bring to a simmer.
- Return the chicken to the pan, cover and simmer for about 30 minutes.
- Stir in the olives and cook, uncovered, for a further 5-10 minutes or until the chicken is fully cooked and liquid is reduced.
- Taste and season with salt and pepper. Sprinkle with the dried chilli flakes and fresh thyme and serve with steamed brown rice or couscous.
Notes
- To cook the recipe in a slow cooker with a sauté setting, follow the recipe as written but don't add the water. Cover and cook on the low setting for 2-3 hours or until the chicken is cooked through.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
7g
(2%)
Protein
29g
(58%)
Fat
43g
(66%)
Saturated Fat
10g
(50%)
Cholesterol
162mg
(54%)
Sodium
692mg
(29%)
Potassium
409mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
360IU
(7%)
Vitamin C
1.7mg
(2%)
Calcium
31mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 7g | 2% |
| Protein | 29g | 58% |
| Fat | 43g | 66% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 692mg | 29% |
| Potassium | 409mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
174 reviews
Good
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