Easy Chicken, Chorizo and Chickpea Stew
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 people
-
Calories
395 kcal
-
Course
Main Course
Easy Chicken, Chorizo and Chickpea Stew
Description
The Easy Chicken, Chorizo and Chickpea Stew begins by softening diced red onion and red pepper in olive oil with the lid on until softened. Chorizo is then cooked briefly with the lid off before adding garlic, chili flakes, and smoked paprika to deepen flavor. Canned chopped tomatoes and whole canned chickpeas are added, followed by diced chicken thigh pieces, a chicken stock cube, and black pepper. The stew is brought to boil and simmered uncovered for 15 minutes until the chicken is cooked through and the sauce thickened.
The final dish combines the spicy, smoky qualities of chorizo and paprika with tender chicken and hearty chickpeas in a rich tomato-based sauce. The inclusion of chili flakes provides adjustable heat, while the garlic and smoked paprika add aromatic depth. The suggested serving options include various grains and green vegetables, supplying balance and freshness to the meal.
This stew can be frozen for convenient storage and later reheating. It offers flexible accompaniments such as rice, pasta, or greens depending on preference.
Ingredients
- 1 tablespoon olive oil
- 1 red onion diced
- 1 red pepper diced
- 130 g chorizo you should be able to buy it ready-diced, which saves a lot of time!, diced
- 3 cloves garlic crushed or grated
- 1 teaspoon dried chili flakes
- 3 teaspoons smoked paprika
- 400 g canned chopped tomatoes
- 400 g chickpeas including the liquid, canned
- 1 chicken stock cube (I use Kallo Organic)
- 400 g chicken thigh fillets diced, skinless, boneless
- black pepper I usually find there’s no need to add salt as the stock cube is salty enough, to taste
To serve
- brown rice
- white rice
- mashed potato
- pasta
- white bread
- green leafy vegetable greens or any green vegetable of your choice such as
- cabbage
- green beans
- kale
- cavalo nero
- broccoli
- peas
Instructions
- Place the oil, onion and pepper in a wide and fairly deep saucepan. Fry over a low heat, with the lid on, for 3-5 minutes, until the onions and peppers have softened. Stir occasionally.
- Add the chorizo and cook for 1 more minute with the lid off. Stir occasionally.
- Add the garlic, chilli flakes and smoked paprika. Cook for 1 more minute with the lid off. Stir occasionally.
- Tip in the tomatoes and chickpeas. Then add the diced chicken, stock cube and black pepper. Bring to the boil, then turn down low and simmer for 15 minutes with the lid off, until the chicken is cooked through and the sauce has thickened. Stir occasionally.
- Serve with brown rice, greens and a glass of Rioja… or whatever accompaniments you prefer!
Notes
- This stew is suitable for freezing to allow for make-ahead meal preparation.
- Nutrition information is approximate and serves as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 115mg | 38% |
| Sodium | 1139mg | 47% |
| Potassium | 841mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 2189IU | 44% |
| Vitamin C | 50mg | 56% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
