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Spanish-Style Chicken Stew

By: BettyBoothroyd  
"A thick, spicy and warming stew for the coldest of winter evenings."

Rating: This weblink has been rated 19 times with an average star rating of 4.0 Read Reviews (17)

Rate/Review | 625 people have saved this

What to Drink?

Wine Tempranillo
Prep Time:
35 Min
Cook Time:
45 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 3 red onions, cut into 1-inch cubes
  • 3 cloves garlic, coarsely chopped
  • 1 (28 ounce) can Italian plum tomatoes
  • 1 (15 ounce) can garbanzo beans
  • 2 cups water
  • 2 teaspoons paprika
  • 1 teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 2 carrots, cut into chunks
  • 1 potato, cubed
  • 4 chicken thighs
  • 4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  2. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
  5. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Footnotes

FOOTNOTE

  • Be sure to buy Spanish chorizo, not Mexican. Spanish chorizo has been smoked and comes ready to eat like kielbasa; whereas Mexican chorizo is raw and resembles Italian sausage.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 426 | Total Fat: 24.7g | Cholesterol: 73mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Chopper 
This stew was so good; however I think that if it was served with rice it would taste even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Todd 
This is a great stew. Spicy and delicious. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Mumsy'sCouchPotato Supporting Member (Click to learn more about Supporting Membership)
Spicy!!! Like the chickpeas - very Spanish. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2008 by frogger 
This was a nice, hearty stew. I used chicken broth instead of water and added a little chili... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2008 by chefsazy 
This was pretty good stew. I used 1.5 onions instead of 3. I only had ground chorizo, so I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Dr Cubby 
Scrummy! I loved this spicy and hearty stew! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by tommy Supporting Member (Click to learn more about Supporting Membership)
Good flavour to it. Nice kick, but not too spicy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2009 by DrDream 
What a treat.. Im a new cook but knew enough to use Chicken Broth instead of water. I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2008 by Caroline C 
Apart from using Andouille sausage (I wasn't paying attention when I took the package out of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by YNNA 
Very rich and tasteful. Love it! MORE

 
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