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Spanish-Style Chicken Stew


"A thick, spicy and warming stew for the coldest of winter evenings."
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1 h 20 m servings 509 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • Note
  • 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.

Nutrition Facts

Per Serving: 509 calories; 25.5 g fat; 44.5 g carbohydrates; 26.4 g protein; 73 mg cholesterol; 891 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 30
  1. 34 Ratings

Most helpful positive review

This stew was so good; however I think that if it was served with rice it would taste even better. If you don't like spicy food, then you may want to cut back on the red pepper flakes.

Most helpful critical review

The flavours were nice. I used water as per the recipe and not broth or stock as some reviewers have suggested, and the flavours were vibrant and fresh. I did not find it as labor-intensive as o...

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Most positive
Least positive

This stew was so good; however I think that if it was served with rice it would taste even better. If you don't like spicy food, then you may want to cut back on the red pepper flakes.

Spicy!!! Like the chickpeas - very Spanish.

What a treat.. Im a new cook but knew enough to use Chicken Broth instead of water. I also added Cayenne Pepper along with the Flakes and used Polish Kielbasa instead of the sausage in the recip...

This was pretty good stew. I used 1.5 onions instead of 3. I only had ground chorizo, so I cooked it first and added with the chicken. I used boneless, skinless chicken thighs which seemed t...

I have made this dish 5 times and i love it. I tweaked it a bit like most people do but tried to stay true to the recipe. I put in more carrots & potatos, i also add 1 sweet potato, I use 5-6 cl...

Loved this recipe! It is different from anything that I usually make. I am always trying to find new recipes to try. I could not find spanish chorizo at my supermarket so I bought a spicy And...

Apart from using Andouille sausage (I wasn't paying attention when I took the package out of the freezer), I pretty much made this as written. It turned out way better than I expected! Husband p...

This was a nice, hearty stew. I used chicken broth instead of water and added a little chili powder and cumin for an extra kick.

This is a great stew. Spicy and delicious.