Spanish-Style Chicken Stew Recipe - Allrecipes.com
Spanish-Style Chicken Stew Recipe
  • READY IN ABOUT hrs

Spanish-Style Chicken Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    35 mins
  • COOK

    45 mins
  • READY IN

    1 hr 20 mins

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.
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Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 13, 2007

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
Apr 22, 2011

It was an ok dish, but it was missing the essence of what would make it worthy to be called SPANISH stewed chicken. The flavors were not there. It was not worth the work. Next time I will save myself the time and just make baked chicken.

 

30 Ratings

Apr 13, 2007

Spicy!!! Like the chickpeas - very Spanish.

 
Jan 04, 2009

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 recipe. This is an amazing dish full of flavor (dont know how other reviewers didnt get the kick.. maybe it was my Cayenne pepper addition) For me it was spicy and the vegetables were nice and firm and not soggy. Cant wait for the leftovers!

 
Jan 02, 2008

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 to get lost. Notes for next time - double the chorizo and chicken and more carrots. Serve with crusty bread to absorb the juice. Yummy!

 
Oct 11, 2010

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 Andouille sausage, it worked out great!

 
Sep 10, 2008

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 picked out the potato, but he isn't a spud fan anyway. I wasn't too sure about the carrot, but it worked really well. I served it with some buttermilk biscuits to soak up the sauce. Good stuff. Thanks!

 
May 15, 2008

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.

 

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Nutrition

  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 44.5 g
  • 14%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 26.4 g
  • 53%
  • Sodium
  • 988 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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