Chicken and Chorizo Stew

3 chicken breasts or 4 chicken thighs
thumb sized piece of picante chorizo
1 chicken stock cube
2 peppers (I prefer red & green)
1 glass red wine
2 cooking onions
700ml water
5 medium potatoes diced, skin on
2 garlic cloves crushed
1 teaspoon good quality paprika
400g chickpeas (1 tin)
1 chilli (dried or fresh – I leave seeds in for an extra kick)
(optional: 2 teaspoons cornflour mixed with a splash of cold water to thicken at the end to your taste)
salt and pepper

  1. Pre-heat the oven to 170C or place a large pan on a low heat with a little olive oil.
  2. Cut and dice the chicken, potatoes, onions, peppers, chilli and chorizo and add to the pan/dish and brown/soften for a few minutes (ignore this if cooking in the oven). Don’t be too precious with the timing as it will all come together by the end.
  3. Crush and add the garlic, paprika, chicken stock cube and seasoning.
  4. Add the tin of chickpeas.
  5. Add the water.
  6. Finally add the wine.
  7. Cook on low simmer on hob or 175 C in oven for 90-120 minutes.

Original Recipes visit: Chicken and Chorizo Stew @

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