Chicken Stew, Spanish Style
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A thick, spicy and warming stew. Serve with bread, rice or couscous for a warming meal on a cold day!
2 tablespoons olive oil
3 red onions, coarsely chopped
3 cloves garlic, coarsely chopped
2 (400g) tins peeled whole tomatoes
400g tin chickpeas
2 cups (500ml) water
2 teaspoons paprika
1 teaspoon crushed chilli flakes
salt and pepper to taste
2 carrots, peeled and cut into chunks
1 potato, peeled and cut into cubes
4 chicken thighs
125g Spanish chorizo sausage, casing removed and thickly sliced
15 min › Cook:
1 hour 15 min › Ready in:
1 hour 30 min
In a large saucepan, heat oil. Stir in onions and garlic. Fry about 5 minutes stirring once or twice until onion softens.
Pour in tomatoes, chickpeas and water; add paprika, chilli flakes and season with salt, and pepper.
Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
Bring to a boil over high heat, then reduce heat, cover and simmer until the chicken is tender, about 25 minutes.
Preheat oven to 200 degrees C.
Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a baking dish. Place the chicken thighs on top, skin-side up.
Bake in preheated oven for about 15 minutes, until the stew thickens and the chicken skin is crisp.
Using all the ingredients (without the water) I cooked this in the slow cooker (4 hours. Easy to prepare and delicious.
- 17 Aug 2011
I have made this many times since I found the recipe earlier in the year. A real winner, when my family in law comes over I leave out the chorizo as they dont eat it but love it either way. It is not a recipe you need to do a couple times to get it right. Real simple and the outcome is special.
- 09 Nov 2009
this is delicious! Didnt add water, put extra paprika and a lot of chilli powder and added 5 minutes to grill the chicken to give it a nice color. Very yummy!
- 01 Aug 2012
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