Chorizo Stew Recipes Recipe Collections Recipe For Chicken

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EASY SPANISH CHICKEN AND CHORIZO STEW RECIPE



Easy Spanish Chicken and Chorizo Stew Recipe image

This Spanish chicken and chorizo stew is the perfect recipe for a weeknight meal. It's easy to make, super tasty, and always yields plenty of leftovers! Plus, you can use whatever you already have in your pantry - just make sure to get the good chorizo.

Provided by Lauren Aloise

Categories     Main

Time 1h15m

Number Of Ingredients 16

6 bone-in chicken thighs
Salt and pepper
2 tablespoons olive oil
1 lb semi-cured chorizo, sliced into roughly 1/2-inch pieces (if you can't find semi cured, use fresh) (about 450g )
1 large yellow onion (thinly sliced)
2 red bell peppers (seeds removed and thinly sliced)
2 garlic cloves (minced)
4 sprigs fresh thyme (or 1 teaspoon dried)
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 cup dry sherry (or any other dry white wine)
2 cups chicken stock
2 cans of tomatoes
1 tablespoon tomato paste
1/2 cup green olives (pits removed (you can keep whole or cut into slices -- I prefer the latter!))

Steps:

  • Season the chicken thighs liberally with salt and pepper.
  • Place a large dutch oven (or heavy pan) over medium-high heat and add the olive oil. When the oil is hot, sear the chicken on all sides until brown (in batches if necessary), about 7-8 minutes total. Transfer to a plate and set aside.
  • Return the dutch oven to medium-high heat and add the chorizo. Sear for about 2-3 minutes, until the chorizo is brown and releasing its fat to the pan. Add the onion and bell peppers and saute until softened and translucent (about 5 minutes). Stir frequently to avoid burning.
  • Next, add the garlic, thyme, paprika, cumin, and bay leaves. When aromatic (about a minute), add the dry wine and stir to remove anything stuck to the bottom of the pan.
  • When the wine has reduced by half, add the chicken stock, tomatoes, and tomato paste to the pan. Stir to combine and then return the chicken to the pan.
  • Bring to a boil and then reduce to a simmer. Cover the dutch oven and leave to cook for 50 minutes and until the chicken is cooked through.
  • If the sauce is still thin after this time, remove the chicken and increase the heat to medium-high so that the sauce can further reduce.
  • Add in the sliced olives, along with the chicken and chorizo (if you removed it). Make sure everything is heated through and serve with rice, potatoes, bread, or salad.

Nutrition Facts : Calories 943.84 kcal, Carbohydrate 44.1 g, Protein 64.56 g, Fat 74.89 g, SaturatedFat 21.75 g, Cholesterol 286.89 mg, Sodium 2528.72 mg, Fiber 10.29 g, Sugar 24.25 g, ServingSize 1 serving

CHORIZO-POTATO STEW



Chorizo-Potato Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
Kosher salt
3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
3 cloves garlic, minced
3 russet potatoes, peeled and cut into 1-inch chunks
Freshly ground pepper
4 cups low-sodium chicken broth
2 bay leaves
1 teaspoon smoked Spanish paprika
1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
  • Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

CHICKEN AND CHORIZO STEW



Chicken and Chorizo stew image

Olives and spicy chorizo add the perfect bite to this Mediterranean-style stew

Provided by lionmt

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oil in a large casserole dish and fry the pork/chicken until golden.
  • Add the onion, garlic and red pepper and fry until the onion is tender, then pour over the tomatoes and stock.
  • Bring to the boil then cover and simmer for 35mins.
  • Add the chorizo and olives and simmer for a further 5 mins. or until the pork/chicken is cooked through.
  • Serve with jacket potatoes.

CHORIZO STEW



Chorizo Stew image

I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.

Provided by Sackville

Categories     Stew

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons oil
2 bay leaves
1 small onion, thinly sliced into half-moons
1 green pepper, seeded and sliced
2 fresh chorizo sausages, cut into 1 cm thick slices
1 potato, peeled and diced
1 (400 g) can white beans, drained and rinsed
2 (400 g) cans chopped tomatoes
1 tablespoon tomato paste
1 tablespoon paprika (preferably smoked paprika)
1 teaspoon chili powder
1 spring onion, sliced
salt and pepper, to taste

Steps:

  • Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
  • Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
  • Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
  • Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
  • Season to taste.
  • Ladle into bowls and top with the spring onion.

Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6

CHORIZO & BARLEY STEW



Chorizo & barley stew image

This storecupboard stew with spicy chorizo and long-stem broccoli makes a great midweek family meal. An easy, hearty option that anyone can whip up

Provided by Esther Clark

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 11

½ tbsp sunflower oil
200g cooking chorizo , thickly sliced
4 banana shallots , peeled and quartered
1 tsp smoked paprika
400g King Edward potatoes , cut into large chunks
90g dried pearl barley
900ml chicken stock
200g long-stem broccoli , trimmed
1 lemon , zested and 1/2 juiced
25g flat-leaf parsley
1 garlic clove

Steps:

  • Put a large casserole or saucepan over a medium heat, add the oil and chorizo, and fry for 5-7 minutes or until lightly charred. Remove the chorizo with a slotted spoon and set aside. Add the shallots and a pinch of salt, and fry gently for 5-7 minutes until soft and translucent. Add the paprika and potatoes, cook for 1 min more, then add the barley and stock and bring to the boil. Stir well, then reduce the heat and cook for 20 mins. Add the broccoli and cooked chorizo and cook for 2-3 mins with the lid on or until the broccoli is tender.
  • Meanwhile, finely chop the parsley and garlic, and combine with the lemon zest in a bowl. Set aside.
  • Stir the lemon juice through the stew and season to taste. Ladle into shallow bowls and top with the fragrant herb and garlic mixture.

Nutrition Facts : Calories 432 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium

CHICKEN AND CHORIZO STEW (SLOW COOKER)



Chicken and Chorizo Stew (Slow Cooker) image

Thumbs up & awesome is how my husband described this stew. I served with steamed brown rice, but tortillas or tortilla chips would be good as well. You can vary the amount of spiciness by adjusting the amount of chipotle chile you add. Put the chicken broth and can of tomatoes in the fridge overnight to prevent the chicken from overcooking and getting dry (or reduce cook time). Adapted slightly from Cook's Illustrated Best Make Ahead Recipes.

Provided by Chandra M

Categories     Stew

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
3 medium onions, minced
8 garlic cloves, minced
1/4 teaspoon salt
3 1/4 lbs boneless skinless chicken thighs, trimmed of excess fat
2 cups low sodium chicken broth, chilled
1 (15 ounce) can diced fire-roasted tomatoes, chilled
12 ounces chorizo sausage, cut in 1/2-inch slices
1/4 cup minute tapioca
3 tablespoons minced chipotle chiles in adobo
1 tablespoon brown sugar
1 1/2 cups frozen corn, thawed
1 (14 ounce) can black beans, drained & rinsed
ground black pepper

Steps:

  • Heat the oil in a nonstick skillet over medium heat until the oil is shimmering. Ad the onion, garlic, 1/4 tsp salt and cook until the onions are soft & slightly browned.
  • Pour the onion mixture in the slow cooker and stir in the chicken, broth, tomatoes, chorizo, tapioca, chipotles, and sugar to combine.
  • Cover and cook on low until the chicken is tender, 7-9 hours (or high for 4-5 hours).
  • Tilt the cooker insert slightly and skim excess fat from the surface with a large flat spoon.
  • Stir in the corn & black beans. Let stand about 15 minutes until they are heated through.
  • Season with salt & pepper to taste. Serve.

Nutrition Facts : Calories 773.2, Fat 37, SaturatedFat 11.5, Cholesterol 254.5, Sodium 1080.1, Carbohydrate 39.3, Fiber 6, Sugar 10.4, Protein 70

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