Crock Pot Chorizo Stew Recipes

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SPANISH-STYLE CHICKEN STEW



Spanish-Style Chicken Stew image

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

Provided by BettyBoothroyd

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 red onions, cut into 1-inch cubes
3 cloves garlic, coarsely chopped
1 (28 ounce) can Italian plum tomatoes
1 (15 ounce) can garbanzo beans
2 cups water
2 teaspoons paprika
1 teaspoon crushed red pepper flakes
salt and pepper to taste
2 carrots, cut into chunks
1 potato, cubed
4 chicken thighs
4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

Steps:

  • 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.
  • Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • 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.
  • Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 44.5 g, Cholesterol 72.7 mg, Fat 25.5 g, Fiber 8.8 g, Protein 26.4 g, SaturatedFat 6.6 g, Sodium 890.9 mg, Sugar 10.4 g

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 (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

CHORIZO AND LENTIL STEW



Chorizo and Lentil Stew image

I'm always looking for new ways to use lentils. When I was in the mood for something spicy, I came up with this.

Provided by Spiderwoman77

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 cloves garlic, sliced
¾ pound bulk chorizo sausage
5 ribs celery, sliced
1 cup dried lentils
3 cups water
1 teaspoon ground dried turmeric
1 teaspoon curry powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in garlic, and cook until it turns golden brown, about 45 seconds. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown, about 4 minutes. Stir in celery, and cook until the celery softens, about 4 minutes more.
  • Pour off any excess grease from the sausage, then add the lentils and water. Season with turmeric, curry powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 611.2 calories, Carbohydrate 34.9 g, Cholesterol 74.9 mg, Fat 36.9 g, Fiber 16.5 g, Protein 33.9 g, SaturatedFat 12.9 g, Sodium 1145.2 mg, Sugar 2.7 g

CROCK POT CHORIZO STEW



Crock Pot Chorizo Stew image

I recently made some fresh chorizo sausage (I posted it here at RecipeZaar, too - it's a great recipe!), and this stew is the result of cooking up part of that batch. Very rich and tasty!

Provided by Julesong

Categories     Stew

Time 4h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 cups hot water
3 teaspoons beef bouillon
2 cups chopped cabbage
1 (15 ounce) can yellow hominy, drained
1 (7 ounce) can minced mild green chilies, with liquid
1 cup minced yellow onion
2 stalks celery, chopped
2 teaspoons minced roasted garlic
1/2 cup chopped roasted red peppers or 1/2 cup yellow bell pepper
1/8 teaspoon fresh ground black pepper, to taste (or black or pink or green mixture)
2 teaspoons extra virgin olive oil
1 lb fresh chorizo sausage, removed from the skin
salt and pepper, to taste
chopped fresh cilantro, for garnish
sour cream, for garnish
shredded cheese, for garnish (cheddar, monterey jack, pepper jack, etc)

Steps:

  • In the crock pot on high temperature, dissolve the bouillon in the hot water.
  • Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
  • Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
  • Add cooked chorizo to the crock pot.
  • Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
  • Add salt and pepper to taste, add your favorite garnishes, and enjoy.
  • Serve along with nice crusty bread or- even better- cornbread!
  • Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).

Nutrition Facts : Calories 657.9, Fat 46.9, SaturatedFat 16.8, Cholesterol 100, Sodium 2493, Carbohydrate 27.5, Fiber 5.5, Sugar 4.8, Protein 30.7

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