Spanish style chicken stew

    Spanish style chicken stew


    60 people made this

    About this recipe: A thick, spicy and warming stew. Serve with bread, rice or couscous.

    Serves: 4 

    • 30 ml 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
    • 475 ml water
    • 5 g paprika
    • 3 g crushed red pepper flakes
    • salt and pepper to taste
    • 2 carrots, cut into chunks
    • 1 potato, cubed
    • 4 chicken thighs
    • 115 g Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. In a large saucepan, heat oil. Stir in onions and garlic. Fry about 5 minutes stirring once or twice until onion softens.
    2. Pour in tomatoes, chickpeas and water; add paprika, chilli flakes and season with salt, and pepper.
    3. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
    4. Bring to a boil over high heat, then reduce heat, cover and simmer until the chicken is tender, about 25 minutes.
    5. Preheat oven to 200 C.
    6. 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.
    7. Bake in preheated oven for about 15 minutes, until the stew thickens and the chicken skin is crisp.

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