Spanish style chicken stew

    (61)
    1 hour 30 mins

    A thick, spicy and warming stew. Serve with bread, rice or couscous.


    60 people made this

    Ingredients
    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)

    Directions
    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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    Reviews and ratings
    Global ratings:
    (61)

    Reviews in English (61)

    by
    18

    This stew was so good; however I think that if it was served with rice it would taste even better. If you don't like spicy food, then you may want to cut back on the red pepper flakes.  -  13 Apr 2007  (Review from Allrecipes US | Canada)

    by
    15

    Spicy!!! Like the chickpeas - very Spanish.  -  13 Apr 2007  (Review from Allrecipes US | Canada)

    by
    12

    What a treat.. Im a new cook but knew enough to use Chicken Broth instead of water. I also added Cayenne Pepper along with the Flakes and used Polish Kielbasa instead of the sausage in the recipe. This is an amazing dish full of flavor (dont know how other reviewers didnt get the kick.. maybe it was my Cayenne pepper addition) For me it was spicy and the vegetables were nice and firm and not soggy. Cant wait for the leftovers!  -  04 Jan 2009  (Review from Allrecipes US | Canada)

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