You’ll only need the one pot to make this delicious chicken and chorizo stew! It’s easy to put together and it’s great for meal preps and leftovers as it tastes even better the next day!
How To Make
Here’s how to make this chicken and chorizo stew:
- Brown your chorizo first and remove from the pan. If desired, use a paper towel to remove any excess oil from the chorizo. Brown your chicken before also removing and setting aside.
- Using the same pan, sauté your onions, garlic and smoked paprika, before adding the chicken and chorizo back into the pan, as well as your stock, canned tomatoes, sweet potato and capsicum.
- Simmer for 20 minutes before adding your olives in for an extra burst of flavour.
- Serve and enjoy!
Ingredient Notes
- Chorizo: chorizo sausage can come in either a traditional dried form or a fresh form. If using dry cured chorizo, simply slice then fry. If using fresh chorizo sausages, you will need to cook the sausage before slicing.
- Chicken: I use skinless, bone-in pieces of thigh or legs as they give extra flavour. In Australia, you can find these at the supermarket labelled as “thigh cutlets” or “lovely legs”. You could also use chicken drumsticks, but make sure to remove the skin as leaving it on can make your stew excessively oily.
- Capsicum: You can use jarred or fresh capsicum for this recipe. Capsicum is in short supply at the moment so I’m using a roasted capsicum from a jar, but I have used both and they give similar results.
- Sweet Potato: The sweet potato adds an extra heartiness to this dish. A good substitute or even addition would be a drained can of red kidney beans or white cannellini beans.
- Olives: You can use whatever olives you have on hand. In my pantry, this is usually green or kalamata olives. The olives give a nice, salty burst of flavour to the stew, but feel free to omit them if they aren’t to your taste.
How to Serve
I love to have this stew with some fresh, crusty sourdough bread, but it would also go great with most other carbs. The addition of sweet potato in this recipe also means that you could have it on its own as an easy, one pot meal.
How to Store
The flavours of this stew infuse even more after a day, so it makes great leftovers. Store it in the fridge for up to 3 days, or freeze in an airtight container if you’re planning to keep it for longer. Simply reheat in the microwave or on the stove.
If you try this recipe, please let us know how you went in the comments below!
Recipe Card
One Pot Chicken and Chorizo Stew
This chicken and chorizo stew is an easy one pot recipe that takes only 45 minutes to make. It goes great with some crusty bread or have it just on its own!
Ingredients
- 2 tbsp oil, divided
- 2 dried chorizo sausages, sliced (see note 1 if using fresh)
- 600g / 1.3 lbs skinless and bone-in chicken thighs or legs
- 1 medium (150g) onion, sliced
- 2 cloves garlic, minced
- 2 tsp smoked paprika
- 1 cup (250ml) chicken stock
- 400g / 14 oz canned crushed tomatoes
- 1 red capsicum (fresh or from a jar), sliced into strips
- 1 medium (350g) sweet potato, cubed (approx. 1-1 1/2 cups cubed)
- 1/3 cup (50g) olives
- handful fresh flat-leaf parsley leaves, to garnish
Instructions
- Heat 1 tbsp of oil in a large pot over medium-high heat and add the chorizo. Allow to cook for a few minutes before flipping, until both slides are browned. Remove the chorizo from the pan and place on a paper towel to soak up any excess oil.
- Using the same pan, add the chicken and cook each side for a few minutes until browned as well. Remove and set aside. Don't worry too much if there is a little chicken stuck to the bottom of the pan at this stage.
- Over medium heat, add the additional 1 tbsp of oil to the pan if required and sauté the onion and garlic until soft and fragrant. Add the smoked paprika, stirring until combined.
- Return the chorizo and chicken to pan and add the sweet potato, capsicum, stock and tomatoes. Stir and bring the mixture to the boil before reducing the heat to medium low. Cover and allow the stew to simmer for 20 minutes, or until the sweet potato has softened.
- Stir in the olives and taste to see if additional salt is required. Allow to cool for a few minutes before serving, sprinkled with torn fresh parsley leaves.
Notes
1. If using fresh chorizo instead of dried, cook sausages intact. Once cooked, slice the sausages before adding back into the stew.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 487Total Fat: 28.7gSaturated Fat: 8.8gCholesterol: 145mgSodium: 981mgCarbohydrates: 23.6gFiber: 6.3gSugar: 10.3gProtein: 36.6g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients
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