Spanish style chicken stew

    Spanish style chicken stew

    708saves
    1hr50min


    160 people made this

    About this recipe: A thick, spicy and warming stew for the coldest of winter evenings. Serve with bread, rice or couscous.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 3 red onions, coarsely chopped
    • 3 cloves garlic, coarsely chopped
    • 2 (400g) tins peeled plum tomatoes
    • 1 (400g) tin chickpeas
    • 475ml (16 fl oz) water
    • 2 teaspoons paprika
    • 1 teaspoon crushed chilli flakes
    • Salt and pepper to taste
    • 2 carrots, cut into chunks
    • 1 potato, cubed
    • 4 chicken thighs
    • 115g (4 oz) Spanish chorizo sausage, casing removed and thickly sliced

    Method
    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. 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.
    2. Pour in tomatoes, chickpeas and water; season with paprika, chilli flakes, 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 to medium, cover and simmer until the chicken is tender, about 25 minutes.
    5. Preheat oven to 200 degrees C / gas mark 6.
    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 until the stew has thickened and the chicken skin is crispy, about 15 minutes.

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    Reviews (14)

    7

    For those who found it watery try draining the tinned tomatoes and it should come out much nicer! - 09 Apr 2012

    mrsnorris
    7

    The family enjoyed this and it was quite cheap to make. A lovely recipe that I'll make again in the future - 28 Feb 2009

    by
    4

    This dish was so easy and end result was really yummy. followed the recipe exactly except used 3 large chicken breasts on the bone. I finsished it in the oven @ 200 for 40 mins without the lid on which made any excess water evaporate and was left with perfect thick stew and chicken well browned which looked great. I had it with Quinoa which complimented it lovely making it a low gi receipe. - 12 Aug 2012

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