Winter Warmer Recipe - Chicken and Chorizo Stew

Chicken and Chorizo Stew

When the temperature outside makes you shiver it's time to take comfort in a warm and satisfying meal. Our Chicken and Chorizo Stew is just the thing.

With a Spanish twist this hearty braised chicken dish is easily whipped up in a single pot. If you can get manzanilla olives for that authentic Spanish flavour that's great, but any type of green olive will do the trick.

Chicken and Chorizo Stew


2 lb. (1 kg) bone-in chicken thighs

Salt and freshly ground pepper

2 tablespoons of a good olive oil

1 lb. (500 g) Spanish chorizo, sliced

2 red peppers, seeded and sliced

1 onion, thinly sliced

2 garlic cloves, pressed

1 tablespoon oregano (ideally fresh, but dried is fine)

1 teaspoon of smoked paprika

1/2 teaspoon of ground cumin

250 ml white wine

1 l chicken stock

1 can plum tomatoes

1 lb. (500 g) baby potatoes, halved

1/2 cup (60 g) pitted green olives


Season the chicken all over with salt and pepper. In a pot on a medium-high heat, warm the olive oil. Working in batches if necessary, sear the chicken, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the chicken to a platter.

Pour off all but 1 tablespoon of the fat from the pan. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer the chorizo to the platter with the chicken. Add the red peppers and onion to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Stir in the oregano, paprika and cumin and season with salt and pepper. Add the wine to the pot and cook, stirring to scrape up any browned bits from the bottom of the pot, until the wine is reduced by half, about 3 minutes. Add the stock, tomatoes and potatoes. Return the chicken and chorizo to the pot and stir to combine.

Reduce the heat to medium-low, cover and simmer until the chicken is cooked, about 45 minutes. Uncover the pot and transfer the chicken to a platter. Increase the heat to high and cook until the liquid is reduced slightly, about 10 minutes. Return the chicken to the pot, stir in the olives and serve immediately.

Serves 6.