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Light, smoky chicken and chorizo stew with peppers recipe

Light, smoky chicken and chorizo stew with peppers recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

A yummy, smoky stew that's satisfying even in hot weather! This is a light stew, so if you're looking for a hearty winter meal, this one probably isn't for you. Don't worry about this being neat, it's messy and rough and easy to cook! And it tastes good!


West Midlands, England, UK

197 people made this

IngredientsServes: 4

  • 1 glug olive oil
  • 4 chicken thighs (with or without bone)
  • 1 small red onion, chopped
  • 1/2 long, sweet pepper, chopped (any variety)
  • 1/2 orange pepper, chopped
  • 100g chorizo, chopped
  • 2 garlic cloves, chopped
  • 1 (400g) tin chopped tomatoes
  • 1 chicken stock cube
  • 200ml boiling water
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • 1 squirt Woodsmoke or HP smokey BBQ sauce
  • 1 squirt tomato puree
  • 1 (400g) tin cannelini beans

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. Heat up a wide, deepish pan with olive oil and fry the chicken until crispy on a medium heat (don't worry about it being cooked too much, it'll be stuck in the oven later and will be perfectly fine!) and put aside.
  2. With the oil left in there (add a little more if it's looking a little dry) fry the onions on low until just beginning to go translucent, add your peppers and chorizo until they start to go soft, leave the garlic till last so it doesn't burn and just gets lightly fried.
  3. Add the tomatoes, dilute your stock cube in the water and add that too. Add the herbs and spices, BBQ sauce, tomato puree and beans, and leave to simmer for about 10 minutes on a medium-low heat.
  4. Place the chicken in the sauce (don't worry about covering it) and leave for 5 minutes, then turn, leaving for a further 5 minutes to cook in the juices.
  5. Put everything in a big pot (or a casserole dish it doesn't really matter as long as it's big enough and has a lid!) and leave for as long as you like. I left mine for about 1 hour and a half and was lovely. This tastes even nicer the day after!

Cook's note

Serve one piece of chicken each with a good helping of sauce with thinly sliced ciabatta bread or rice. Be careful of bones, especially when cooking for children; there's sometimes a little bone that manages to hide in the thigh along with the big one in the middle! I'd recommend using boneless if cooking for the whole family!

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Reviews & ratingsAverage global rating:(13)

Reviews in English (14)

Altered ingredient amounts.I have tweaked the recipe by adding more vegetables and BBQ sauce, and simplified it by omitting some steps that aren’t necessary when using a slow-cooker.Ingredients4 Chicken Thighs (with or without bone)1 Tin of chopped tomatoes with Italian herbs2 tins of Cannellini beans (juice reserved)1 tin of sweetcorn (juice reserved)3 tablespoons cooking oil4 medium sized peppers (chopped into rough chunks)2 small red onions (diced)170g Chorizo (chopped into chunks)1 tablespoon Dried Smoked Paprika1 tablespoon Dried Oregano1/2 tablespoon Dried BasilGround pepper to taste2 Chicken stock cubes dissolved in 250mls boiling water2 Garlic cloves or 1 tablespoon of dried minced garlic2 large squirts of tomato puree4 tablespoons Smokey BBQ sauce or to tasteHere is what I did -1.Brown chicken thighs in the oil, then remove them from the pan and place them in the slow-cooker along with the cannellini beans, half of the chopped peppers and tinned sweetcorn.2.Using the chicken fat, fry onions until just soft then add the chorizo and remaining peppers to the pan and continue cooking until chorizo and peppers soften.3. Add the remaining ingredients to the pan and stir well over a low heat for 5-10 minutes.4. Add the pan of cooked ingredients to the slow-cooker, mix together well and set on low for 8hrs.-19 Aug 2010

I've been looking for a light stew for AAAAGES and none of the ones Ive looked for have been quite right.This one was really lovely though!! Kudos to the chef. ps Lorjema, it states in the recipe that this is a light stew and not a hearty one and that it wont be for you! :D-07 Sep 2010

Great recipe- extremely tasty and full of flavour. I made a little Spanish rice to go with it to make it go a little further. I made it with pork since I had no chicken, but it still worked really well. I'll definitely make this again.-04 Feb 2012


Spanish Chicken, Chorizo & Chickpea Stew (GF, DF)

This Spanish chicken, chorizo and chickpea stew is a speedy and delicious dinner that is suitable for the whole family. It is naturally gluten free and dairy free and can be served as a standalone dish or with a side of new potatoes or crusty gluten free bread.

Only taking 45 minutes to make, it involves minimal effort and washing up too, which is always a plus in my book. Chorizo, smoked paprika and tomato give a lovely Spanish vibe. Complemented with juicy roast chicken pieces, chickpeas, red peppers and spinach it has everything for need to a satisfying meal.

The recipe below will yield two large adult portions (or two adult and one child portion). To stretch it for four people, simply add a side of either new potatoes or bread. We enjoyed ours with homemade Brazilian cheese bread – I’ll be sharing the recipe for that one very soon :).


Spanish chicken

Packed with flavour, this lighter chicken stew recipe showcases Spanish tastes. Choose your favourite stuffed olives for the recipe.

(6oz) cooking chorizo, sliced into 5mm (1/4in) rounds

mixed peppers, deseeded and roughly chopped

Spanish red wine, such as Rioja

(10 fl oz (½ pint)) chicken stock

2 x 400g tins cannellini beans, drained and rinsed

small bunch parsley, roughly chopped

Heat the oil in a large flameproof casserole over medium-high heat and brown the chicken (do this in batches if necessary). Lift out chicken and set aside.

Drain off excess fat from the pan. Add chorizo and peppers to pan and fry for 3-5min, stirring often, until beginning to colour. Stir in the flour and cook for 1min.

Return chicken to the pan, add the paprika, wine, stock and vinegar. Bring to the boil, cover and simmer for 30min. Stir in the olives and beans and simmer uncovered for 15min.

Add sherry, if using, then check the seasoning. Sprinkle over parsley and serve with bread to mop up the juices, if you like.

Like this? You'll love.

Freeze ahead

Make to end of step 3, then cool completely. Transfer to a freezerproof container and freeze for up to 3 months. To serve, defrost overnight in the fridge. Transfer to a large pan, bring to the boil and simmer for 30min until chicken is piping hot. Complete recipe.


Spanish-style Chicken and Chorizo Stew

Marks and Spencer sell a fantastic range of ready prepared meals and they do a range called 'Cook'. Last week I spied this Spanish-style chicken and chorizo stew with peppers, onions, smoked paprika and Arborio rice.

Anyway, I bought one to give it a try, but with every intention of having a go at making it myself if we liked it we loved it.

Spanish-style Chicken and Chorizo Stew

Marks and Spencer sell a fantastic range of ready prepared meals and they do a range called 'Cook'. Last week I spied this Spanish-style chicken and chorizo stew with peppers, onions, smoked paprika and Arborio rice.

I bought one to give it a try, but with every intention of having a go at making it myself if we liked it and we loved it.

Ingredients:

Instructions

7 comments

Jan, you're very talented. I don't think I could ever make something exactly the same or similar simply by reading the ingredients as shown on a ready meal or jar, hahaha. But I'm sure it'd be fun if I at least tried.

Sounds like a spicy dish! No shame in finishing of a serving of 4 by yourselves! Haha I'm glad the dish was a success.

This sounds 10,000 times better than the brought version!

Maybe you should be in the test kitchen rather than on the shop floor?

O HEAVENS. THAT LOOKS AMAZING .

I wish that Marks and Spencers was still here in Canada. I loved so many things there. This stew is perfect for the season:D

The word Chorizo alone evokes "yummy thoughts". I bet Chorizo would even make dessert taste delish. it's that wonderous of an ingredient.

All I can say is. Hot Stuff. It looks fabulous and I love the addition of smoked paprika, Jan.

P.S. It's Fluffernutter Day on the other side of the Pond.

I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, sliced
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle chile powder
  • 1 ½ teaspoons salt
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast
  • 2 (15 ounce) cans no-salt-added pinto beans, rinsed
  • 1 large bunch kale, stemmed and torn into bite-size pieces (7 cups)
  • ⅔ cup coarsely chopped fresh cilantro, plus more for garnish
  • 2 tablespoons lime juice
  • Lime wedges, sour cream & hot sauce for serving

Heat oil in an electric pressure cooker set to Sauté mode. Add onion and cook until beginning to soften, about 3 minutes. Add garlic, cumin, chile powder and salt and cook until fragrant, about 1 minute. Stir in broth, chicken and beans. Use a wooden spoon to press all the ingredients down into the broth. Close and lock the lid. Cook at high pressure for 8 minutes.

Release the pressure manually. Transfer the chicken to a cutting board.

Shred the chicken with two forks. Stir the chicken back into the soup along with kale, cilantro and lime juice. Garnish with more cilantro and serve with lime wedges, sour cream and hot sauce, if desired.


More Recipes by Dean Edwards

Dean Edwards' second cookbook Feelgood Family Food is full of ideas for quick, easy and delicious recipes to make mealtimes healthy and appealing to all the family. As a busy working dad, Dean is all too familiar with the never-ending challenge of getting

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Spanish chicken stew

If you aren&rsquot keen on them, omit the olives from this smoky stew.

skinless and boneless chicken thigh fillets, cut into bite-size pieces

red peppers, deseeded and thinly sliced

garlic clove, thinly sliced

x 400 tins chopped tomatoes

black pitted olives, optional

tin cannellini beans, drained and rinsed

Small handful fresh parsley, roughly chopped

Heat oil in a large pan over high heat fry chicken for 5min, turning occasionally until golden on all sides. Lift out on to a plate and set aside.

Add onion and peppers to empty pan, lower heat and cook for 8-10min until softened. Add garlic and smoked paprika and fry for a min more, then stir in tomatoes, stock, olives (if using), bay leaf and chicken. Bring to the boil simmer for 45min-1hr until the chicken is tender.

Stir in beans and parsley and check seasoning. Serve with rice or crusty bread or stirred into cooked pasta.

Like this? You'll love.

Make to end of step 2 allow to cool completely. Stir in beans and parsley transfer to freezerproof containers (portion at this stage). Freeze for up to three months. Before serving, defrost stew completely, then tip into a pan reheat gently until piping hot.


Method

Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.

Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.

Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.

Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.


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