Easy Spanish Chicken and Chorizo Stew Recipe

Method12 steps

1. 1

   Step 1: Before heating the pot, wash the bell peppers and fresh thyme (4 sprigs). Thinly slice the onion and peppers, mince the garlic (2), slice the chorizo into ½-inch pieces and slice the pitted olives. Have the other sauce ingredients measured and ready.

   Uses Water, as needed to wash the peppers and fresh thyme · 1 large yellow onion, thinly sliced · 2 red bell peppers, thinly sliced · 2 garlic cloves, minced · 1 lb mild semi-cured Spanish pork chorizo, sliced into ½-inch pieces · 4 sprigs fresh thyme · ½ cup pitted green olives, sliced

2. 2

   Step 2: Pat the six chicken pieces dry with paper towels, then season with salt and black pepper to taste.

   Uses 6 bone-in chicken thighs or drumsticks · Salt, to taste · Black pepper, to taste

3. 3

   Step 3: Heat the 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the seasoned chicken and brown on all sides, using about 7–8 minutes as a guide for each uncrowded batch. Transfer all browned pieces to a plate; they will finish cooking in the stew.

   Brown a chicken batch · 7 minUses 2 tbsp olive oil · Seasoned raw chicken pieces

4. 4

   Step 4: In the same pot and retained cooking fat, brown all the prepared chorizo over medium-high heat for about 2–3 minutes, until its fat starts to render. Keep the chicken reserved on its plate.

   Brown the chorizo · 2 minUses Retained pan fat and browned residues, leaving the browned chicken aside · All 1 lb chorizo cut into ½-inch pieces

5. 5

   Step 5: Add the prepared onion and bell peppers to the chorizo in the pot. Sauté for about 5 minutes, stirring often, until softened and translucent.

   Soften onion and peppers · 5 minUses Chorizo and rendered cooking fat · One sliced onion and two sliced red bell peppers

6. 6

   Step 6: Stir in the prepared garlic, four thyme sprigs, smoked paprika (1 tsp), cumin (1 tsp) and both bay leaves (2). Cook for 1 minute, stirring constantly so the spices do not burn.

   Toast the aromatics · 1 minUses Softened vegetables and chorizo · 2 minced garlic cloves and 4 washed fresh thyme sprigs · 1 tsp mild smoked paprika · 1 tsp ground cumin · 2 bay leaves

7. 7

   Step 7: Pour in the 1 cup dry sherry and scrape the browned bits from the bottom of the pot. Let the sherry reduce by half, then stir in the 2 cups chicken stock, both cans of tomatoes with their liquid and the tomato paste (1 tbsp).

   Uses Chorizo and vegetables with toasted aromatics · 1 cup dry sherry · 2 cups chicken stock · 2 × 15-oz cans tomatoes, with their liquid · 1 tbsp tomato paste

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   Step 8: Return all the reserved browned chicken to the pot. Bring the stew to a full boil, then reduce the heat and cover. Simmer for about 50 minutes, until the chicken is tender and reaches the author’s 175°F (79°C) in its thickest part away from the bone. Make sure the chorizo is cooked through, at least 71°C.

   Covered chicken stew simmer · 50 minUses Tomato, stock and sherry sauce containing chorizo · All six reserved browned chicken pieces

9. 9

   Step 9: If you want a thicker sauce, lift only the cooked chicken to a clean plate. Increase the heat to medium-high and reduce the sauce, leaving the chorizo in the pot, stirring frequently until thick enough. If the sauce already has the consistency you like, leave the chicken in the pot and skip this reduction.

   Uses Cooked chicken and chorizo stew

10. 10

    Step 10: Stir the prepared ½ cup sliced olives into the stew. Return the cooked chicken from its plate if you removed it, and heat until all the meat and sauce are hot through. Taste and adjust the salt and pepper.

    Uses Pot of sauce and chorizo; chicken already in it if reduction was skipped · Reserved cooked chicken, only if lifted out during the reduction · All sliced olives from the ½ cup supply · Salt, to taste · Black pepper, to taste

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    Step 11: Remove both bay leaves and any woody thyme stems. Divide the hot stew among four portions and serve. Rice, potatoes, bread or salad can be served separately if desired.

    Uses Finished hot chicken and chorizo stew

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    Step 12: Cool leftovers promptly in shallow containers. Refrigerate in covered containers for up to 3 days, or freeze for up to 3 months. Thaw frozen portions overnight in the refrigerator, then reheat thoroughly to at least 74°C.

    Uses Uneaten cooked stew, only if storing