Chicken, Chorizo and Chickpea Stew

It's fair to say that I'm a fan of simplicity. I also love it when great things come in plain packages and more specifically when a recipe is more about 'combining' than it is about cooking.

This Chicken, Chorizo and Chickpea Stew is a go-to dinner for when I'm looking for something as cosy as it is tasty, but when I'm really not in the mood for much hands-on effort. Here boneless chicken thighs are simmered in mellow, paprika spices and combined with colourful peppers, cherry tomatoes and a sprinkling of chickpeas to create a warming dish that straddles the place between a rustic soup and a stew.

What is special about this Chicken, Chorizo and Chickpea Stew?

This is a dish where the chorizo does a lot of the heavy lifting. Chorizo is a Spanish sausage with its own mellow, paprika spiciness and when it cooks, it gives out a gorgeous, rich, red oil and a blend of herbs and spices which combine effortlessly with the other ingredients. The result? … a taste that suggests you've been impressive in the kitchen.

• 

• 

• 

I like to serve this with soft bread for dunking on the first night and (assuming there are leftovers) perhaps with small pasta shapes or maybe some rice or new potatoes on day 2.

How do I make this recipe?

1. Sauté an onion in a drizzle of oil with some chopped chorizo.
2. Add the prepared chicken thighs, peppers, cherry tomatoes and chickpeas to the pan with enough chicken stock to almost cover everything.

• 

• 

3. Simmer over a low heat for about 20 minutes or until the chicken is cooked through.
4. Season to taste and garnish with chopped parsley.

What are my tips for making this Chicken, Chorizo and Chickpea Stew?

• The level of spiciness of chorizo can vary a lot, so if you're not a fan of HOT, HOT, HOT avoid anything that says EXTRA on the label.
• Conversely, sometimes the chorizo can have no umph at all (I'm looking at you, pre-cut chorizo) and here I might add a few teaspoons of harissa to compensate.
• Using powdered chicken stock is fine or this could be a perfect opportunity to use up some of that 'stock mountain' in the freezer from your Instant Pot activity.
• Don't underestimate the value of the sprinkling of parsley at the last moment - it's the va-va-voom to lift you to a new culinary place.

And in case you're still not sure ...

Here are 8 reasons why I think Chicken, Chorizo and Chickpea Stew will quickly become a favourite in your family meal repertoire -

1. It tastes really great without you needing to do all the spice effort yourself.
2. It's quick and easy - the only browning required is the onion and chorizo.
3. It's a one-pot dinner - the vegetables are already included.
4. It scales up beautifully so you can double up and have that smug feeling of knowing that dinner is ready for tomorrow too.
5. Overnight the liquid will thicken and develop from a 'broth' on Day 1 to a 'gravy' on Day 2 - two different meals in one.
6. And if you want to make even more of a difference to Day 2 - throw in a few frozen peas and soya beans at the end of the reheating … the pop of colour is beautiful too.
7. It's great in a soup flask for school lunch the next day - cut the chicken up a little smaller to make it slightly easier to manage.
8. It freezes like a dream.

So there you have it, lovely people, a simple dinner that comes together quickly but will deliver in spades and make you look impressive along the way ♡

This post contains affiliate links. If you buy something through any of my links, I may earn an affiliate commission at no cost to you. I recommend only products that I genuinely like. Thank you.

Print