Spanish Chicken, Chorizo and Potato Stew

I would easily choose chorizo over bacon when using as an ingredient to flavour or spice things up, this Spanish sausage just gives a ton of complex flavours comparing to the basic smokey bacon flavour. Since I started using this before I can stop giving reasons to myself in creating a dish that uses this. We used this in pasta (white or red sauce), salad, pizza, seafood dishes, even sausage rolls which is quite a big hit in the office.


The heat, smokey paprika and its unique meaty flavor is just so good that it can liven every meal that this is put into. Today we will be making a chicken stew cooked with butter beans, potatoes, capsicum and tomatoes, just the sauce alone with some crusty bread or even rice is enough to satisfy any hunger.

Spanish Chicken, Chorizo and Potato Stew
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 800 g skinless deboned chicken thigh, cubed
  • 250 g Spanish chorizo sausage, cubed
  • 3 pcs floury potatoes, cubed
  • 400 g can chopped tomato
  • 400 g can butter beans
  • 2 tbsp tomato paste
  • 1.5 cups chicken stock
  • 2 tsp chilli flakes
  • 1 onion, chopped
  • 2 red capsicum, chopped
  • 6 garlic cloves, minced
  • 2 pcs bay leaves
  • handful basil leaves, chopped
  • 1 tsp dried oregano
  • sea salt
  • freshly ground black pepper
  • olive oil
  • baby spinach, to serve (optional)
  • crusty bread, to serve
Instructions
  1. In a pot heat olive oil then brown chicken pieces. Remove chicken from pot then set aside.
  2. Using the same pot add more olive oil if needed, saute garlic and onions, once onions are soft add chorizo and cook for 1 minute.
  3. Add the chilli flakes and tomato paste then cook for another minute.
  4. Add the chopped basil leaves give it a mix then put back the chicken and stir in the chopped tomato, chicken stock, red capsicum, potatoes, butter beans, bay leaf and dried oregano. Bring to a boil then simmer in low heat for 25 minutes. Check for liquid level once in a while and add water if necessary.
  5. Season with sea salt and freshly ground black pepper, if using baby spinach toss spinach before serving.

 


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6 Responses

  1. Stephen Tindle says:

    I agree with you above using Chorizo fo flavouring stews, soups, casseroles etc. One of the recipes I use it in most often is huevos rancheros, where i add both cubed chorizo and chopped fried potatoes to turn what is normally a side dish into a decent lunch or supper. I don’t know if you have the same problem as we do in the UK in that chorizo has become very popular. This has resulted in most of the supermarkets now stocking it and local butchers making their own for sale. This should be a good thing but the quality varies a lot and the bad ones really aren’t fit for purpose. I always have a large tin of Spanish smoked paprika at hand and use it liberally to enhance the poorer quality chorizos. In fact I’m inclined to use smoked paprika almost as though it was salt or pepper when I’m cooking any European food. A good sprinkle invariably goes in my gravies, a good sprinkle plus a touch of curry powder is used to enhance my bubble and squeek etc etc.

  2. suituapui says:

    Oh my!!! I’m drooling! That looks so good!

  3. Jeff says:

    I love a hearty soup, and I especially love to soak it up with bread or toast. This looks wonderful. I also like that you called for floury potatoes; I love them in a thick, hearty soup.

  4. GiGi Eats says:

    THIS DISH is something I would definitely CHOW DOWN on!!!!!! I love chicken in stews like this – shallow stews (ie not too much liquid)… Yum!

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