📋One Pot Spanish Chicken and Chorizo Stew
One pot Spanish chicken and chorizo stew with tender thighs, smoky sausage, peppers, and a rich tomato wine sauce. A delicious hearty healthy dinner!
Servings 6
Calories 332kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 650 g boneless skinless chicken thigh fillets cut into equal sized pieces
- 120 g Spanish chorizo sausage sliced
- 1 large onion finely diced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 3 cloves garlic crushed
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- ½ teaspoon chilli flakes
- 2 tablespoon tomato puree
- 150 ml Spanish red wine e.g. Rioja
- 400 g tinned chopped tomatoes
- 250 ml chicken stock
- 1 teaspoon dried mixed herbs
- 400 g tinned butter beans drained and rinsed
- Freshly ground salt and black pepper
- 1 tablespoon freshly chopped parsley
Instructions
- Heat the olive oil gently in a large casserole pot.
- Add the chicken thigh pieces to the pot and cook for 4-5 minutes until no longer pink. Remove with a slotted spoon and set aside.
- Add the sliced chorizo to the pot and cook, stirring for 2-3 minutes until is releases its juices.
- Add the onion, peppers and garlic and cook, stirring for 5-6 minutes.
- Stir in the 2 paprika's, chilli flakes and tomato puree. Cook stirring for 1 minute.
- Pour in the Spanish wine, scrape any browned bits from the bottom of the pot and bring to a simmer for 2 minutes.
- Add the chopped tomatoes, chicken stock, dried mixed herbs and chicken back to the pot. Bring to a simmer for 20 minutes, stirring occasionally.
- Add the drained butter beans and simmer for a further 10 minutes.
- Stir in the chopped parsley, season to taste and serve.
Nutrition
Calories: 332kcal | Carbohydrates: 25g | Protein: 30g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 118mg | Sodium: 262mg | Potassium: 972mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 75mg | Calcium: 69mg | Iron: 4mg