Spanish Chicken Stew with Chorizo is an excellent addition to your dinner collection! Made with tender chicken, smoky Spanish chorizo, garlic, and paprika, this is a rich and satisfying one-pot meal that captures the essence of traditional Spanish home cooking.
Are you making a Spanish stew for the first time? Then, be sure to try Spanish beef stew as well! Oh, and chickpeas and spinach for the vegetarian option. 🙂
You will rarely find this chicken stew on a Spanish restaurant menu. But trust me; locals love preparing them at home — especially in the southern part of the country.
Every bite is an explosion of flavors for your taste buds. With deep flavors of smokiness from the paprika and a hint of sweetness and spice, it is absolutely delicious.
Like many Spanish dishes, chicken stew with chorizo is great for family-style dining. It’s perfect for pairing with bread, rice, or potatoes, and often enjoyed with a glass of regional wine. Yum! 🙂
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Why this chicken stew recipe is a keeper!
- One-pot wonder. It’s a one-pot meal that minimizes cleanup while delivering maximum flavor, making it an excellent dish for busy weeknights or relaxed weekends.
- Versatile and freezer-friendly. Serve it with rice, crusty bread, or roasted potatoes; it works with almost anything. Additionally, it freezes well, making it perfect for meal prepping or make-ahead dinners.
- Crowd-pleaser. With its robust, savory depth, it’s a guaranteed hit with both kids and adults. Whether for a cozy family meal or entertaining guests, it consistently delivers.
Ingredients
(See the recipe card below for measurements.)
- Chicken – as you can see in the image above, I did not use a specific chicken cut; I used (almost) all parts of the chicken and kept the bones as well.
- Olive oil – extra virgin olive oil, if possible.
- Garlic – minced or thinly sliced.
- Onion – thinly sliced.
- Bell pepper – red bell pepper, cored, seeded, and chopped.
- Spanish chorizo – look for semi-dried Spanish chorizo.
- Olives – rinsed, drained, and chopped green olives.
- Crushed tomatoes – canned crushed tomatoes are excellent for this Spanish chicken stew recipe.
- Tomato paste – use your favorite brand.
- Stock – chicken stock is generally used.
- Sherry – like rabo de toro, dry sherry wine like Palo Cortado is perfect for making this stew recipe from Spain.
- Herbs and spices – thyme, bay leaves, sweet smoked paprika, cumin, salt, and ground black pepper.
How to make Spanish chicken stew
Start by seasoning your chicken cuts with salt and ground black pepper.
Heat olive oil in a deep pan with a lid or a Dutch oven.
Once ready, place the seasoned chicken to start browning — leave some space between each piece.
Brown, the chicken on all sides, then set aside.
Using the same pan and oil, add the chopped onion and garlic.
Cook until the onion softens.
Add the tomato paste, cumin, and smoked paprika.
Mix and let cook for about two to three minutes — lower the heat to avoid burning the spices.
Add the chopped Spanish chorizo.
Mix to coat the chorizo slices with the spices, allowing some of the sausage’s oil and flavor to release in the pan.
Place the browned chicken back in the pan.
Pour the sherry.
Let the sherry evaporate, mixing and coating the chicken as it does.
Add the stock, crushed tomatoes, bay leaves, and thyme.
Cover with a lid, bring to a quick boil, and add the chopped bell pepper.
Adjust the heat to medium-low and simmer for at least thirty minutes or until the chicken is cooked through.
Add the olives.
Taste and adjust the seasoning to your preference.
Place the lid back, remove the pan from the heat, and let it sit for a few minutes.
Transfer your Spanish chicken stew with chorizo into plates and serve!
Helpful tips
- Browning the chicken in batches is a good practice to avoid over-crowding the pan.
- Depending on the amount of oil left after cooking the chicken, remove some if you think there’s too much.
- Remember to cook the paste and spices for a few minutes; do not rush this step.
- If you prefer more liquid for your Spanish chicken stew, do not hesitate to add more stock, then adjust the seasoning accordingly.
Recipe variation
- Chicken cuts. Some locals prefer to use only chicken thighs.
- Stock. You can also use beef stock if that’s what you have on hand.
- Passata. You can replace the crushed tomatoes with passata; make sure to taste and adjust the seasoning.
- Olives. You can keep them whole; just make sure they’re pitted.
- Oven. If you prefer to finish cooking your chicken stew in the oven, it’s absolutely fine — remember to use the right cookware, like a Dutch oven.
Serving suggestions
Make your meal even more satisfying by pairing this hearty Spanish chicken stew with other classic Spanish dishes from the blog:
Blistered in olive oil, sprinkled with sea salt, and irresistibly addictive. Mild and smoky, with the occasional spicy surprise, they’re the perfect appetizer to tease your taste buds.
Rich, moist, and deeply indulgent. It’s an excellent way to end a cozy meal.
Do not forget the wine! A glass of Tempranillo would complement the smoky paprika and chorizo beautifully. 🙂
So how about it? Give it a try one of these evenings, and let me know!
More traditional Spanish recipes
Spanish chicken with chorizo showcases the essence of Spanish cuisine — regional ingredients and a deep appreciation for slow-cooked hearty meals like these other Spanish dishes:
Spanish Chorizo and Potato Stew
Locally known as ‘patatas a la Riojana,’ this humble stew originated from the Rioja region. A comforting one-pot dish made with chorizo, tender potatoes, and a paprika-rich sauce.
An excellent regional sample of authentic Spanish cuisine.
This vegetarian classic tapa comes from the southern region of Andalucia. Also known as ‘espinacas con garbanzos,’ it’s earthy, nutritious, and packed with protein.
A satisfying taste of authentic Spanish cuisine.
One of the most popular posts on the blog, this rustic dish can be served as an appetizer or as a main course. It’s locally known as ‘pollo al ajillo,’ and is made of tender chicken simmered in garlic, herbs, and sherry wine — a flavor-packed favorite from traditional Spanish kitchens.
GET MORE IDEAS FROM THIS LIST OF DINNER IDEAS AROUND THE WORLD!
📖 Recipe
Spanish Chicken Stew with Chorizo Recipe
Equipment
Ingredients
- 1 to 1 & 1/2 pounds chicken (500 to 750 grams), chopped
- 3 tablespoons olive oil
- 2 to 3 cloves garlic, thinly sliced
- 1 medium onion, thinly sliced
- 1/2 teaspoon sweet smoked paprika
- 1/4 teaspoon ground cumin
- 2 teaspoons tomato paste
- 3 pieces semi-dried Spanish chorizo, chopped about 1/2-inch thick
- 1/2 cup sherry
- 1 cup crushed tomatoes
- 1 to 1 & 1/2 cups stock
- 5 sprigs fresh thyme
- 1 medium red bell pepper, chopped
- 1 to 2 pieces bay leaves, dried
- 1/3 cup green olives, chopped
- salt and pepper, to season
Instructions
- Season your preferred chicken cuts with salt and ground black pepper, then heat olive oil on a deep pan with a lid or in a Dutch oven.
- Once the oil is ready, place the seasoned chicken and brown it on all sides, leaving some space between each piece.
- Set the chicken aside.
- Using the same pan and oil, cook the chopped onion and garlic until they soften.
- Add the tomato paste, cumin, and smoked paprika.
- Mix and let cook for about 2 to 3 minutes — lower the heat to avoid burning the spices.
- Add the chopped Spanish chorizo and mix, allowing some of the chorizo's oil and flavor to release.
- Place the browned chicken back in the pan and pour the sherry.
- Let the alcohol evaporate, mixing and coating the chicken in the process.
- Add the stock, crushed tomatoes, bay leaves, and thyme — mix to combine.
- Cover with a lid, bring to a quick boil, and add the chopped bell pepper.
- Adjust the heat to medium-low and simmer for at least 30 minutes or until the chicken is cooked.
- Add the olives, then taste and adjust the seasoning as preferred.
- Place the lid back, remove the pan from the heat, and let it sit for a few minutes.
- Transfer your Spanish chicken stew with chorizo into serving plates and enjoy!
Notes
- Cook’s Tip: If you prefer more liquid for your chicken stew with Spanish chorizo, do not hesitate to add more stock and adjust the seasoning accordingly.
- Refer to the post for more tips and suggestions.
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