Spanish chicken stew recipe

54 ratingsRate
  • Serves 6
  • 25 mins to prepare and 35 mins to cook
  • 251 calories / serving
  • Freezable
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spanish chicken stew HERO

Heat the oil in a large pot with lid. Cook the chicken thighs for 5 minutes on each side. Remove from the pot. Thickly slice the chorizo, then cook it for a couple of minutes until starting to brown, then tip in the onion and garlic, and cook for 5 minutes.

Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml (7fl oz) water and season. Return the meat to the pot and add the thyme.

Simmer for 30-35 minutes with lid on (top the stew up with water if it looks like it’s becoming dry) until cooked. Cut into a thick chunk of chicken to check that it is cooked through.

See more Spanish recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1tbsp olive oil
  • 8 chicken thighs
  • 125g (4oz) chorizo
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 100ml (3½fl oz) dry white wine (optional)
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin cannellini beans, washed and drained
  • 1 sprig thyme
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  • Calories
    251
    13%
  • Sugar
    3g
    3%
  • Fat
    13g
    19%
  • Saturates
    4g
    20%
  • Salt
    0.6g
    10%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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