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Chicken, chorizo and potato stew recipe

Chicken, chorizo and potato stew recipe

1040 ratings

This easy chicken stew recipe is inspired by the sunny flavours of Spain, with spicy chorizo, smoky paprika and sweet peppers. Perfect for warming up on a chilly evening, this hearty dish is sure to satisfy the whole family. See method

  • Serves 6
  • 20 mins to prepare and 40 mins to cook
  • 407 calories / serving
  • Freezable


  • 1 tbsp olive oil
  • 2 medium red onions, sliced
  • 4 skinless, boneless chicken breasts, cut into 3cm pieces
  • 2 garlic cloves, finely chopped
  • 200g chorizo, cut into 1cm slices
  • 2 red or yellow peppers, deseeded and cut into 3cm pieces
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 500g new or baby potatoes, cut into 3cm pieces
  • ½ tsp paprika
  • 400ml vegetable stock
  • 5 tbsp flat-leaf parsley, roughly chopped
  • crusty bread, to serve (optional)

Why not try...

Plant chef chicken-style piecesPerfect for curries, pastas and traybakes Plant chef chicken-style pieces
Perfect for curries, pastas and traybakes
Budget tip: This recipe serves 6, freeze the rest for dinner another day!

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    5g 27%
  • Sugars

    8g 9%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 28g Protein 36.9g Fibre 6.2g


  1. Heat the oil in a large, heavy-bottomed saucepan and fry the onions over a medium-high heat for 4-5 mins until softened, stirring occasionally. Add the chicken and garlic, and cook for 5 mins until the chicken loses its pink colour.
  2. Add the chorizo and peppers, and cook for 1 min. Stir in the tomatoes, chickpeas, potatoes, paprika and stock, ensuring the potatoes are fully covered by the liquid.
  3. Bring to the boil, then lower the heat and simmer, partly covered, for 25-30 mins or until the chicken is cooked through, stirring occasionally. Season to taste and stir through most of the chopped parsley. Serve the stew with the remaining parsley sprinkled over to garnish and some crusty bread, if liked.

Tip: Make sure you use cooking chorizo for this recipe, rather than the thin, ready-sliced variety. For a slightly stronger tomato taste, add 1 tbsp tomato purée with the chorizo and peppers.

This stew can be made up to a day ahead – it will taste even better as the flavours develop. Allow the cooked stew to cool completely, then chill in fridge until needed. To reheat and serve, place in a saucepan over a medium heat, stirring occasionally, until heated through.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight, then place in a saucepan over a medium heat, stirring occasionally, until heated through.

See more Chorizo recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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