- 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.
- 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.
- 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.