Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Spanish chicken stew recipe

Spanish chicken stew recipe

338 ratings

Created by The Tesco Real Food team

An easy dinner idea for friends – this simple Spanish chicken one-pot stew recipe is full of flavour and perfect for those chilly evenings. See method

  • Serves 4
  • 25 mins to prepare and 35 mins to cook
  • 444 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 8 chicken thighs
  • 125g chorizo
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 100ml dry white wine (optional)
  • 400g tin chopped tomatoes
  • 400g tin cannellini beans, washed and drained
  • 1 sprig thyme

Perfect with:

  • Tesco Finest Rioja Blanco 75Cl
  • Tesco Finest Gavi 75Cl
  • Tesco Finest Soave Classico Superiore 75Cl

Perfect with:

  • Tesco Finest Rioja Blanco 75Cl
  • Tesco Finest Gavi 75Cl
  • Tesco Finest Soave Classico Superiore 75Cl

    Create a shopping list

    Share your list or take it in-store

    If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

    Each serving contains

    • Energy

      1845kj
      444kcal       22%

    • Fat

      31g 44%

    • Saturates

      11g 54%

    • Sugars

      4g 5%

    • Salt

      0.7g 12%

    of the reference intake
    Carbohydrate 10.7g Protein 31.5g Fibre 4.1g

    Method

    1. Heat the oil in a large pot with lid. Cook the chicken thighs for 5 mins 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 mins.
    2. Add the wine (if using) and simmer until nearly boiled away. Tip in the tomatoes and beans, 200ml water and season. Return the meat to the pot and add the thyme.
    3. Simmer for 30-35 mins 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.

    Freezing and defrosting guidelines

    This recipe is perfect for making in large batches and freezing to use at a later date.

    In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

    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.

    Drinkaware

    You may also like

    Be the first to comment

    Before you comment please read our community guidelines.