Spanish-Style Chicken Stew

Spanish-Style Chicken Stew

27 Reviews 1 Pic
  • Prep

    35 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
BettyBoothroyd
Recipe by  BettyBoothroyd

“A thick, spicy and warming stew for the coldest of winter evenings.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
  2. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
  5. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Share It

Reviews (27)

Rate This Recipe
Chopper
18

Chopper

This stew was so good; however I think that if it was served with rice it would taste even better. If you don't like spicy food, then you may want to cut back on the red pepper flakes.

Mumsy'sCouchPotato
12

Mumsy'sCouchPotato

Spicy!!! Like the chickpeas - very Spanish.

DrDream
10

DrDream

What a treat.. Im a new cook but knew enough to use Chicken Broth instead of water. I also added Cayenne Pepper along with the Flakes and used Polish Kielbasa instead of the sausage in the recipe. This is an amazing dish full of flavor (dont know how other reviewers didnt get the kick.. maybe it was my Cayenne pepper addition) For me it was spicy and the vegetables were nice and firm and not soggy. Cant wait for the leftovers!

More Reviews

Similar Recipes

African Chicken Stew
(376)

African Chicken Stew

Spicy Chicken and Sweet Potato Stew
(145)

Spicy Chicken and Sweet Potato Stew

Moroccan Chicken Stew
(70)

Moroccan Chicken Stew

Chicken Thigh and Dumpling Stew
(67)

Chicken Thigh and Dumpling Stew

Spanish-Style Chicken and Sausage
(47)

Spanish-Style Chicken and Sausage

Parsley Spinach Chicken Stew
(41)

Parsley Spinach Chicken Stew

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 25.5 g
  • 39%
  • Carbs
  • 44.5 g
  • 14%
  • Protein
  • 26.4 g
  • 53%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spicy Chicken and Sweet Potato Stew

>

next recipe:

African Chicken Stew