Spanish-Style Chicken Stew

Rating: 4.08 stars
36 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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

By BettyBoothroyd
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.

  • Preheat oven to 400 degrees F (200 degrees C).

  • 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.

  • Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.

Note

Be sure to buy Spanish chorizo, not Mexican. Spanish chorizo has been smoked and comes ready to eat like kielbasa; whereas Mexican chorizo is raw and resembles Italian sausage.

Nutrition Facts

Per Serving:
509.4 calories; 26.4 g protein; 44.5 g carbohydrates; 72.7 mg cholesterol; 890.9 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Chopper
Rating: 4 stars
04/13/2007
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. Read More
Helpful
(19)

Most helpful critical review

Tavonna Goodman
Rating: 2 stars
04/22/2011
It was an ok dish but it was missing the essence of what would make it worthy to be called SPANISH stewed chicken. The flavors were not there. It was not worth the work. Next time I will save myself the time and just make baked chicken. Read More
Helpful
(3)
36 Ratings
  • 5 star values: 12
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Chopper
Rating: 4 stars
04/13/2007
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. Read More
Helpful
(19)
Chopper
Rating: 4 stars
04/13/2007
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. Read More
Helpful
(19)
Mumsy'sCouchPotato
Rating: 4 stars
04/13/2007
Spicy!!! Like the chickpeas - very Spanish. Read More
Helpful
(16)
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DrDream
Rating: 5 stars
01/05/2009
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! Read More
Helpful
(13)
chefsazy
Rating: 4 stars
01/02/2008
This was pretty good stew. I used 1.5 onions instead of 3. I only had ground chorizo so I cooked it first and added with the chicken. I used boneless skinless chicken thighs which seemed to get lost. Notes for next time - double the chorizo and chicken and more carrots. Serve with crusty bread to absorb the juice. Yummy! Read More
Helpful
(9)
Tamara
Rating: 5 stars
10/13/2009
I have made this dish 5 times and i love it. I tweaked it a bit like most people do but tried to stay true to the recipe. I put in more carrots & potatos i also add 1 sweet potato I use 5-6 cloves of garlic and double the amount of red pepper flakes and paprika. I also use chicken breast instead of thighs and i dont put it in the oven (dosent thicken much). With those changes this is a fall/winter FAVORITE!! Read More
Helpful
(7)
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Jennifer La Torre
Rating: 5 stars
10/11/2010
Loved this recipe! It is different from anything that I usually make. I am always trying to find new recipes to try. I could not find spanish chorizo at my supermarket so I bought a spicy Andouille sausage it worked out great! Read More
Helpful
(6)
Caroline C
Rating: 4 stars
09/10/2008
Apart from using Andouille sausage (I wasn't paying attention when I took the package out of the freezer) I pretty much made this as written. It turned out way better than I expected! Husband picked out the potato but he isn't a spud fan anyway. I wasn't too sure about the carrot but it worked really well. I served it with some buttermilk biscuits to soak up the sauce. Good stuff. Thanks! Read More
Helpful
(5)
Todd
Rating: 5 stars
04/13/2007
This is a great stew. Spicy and delicious. Read More
Helpful
(4)
Dr Cubby
Rating: 5 stars
04/13/2007
Scrummy! I loved this spicy and hearty stew! Read More
Helpful
(4)
Tavonna Goodman
Rating: 2 stars
04/22/2011
It was an ok dish but it was missing the essence of what would make it worthy to be called SPANISH stewed chicken. The flavors were not there. It was not worth the work. Next time I will save myself the time and just make baked chicken. Read More
Helpful
(3)
More Reviews
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